earticle

영어

This study examined the imporvement of bread quality with Ecklonia stolonifera Okamura extracts(EOE). When counted, the viable cell number in bread with 0.5% of EOE dramatically was decreased by about 1 log cycle as compared to that of bread without EOE. With regard to oxidation, the content of shown to have the highest antioxidative effect. The moisture contents of bread with EOE and bread without EOE were not much different during the early storge period. After nine days of storage, however, the moisture contents of bread without EOE and bread with 0.5% of EOE decrease about 16%. On the other hand, the moisture contents of bread with 1% and 2% of EOE did not change dramatically. Their moisture content was decreased by only ---% during the same storage period. Although color, lightness and redness gradually diminished with increasing amounts of EOE in bread, conversely yellowness increased. In the sensory evaluation, bread with 0.5∼2% of EOE scored the higher than with EOE. Bread with 2% of EOE scored the lowest of the various bread tested. From these results, the addintion of 2% EOE in bead had a good effect on improvement of preservation and development of quality.