Effect of Calcium Acetate on the Dough Fermentation and Quality Characteristics of Bread

Calcium Acetate의 첨가가 반죽의 발효와 빵의 품질특성에 미치는 영향

  • 이예경 (대구가톨릭대학교 식품산업학부 식품공학전공) ;
  • 이명예 (대구가톨릭대학교 식품산업학부 식품공학전공) ;
  • 김순동 (대구가톨릭대학교 식품산업학부 식품공학전공)
  • Published : 2003.12.01


This study was conducted to investigate the quality characteristic of bread added with 0, 2, 4 and 8% liquid calcium acetate(LCA-breads) to the dough prepared with brown rice, vinegar and ash of black snail replacing wheat flour. The pH of the dough was 5.38 in control and 5.39∼5.42 in the LCA-broads, which showed that the higher the content of LCA, the higher the pH. There was no big difference of the baking loss between control (10.73%) and LCA-breads(10.11∼10.81%). The loaf volume index was 7.12 in the control, 7.18 in the 2% LCA-bread, while the index was 6.22 in the 4% LCA-bread, 5.80 in the 8% LCA-bread. Calcium content was 16 mg% in the control, 30, 60 and 120 mg% in 2, 4 and 8% LCA-bread, respectively. The hardness, gumminess and brittleness of LCA-breads were higher, while springiness and cohesiveness were lower than that of the control. In the LCA-breads, $L^{*}$ values were lower and $b^{*}$ value was higher than those of the control, while there were no significant difference in af values. Increasing the LCA, air cells were bigger and irregular, and starch matrix was unstable. There were no significant difference in sour and bitter taste. The scores of stickiness of the 2∼4% LCA-breads were similar to that of the control and higher in the 8% LCA-bread. The scores of the flavor and overall taste in the LCA-breads were similar to the control, while the values were lower in the 4∼8% LCA-breads. The shelf-life evaluated by the number of moldy spots was not different between the control and 2% LCA-bread, while it was extended two times in 4% and three times in the 8% LCA-bread.ead.


