향신료 고수의 특성을 이용하기 위하여 잎과 씨를 가루로 한 후 식빵에 첨가하여 품질 특성을 실험한 결과는 다음과 같다. 고수의 잎과 씨를 건조한 가루를 식빵에 첨가하였을 때 조단백질과 조희분의 함량은 대조구보다 잎 및 씨 첨가구에서 높게 나타났으며, 조지방과 조섬유의 함량은 씨 첨가구에서 높게 나타났다. 빵의 수분결합력은 대조구에 비하여 씨 3% 첨가구를 제외하고는 고수 가루를 첨가하였을 때 낮았고, 첨가량이 증가할수록 잎과 씨 첨가 빵 모두 더 낮아졌다. 빵의 무게는 잎을 첨가했을 때가 대조구와 씨를 첨가했을 때보다 중량이 더 높았고, 첨가량에 따라서는 잎과 씨 모두 첨가량이 많을수록 중량이 높아지는 경향을 보였다. 빵의 부피는 씨 첨가구, 대조구, 잎 첨가구의 순으로 크게 나타났다. 빵의 색도는 잎 첨가구의 경우 대조구에 비하여 명도(L), 적색도(a)는 낮고 황색도(b)는 높았으며, 첨가량이 많을수록 명도(L)는 유의적으로 낮게 나타났다. 씨 첨가구는 대조구에 비하여 명도(L)는 낮았으나 적색도(a), 황색도(b)는 더 높게 나타났다. 기계적 검사에 의한 조직감 평가에서 경도는 고수를 첨가하였을 때 대체로 낮아지는 경향을 보였고, 탄력성은 대조구, 씨 첨가구, 잎 첨가구 순으로 높았으나, 고수 첨가율에 따라서는 큰 차이는 없었다. 응집성, 점착성, 씹힘성은 대조구에 비하여 고수를 첨가하였을 때 대체로 낮게 나타났고 응집성은 씨 5%를 첨가하였을 때 유의적으로 낮은 값을 보였으며, 점착성, 씹힘성은 잎 5%를 첨가하였을 때 가장 낮은 값을 보였다. 관능검사 결과 향미, 맛, 입안에서의 느낌에 대한 기호도는 씨3% 첨가구가 가장 높았고, 색에 대한 기호도는 대조구가, 속결의 질감에 대한 기호도는 씨 3% 첨가구가 각각 가장 높았으며, 전체적인 선호도는 씨 3% 첨가구가 가장 좋은 결과를 나타냈다.

Related to the desire to expand our knowledge on the use of natural spices, this study was carried out. Quality chararteristics of bread such as water holding capacity, loaf volume and weight, color value, mechanical characteristics and sensory evaluation were investgated by being added flour of Coriander leaf and seed. The results of the experiment are as follows: Among the proximate composition of bread added with the Coriander flour, the content of crude protein and curde ash was higher in the bread added with Coriander leaf and Coriander seed than in the control bread. In the case of crude fat and crude fiber, bread added with seed was the highest. The water holding capacity was highest in the bread when 3% of Coriander seed was added. With the increased addition of the Coriander flour, the water holding capacity was lower in the bread in which leaf and seed were added. The loaf weight of bread added with Coriander leaf was increased compared to the control bread and the bread added with Coriander seed. With the increase of the amount of leaf and seed, loaf weight of bread had a tendency to be higher. The loaf volume of bread added with seed was the heighest, followed by control bread and bread added with leaf in order. The color value of bread when Coriander leaf was added had lower values of 1ightness and redness, and higher value of yellowness than those of the control bread. According to the amount added, there was a significant difference in the value of lightness. In the case of bread added with seed, the color value had lower value of lightness and higher values of redness and yellowness than those of the control bread. In the texture characteristics by mechanical examination, the hardness of the bread generally tended to decrease when Coriander was added. Springiness was the highest in the control bread and it was decreased in the bread added with seed and the bread added with leaf in that order. But, the ratio of Coriander added didn`t make a significant difference. Cohesiveness, gumminess and chewiness of bread were, when added with Coriander, generally lower than those of the control bread. Cohesiveness was significantly lower when seed was added to the bread at 5% level. Gumminess and chewiness of it were the lowest when added with Coriander leaf at 5% level. In the results of the sensory evaluation, the bread in which Coriander seed at 3% level was added showed the highest preference in regards to the flavor, taste and mouth feel. The control bread in regards to color and the bread in which 3% of leaf was added in regards to crumb texture attained the best preference respectively. The best result for overall preference showed when Coriander seed at 3% level was added to the bread,