A cookery science perspective on flour functionality in bakery products: Focus on bread and cookies
베이커리 제품에서 밀가루 기능성의 조리과학적 고찰: 빵과 쿠키를 중심으로
권미라 Meera Kweon
42(4) 377-391, 2026
DOI:10.9724/kfcs.2026.42.4.377
권미라 Meera Kweon
DOI:10.9724/kfcs.2026.42.4.377
Abstract
Purpose: Flour functionality is a key determinant of quality in bakery products because it affects dough development, baking behavior, texture, and storage stability. Bread and cookies require different flour characteristics because of differences in formulation, water availability, sugar content, and structural requirements. Methods: This study was conducted as a narrative review from a cookery science perspective. Previous studies on wheat flour composition, milling characteristics, hydration behavior, dough development, baking, and storage changes were reviewed, with an emphasis on damaged starch, gluten proteins, and arabinoxylan. Results: Damaged starch, gluten, and arabinoxylan were identified as the major functional components governing water absorption, dough rheology, gas retention, thermal transitions, and final texture. Bread requires strong gluten development, appropriate damaged starch content, and balanced arabinoxylan functionality for dough stability, loaf volume, and crumb structure. In contrast, cookies require limited gluten development, lower water absorption, and appropriate dough flowability for spreadability and crispness. The use of nutritionally enhanced substitute flours may improve health value but can impair processing performance and product quality. Conclusion: Flour functionality should be interpreted according to end-use requirements rather than as an absolute quality concept. Understanding flour component functionality is essential for optimizing bakery quality and developing improved alternative-flour products.
Key Words
wheat flour, flour functionality, bread, cookies, cookery science
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Sensory characteristics of white bread supplemented with cacao bean husk powder
카카오 빈 허스크 분말을 첨가한 식빵의 감각 특성
김은성 Eun Sung Kim , 윤혜현 Hye Hyun Yoon
42(4) 392-403, 2026
DOI:10.9724/kfcs.2026.42.4.392
김은성 Eun Sung Kim , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2026.42.4.392
Abstract
Purpose: This study examined the effects of cacao bean husk powder (CBH) on the sensory characteristics and consumer acceptance of white bread and explored the relationships between sensory attributes and consumer acceptance. Methods: White bread samples were prepared with 0% (CON), 4% (CBH4), 8% (CBH8), 12% (CBH12), 16% (CBH16), and 20% (CBH20) cacao bean husk powder. Sensory attribute difference tests, consumer acceptance tests, principal component analysis (PCA), partial least squares regression (PLSR), and correlation analysis were conducted. Results: The sensory attribute difference tests showed that increasing the CBH levels resulted in decreases in volume, air cell size, moistness, and tearability, whereas crumb darkness, bitterness, bitter odor, cacao flavor, hardness, chewiness, astringency, and bitter aftertaste increased (p<0.001). Consumer acceptance for appearance, taste, texture, and overall liking significantly decreased with increasing CBH levels, particularly at levels above 12%. PCA and PLSR analyses indicated that moistness and tearability were positively associated with consumer acceptance, whereas bitterness, astringency, and hardness were negatively associated. Conclusion: CBH significantly influenced the sensory quality and consumer acceptance of white bread. However, breads containing up to 8% CBH maintained acceptance levels comparable to the control, suggesting that appropriate incorporation levels are critical for maintaining consumer acceptability.