  1. Am J Clin Nutr v.35 Calcium bioavailability and absorption: A review Allen,L.H.
  2. J Food Sci v.48 Yields, proximate composition and mineral content of fish shelfish Anthoy,J.E.;Hadgis,P.N.;Milam,R.S.;Herzfeld,G.A.;Taper,L.J.;Ritchey,J.
  3. Approved method 22-14 of the American Association Cereal Chemists(8th ed.)
  4. Korean Soc Food Sci Nutr v.30 no.5 Qualities of bread added with Korean persimmons (Dispyros kaki 1. Folium) leaf powder Bae,J.H.;Woo,H.S.;Choi,H.J.;Choi,C.
  5. Walerana v.2 no.8 A new freshwater prosobranch snail(Mesogastropoda pleuroceridae) from Korea Burch,J.B.;Jung,Y.
  6. Korean J Nutr v.34 Effect of exercise and calcium intake on blood pressure and blood lipids in postmenpausal women Choi,M.J.
  7. J Korean Fish Soc v.34 Study on pretreatment methods for calcium extraction from cuttle bone Cho,M.L.;Heu,M.S.;Kim,J.S.
  8. J Food Sci v.48 no.6 Diaysis pure-culture process for lactic acid fermentation of vegetables Costilow,R.N.;Gerhardt,P.
  9. J Korean Soc Food Sci Nutr v.28 Effect of flour brew with Bifidobacterium bifidum as a natural bread improver Cho,N.J.;Kim,H.J.,Kim,S.K.
  10. Revista Revista Paulista de Medicina v.118 no.6 Calcium acetate versus calcium carbonate in the control of hyperphosphatermia in hemodialysis patients d'Almeida Filho E.J.;da Cruz E.A.;Hoette,M.;Ruzany,F.;Keen,L.N.;Lugon,J.R.
  11. Encyclopedia Chimica v.3 Edition Community of Encyclopedia Chimica
  12. J Food Sci v.60 no.2 Fermentation of cucumbers with out sodium chloride Fleming,H.P.;McDonald,L.C.;McFeeters,R.F.;Thompson,R.L.;Humphries,E.G.
  13. Cereal Chem v.61 An optimized staight dough bread making method afer 44 years Finnny,K.F.
  14. J Home Econom v.61 Objective measure for baked products Funk,K.;Zabik,M.E.;Elgedaily,D.A.
  15. Sensory Evaluation Practices (2nd ed.) Herbert,A.;Joel,L.S.
  16. Principle of cereal science and technology Hoseney,R.C.
  17. Food Engineering Progress v.5 no.4 Quality characteristics of the bread added anchovy powder Jeong,Y.N.;Kang,H.A.;Shin,M.G.
  18. J Kor Solid Wastes Eng Soc v.13 A study on the development of manufacturing process of high grade precipitated calcium carbonate from oyster shell Kang,J.H.;Kim,J.H.;Lee,H.C.
  19. Agric Chem Biotechnol v.41 Preparatio of calcium based powder from fish bone and its characteristics Km,J.S.;Choi,J.D.;Kim,D.S.
  20. J Korean Soc Food Sci Nutr v.31 Preparation of calcium lactate from ostrich eggshell Ko,M.K.;No,H.K.
  21. Carcinogenesis v.6 no.2 Effects of dietary calcium acetate on lead subacetate carcinogenicity in kidneys of male Sprague-Dawley rats Kasprzak,K.S.;Hoover,K.L.;Poirier,L.A.
  22. US Patent 630-632 Method of treading commercial grade products to remove undesirable odors and flavors Kuhn,D.F.
  23. Korean J Soc Food Sci v.11 no.5 A study on rheological and general baking properties of breads and their rusks prepared of various cereal flours (Ⅰ) Kwon,H.R.;Ahn,M.S.
  24. Korean J Soc Food Sci v.13 no.4 Effect of certain additives on bread-making quality of wheat-purple sweet patato flours Kim,S.Y.;Ryu,C.H.
  25. Korean J Food Sci Technol v.30 no.3 Bread properties utilizing extracts of pine needle according to preparation method Kim,E.J.;Kim,S.M
  26. Nuatraceuticals & Food v.8 Preparation and characteristics of calcium lactate from black snail Lee,Y.K.;Kim,S.D.
  27. J Food Sc Techno v.10 no.5 Effect of water on dough fermentation and quality of bread Lee,Y.K.;Kim,S.D.
  28. J East Asian Soc Dietary Life v.13 no.2 Effect of calcium lactate prepared from black snail on dough fermentation, quality and shelf-life of bread Lee,Y.K.;Lee,M.Y.;Kim,S.D.
  29. Korean J Nut v.29 Effects of dietary calcium, protein and phophorus intake on bone mineral density in Korean premenopausal women Oh,J.J.;Hong,E.S.;Baik,I.K.;Lee,H.S.;Lim,H.S.
  30. Technical J Food Chemistry & Chemicals v.13 Technical information update;Characteristics and applicaiton of tangle minerals Okuhira,T.;Kuwana,Y.
  31. J Jpn Soc Nutr Food Sci v.44 Effect of bovine bone powder and calcium carbonate as a dietary calcium source on plasma and bone calcium metabolism in rats Okuhira,T.;Tsugawa,N.;Higashino,R.;Kobayashi,T.;Igarashi,C.;Ezawa,I.
  32. Korean J Nutr v.34 The effect of habitual calcium and sodium intakes on blood pressure regulating hormone in free-linving bypertensive women Park,J.A.;Yoon,J.S.
  33. Letters in Applied Microbiol v.33 no.3 Effect of selected natural antimicrobials on baker's yeast activity Pattison,T.;Von,H.A.
  34. J Food Sci v.54 no.4 Effect of calcium level on bread iron utilizatio by iron-deficient rats Ranhotra,G.S.;Gelroth,J.A.
  35. J Korean Soc Food Sci Nutr v.28 no.5 Study on bread-making quality with mixture of waxy barley-wheat flour 1.;Rheological propeties of dough made woth waxy barley-sheat flour mixture Ryu,C.H.
  36. Modern Chem Ind v.17 Preparation of calcium lactate from egg shells Zhao,J.;Song,K.