1. Studies in the consumption and preference for sprout vegetables

The purpose of this study was to investigate the use and perception of adults concerning sprout vegetables. Self-administered questionnaires were collected from 516 residents in the Daegu and Gyeonbuk area. When purchasing sprout vegetables, the respondents answered that they considered freshness, eco green, and price. The consumers purchased sprout vegetables to make bibimbap (58.9%) and salad(29.3%). Approximately 81.4% of the respondents answered that they purchased sprout vegetables in grocery and department store. The purchase frequency of once or twice a month for sprout vegetables was highest. The results regarding knowledge about sprout vegetables showed that the radish sprout score was highest(3.14), whereas preference showed that barley grass score was highest(3.00). When asked how much they like about sprout vegetable menus, they responded that they liked bibimbap(3.79), salad(3.73), and bibim noodles(3.58). As a result, popularization of sprout vegetables was based on product quality factor and sales promotion factor significantly influenced preference for sprout vegetable menus. To increase the consumption of sprout vegetables, there is need for hygiene and safety of the sprout products and variations and improvement of the quality.

2. Quality characteristics of breads containing sourdough using various grain flours

The principal objective of this study was to evaluate the effects of the addition of sourdough using various grain flours to bread, specifically with regard to the physicochemical characteristics of bread dough, sensory evaluation, and bread storage. As the incubation time of sourdough increased, the pH decreased but total titratable acidity increased. Viable yeast counts of sourdough increased consistently until the 3th day, and lactic acid bacteria counts increased until the 2th day. The weight of breads containing sourdough made various grains were higher than that of the control, while the height, volume, specific volume, and baking loss rate were lower than those of the control. The pH of breads containing sourdough were lower than that of the control, while the total titratable acidity and moisture content were higher than those of the control. In analyzing the visible mold colony during 5 days of storage at 30℃, mold growth in breads containing sourdough made of Korean wheat flour, barely flour, and rye flour was retarded. In the color measurement, L, a, and b value of breads containing sourdough decreased as storage time increased. The hardness of breads containing sourdough increased as storage time increased, which breads containing sourdough made of Korean wheat flour and Korean whole wheat flour were no significant difference with control group. Sensory evaluation scores in terms of after swallowing, taste, and overall preference of bread containing sourdough made of Korean wheat flour was higher than those of the control group.

3. Quality characteristics of sourdough breads added with barley sprouts powder

The quality characteristics of sourdough breads added with barley sprouts powder(0, 2, 4, 6, 8%) were investigated during storage for 5 days. The results showed that the dough pH fermentation tension levels as barely sprouts powder contents increased. The farinograph measurement result of the bread made with barley sprouts powder showed that water absorption, arrival time and mixing tolerance index have increased as the barley sprouts powder content increased. The volume of the dough during the fermentation and the final volume of the bread containing barley sprouts powder was smaller than that of the dough without the powder. Bread volume and specific volume decreased with an increasing amount of barley sprouts powder content. As a amount of added barley sprouts powder increased, weight of bread increased. As a amount of added barley sprouts powder increased, the pH increased but total acidity decreased. DPPH radical scavenging increased as the ingredient contents increased. While adding the powder the bread decreased the L value, it increased the a value and b value. In the texture analyzer measurement, hardness and brittleness of the bread were significantly increased by adding the barley sprouts powder and chewiness and springiness tended to decreased. The mineral contents of bread increased with increasing barley sprouts powder. Overall preference scores showed a high acceptability for the bread made with 4% barely sprouts powder.