Quality Characteristics and Storage Stability of Bread with Allium hookeri Powder

삼채가루 첨가 식빵의 제조조건 최적화 및 저장성 연구

  • Lee, HeeJeong (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Baik, Jae-Eun (Dept. of Food & Nutrition, Bucheon University) ;
  • Joo, Nami (Dept. of Food & Nutrition, Sookmyung Women's University)
  • 이희정 (숙명여자대학교 생활과학대학 식품영양학전공) ;
  • 백재은 (부천대학교 자연과학대학 식품영양학) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학전공)
  • Received : 2014.03.10
  • Accepted : 2014.04.18
  • Published : 2014.04.30


The purpose of this study was to determine the optimal mixing ratio of Allium hookeri powder and butter in the preparation of bread. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points, including 2 replicates for Allium hookeri powder and butter. Further, the mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot conveyed the influence of each ingredient on the final product mixture. Overall, the measurement results of the mechanical properties showed a significant increase or decrease in dough pH, sweetness, volume, weight, height, specific volume, a & b-value of crumb and, springiness (p<0.05). Moreover, the sensory measurements demonstrated a significant improvement in color, appearance, texture, moistness and, overall quality. As a result, the optimum formulation from the numerical and graphical methods was calculated as 22.65 g of Allium hookeri powder and 47.77 g butter. After optimization, DPPH free radical scavenging activity, total phenolic content, and total plate counts over 10 days were evaluated. In sum, the results revealed the antioxidant and antibiotic actions of bread with Allium hookeri powder.


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