Effects of Soybean Powder and $Chungkukjang$ Powder on Quality Characteristics of Bread

The effects of soybean powder and powder on the quality characteristics of bread were investigated. The nutritional elements of the soybean powder, powder and wheat flour differed remarkably. The average crude protein, ash, crude lipid, and fiber of soybean powder and powder were approximately 3, 15, 8 and 5 times higher than those of the wheat flour, respectively. The properties of the dough to which soybean powder and powder were added, i.e., its water absorption (%), development time (min) and stability (min) were measured with a farinograph. The water absorption, and development time of the farinogram increased, but its stability decreased when soybean powder and powder were added to white wheat flour. As long as the mixture rate of soybean powder and powder increased, the loaf volume of the bread declined, but the weight significantly increased. The L value decreased, but the a and b values increased in bread crumb that was made from soybean powder and powder. The white wheat flour to which 10% soybean powder and 5% powder were added had the highest scores in flavor, color, texture, taste, and overall acceptability in the sensory evaluation.