Key Words
cacao bean husk, white bread, sensory characteristics, consumer acceptance, PLSR
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Effect of the cooking method on the quality characteristics of Tteokgalbi
가열방법이 떡갈비 품질 특성에 미치는 영향
차지윤 Ji Yoon Cha , 김예지 Yea-ji Kim , 김정헌 Jeong-heon Kim , 금동현 Dong Hyun Keum , 김태경 Tae-kyung Kim , 권혁철 Hyuk Cheol Kwon , 장혜원 Hae Won Jang , 최윤상 Yun-sang Choi
42(4) 404-415, 2026
DOI:10.9724/kfcs.2026.42.4.404
차지윤 Ji Yoon Cha , 김예지 Yea-ji Kim , 김정헌 Jeong-heon Kim , 금동현 Dong Hyun Keum , 김태경 Tae-kyung Kim , 권혁철 Hyuk Cheol Kwon , 장혜원 Hae Won Jang , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2026.42.4.404
Abstract
Purpose: This study examined the effects of different cooking methods on the quality characteristics of Tteokgalbi to provide basic information for the development of optimal cooking processes for high-quality meat products. Methods: Tteokgalbi was prepared using pork meat, back fat, and seasonings, and then cooked using four different methods until the internal temperature reached above 75℃: convection oven (180℃, 15 min, T1), steam oven (180℃, 50% steam, 15 min, T2), pan frying (180℃, 5 min, both sides, T3), and superheated steam (230℃, 15 min, T4). The pH, color, proximate composition, texture profile analysis (TPA), cooking loss, diameter reduction, water holding capacity (WHC), and volatile flavor components were evaluated. Results: Cooking methods significantly affected the physicochemical, textural, and flavor characteristics of Tteokgalbi. The convection oven treatment showed the highest pH and lowest cooking loss, diameter reduction, and WHC. In contrast, the steam oven and superheated steam treatments showed higher cooking loss, protein and ash contents, and texture parameters (hardness, cohesiveness, gumminess, and chewiness), reflecting a denser protein gel network formed during heating. The pan frying treatment showed the highest WHC, comparable to that of the superheated steam treatment despite its lower cooking loss. Among the 31 volatile compounds identified, 29 differed significantly among treatments, with garlic-derived sulfur compounds highest in the convection oven treatment, black pepper-derived terpenes highest in the pan frying treatment, and Strecker degradation products highest in the superheated steam treatment. Conclusion: These results suggest that cooking methods significantly influence the quality characteristics of Tteokgalbi. Steam oven and superheated steam cooking produced firmer, chewier textures with higher water retention despite greater cooking loss, suggesting suitability for products requiring a chewy texture, while convection oven and pan frying produced softer textures suitable for milder-textured products.
Key Words
Tteokgalbi, cooking method, steam oven, superheated steam, texture
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Effects of gamification experience elements in coffee and beverage franchise smart order apps on user satisfaction and continuance intention
커피·음료 프랜차이즈 스마트오더 앱의 게이미피케이션 경험 요소가 사용자 만족 및 지속 이용의도에 미치는 영향
유소영 Soyoung Yu , 김정미 Jeongmi Kim , 윤지영 Jiyoung Yoon
42(4) 416-428, 2026
DOI:10.9724/kfcs.2026.42.4.416
유소영 Soyoung Yu , 김정미 Jeongmi Kim , 윤지영 Jiyoung Yoon
DOI:10.9724/kfcs.2026.42.4.416
Abstract
Purpose: This study aimed to examine the effects of gamification experience elements in coffee and beverage franchise smart order app interfaces on user satisfaction and continuance intention, and to verify the mediating role of user satisfaction. Methods: Data were collected through an online survey of 281 adult consumers residing in Seoul and the metropolitan area. The data were analyzed using SPSS. Exploratory factor analysis and reliability analysis were conducted to examine the construct validity and internal consistency. The hypotheses were tested using multiple regression analysis and Sobel’s Z, with the statistical significance assessed at p<0.05. Results: The results showed that all five gamification experience elements― challenge and competitiveness, user-centeredness, brand identity, reward motivation, and immersive experience―had significant positive effects on both user satisfaction and continuance intention. In terms of their relative effects on user satisfaction, brand identity had the strongest influence, followed by user-centeredness, reward motivation, immersive experience, and challenge and competitiveness. Regarding continuance intention, brand identity was also the most influential factor. In particular, brand identity emerged as the key predictor of both user satisfaction and continuance intention, showing the strongest effect among the gamification experience elements (β=0.412). User satisfaction also had a significant positive effect on continuance intention, with a strong effect size (β=0.749). In addition, user satisfaction partially mediated the relationships between all five gamification experience elements and continuance intention. Sobel’s Z further confirmed that the indirect effects of all gamification experience elements were statistically significant, with brand identity showing the strongest indirect effect (coefficient = 0.313, p<0.001). Conclusion: These findings suggest that coffee and beverage franchise companies should go beyond offering individual game-like features in smart order apps and manage the overall app experience to strengthen brand identity and enhance user satisfaction.
