Studies on Preparation and Quality of Kimchi-Bread

김치식빵의 제조와 품질에 관한 연구

  • 박인경 (대구카톨릭대학교 식품공학과) ;
  • 김미경 (대구카톨릭대학교 식품공학과) ;
  • 김순동 (대구카톨릭대학교 식품공학과)
  • Published : 2000.06.01


This study was conducted to investigate the effect of homogenized kimchi product (HKP) on dough characteristics and quality of bread. Fermented homogenized Chinese cabbage kimchi product was added 0.10, 20 and 30% to wheat flour. The pH of dough decreased with an increase in the amounts of HKP, which showed at PH 4.9 for the dough added 30% HKP. Fermentation time of the dough was reduced as much as 9~23 minutes as compared with the control products. Loaf volume index of the bread prepared by adding 10 ~30% HKP increased also by 12.7 ~ 19.0%. Hardness, cohesiveness, springiness and gumminess of the bread added with 30% HKP were lower than those of the control. The gas forming cell of the bread added with 30% HKP were good and regular. Crust and internal color of the bread with more HKP had tendency to redness. Sensory quality of the kimchi-bread estimated by shape, flavor and overall quality was better than that of control product, especially the kimchi-bread qualify at addition of 30% HKP was best.



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