Quality Characteristics and Antioxidant Activity of Morning Bread added with Freeze-Dried Glehnia littoralis Powder

Morning bread was prepared by adding 0%, 1%, 2%, 3%, and 4% of the flour to increase the utilization of Glehnia littoralis, which is rich in various physiologically active substances, as a food material, and then the quality characteristics and antioxidant activity were analyzed. There was no significant difference in moisture content, and the pH of both dough and bread was the highest in the control group (p<0.001). As a result of measuring the fermentation expansion power of morning bread, the fermentation expansion power of the control group and the 4% additive of Glehnia littoralis was high during fermentation. In terms of volume and specific volume of morning bread, the 1% added of Glehnia littoralis was the lowest, showing a significant difference from other samples (p<0.05). As Glehnia littoralis powder was added, the L value and a value of the color of the morning bread decreased, while the b value increased. In the texture measurement, as Glehnia littoralis powder was added, the springiness, cohesiveness, and brittleness decreased. The total polyphenol content and antioxidant activity of morning bread were higher in the groups with Glehnia littoralis powder than in the control group (p<0.001). In all preference items, the households with the 3% added group of Glehnia littoralis powder showed the highest preference (p<0.001). As a result of the above, it is considered that 3% of Glehnia littoralis powder is appropriate in the production of morning bread.