Key Words
gamification, smart order app, user satisfaction, continuance intention
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Association between fruit and vegetable intake and mental health among middle school students in Mokpo, Korea
목포 중학생 일부를 대상으로 한 채소·과일 섭취와 정신건강 간의 상관관계 분석
김소연 So Yeon Kim , 윤정미 Jung-mi Yun
42(4) 429-437, 2026
DOI:10.9724/kfcs.2026.42.4.429
김소연 So Yeon Kim , 윤정미 Jung-mi Yun
DOI:10.9724/kfcs.2026.42.4.429
Abstract
Purpose: This study examined the association between fruit and vegetable intake behaviors and mental health among middle school students in Mokpo, Korea. Methods: Four hundred and two students participated in a self-administered questionnaire survey, and the collected data were analyzed using descriptive statistics, Spearman’s correlation analysis, and ordinal logistic regression analysis with SPSS 26.0. Results: The results showed that higher vegetable intake was significantly associated with lower levels of depression and stress (p<.01). Higher fruit intake was also significantly associated with lower depression and stress levels (p<.01). Ordinal logistic regression analysis showed that students with lower fruit intake were more likely to report higher depression and stress levels than students who consumed fruit daily (p<.05). In addition, students who avoided mixed-vegetable dishes served in school meals showed significantly higher depression and stress levels (p<.05). The average sleep duration was not significantly associated with depression, but it showed a significant negative association with stress (p=.045). Conclusion: These findings suggest that insufficient fruit and vegetable intake and avoidance of vegetables in school meals may negatively affect adolescents’ mental health. Therefore, promoting healthy vegetable-centered eating behaviors and improving vegetable-based school meal interventions may contribute to better mental health among adolescents.
Key Words
fruit intake, vegetable intake, mental health, adolescents, dietary behavior
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Effects of grape seed extract addition on the antioxidant activity and quality characteristics of konjac jelly
포도 종자 추출물 첨가가 곤약젤리의 항산화 활성 및 품질 특성에 미치는 영향
임은진 Eun Jin Lim , 박규진 Kyu Jin Park , 도연호 Yeon Ho Do , 신승호 Seung Ho Shin , 김지현 Ji Hyun Kim
42(4) 438-448, 2026
DOI:10.9724/kfcs.2026.42.4.438
임은진 Eun Jin Lim , 박규진 Kyu Jin Park , 도연호 Yeon Ho Do , 신승호 Seung Ho Shin , 김지현 Ji Hyun Kim
DOI:10.9724/kfcs.2026.42.4.438
Abstract
Purpose: This study examined the effects of grape seed extract (GSE) addition on the quality characteristics, antioxidant activity, and sensory properties in konjac jelly. Methods: Konjac jellies were prepared with different concentrations of GSE (0, 0.1, 0.2, 0.3, and 0.4%). The quality characteristics of the following were investigated: moisture content, pH, sugar content, color value, texture properties, antioxidant activity including total polyphenol content, DPPH radical scavenging activity, and ABTS+ radical scavenging activity, and sensory characteristics. Results: As the concentration of GSE in the jelly increased, moisture content and pH significantly decreased, while the lightness (L*), redness (a*), and yellowness (b*) increased significantly. The hardness, cohesiveness, and gumminess generally increased with GSE addition, whereas the sugar content and springiness in texture showed no significant differences among samples. The addition of GSE increased the total polyphenol content in a concentration-dependent manner. In addition, the DPPH and ABTS+ radical scavenging activities generally increased as the GSE concentration increased, indicating enhanced antioxidant activity. The sensory evaluation showed that the intensity of bitterness increased as the GSE concentration increased. By contrast, acceptability of color, such as transparency and redness, decreased as the GSE concentration increased. The overall acceptability was highest in the control and 0.1% GSE-added jelly, with no significant difference between the two samples. Conclusion: GSE effectively enhanced the antioxidant properties of konjac jelly, and the addition of 0.1% GSE was the most suitable level for developing functional konjac jelly products by balancing functional benefits and sensory acceptability.
Key Words
grape seed extract, konjac jelly, antioxidant activity, quality characteristics, sensory evaluation
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