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Quality and Antioxidant Properties of Bread Added with 'Fuji' Apple Juice

'후지' 사과즙을 첨가한 반죽 및 식빵의 품질 특성

Cha, Seung-Hyeon;Shin, Na-ri;An, Hye-mi;Yoo, Do-Il;Kim, Dae-Il;Hyun, Tae Kyung;Jang, Keum-Il
차승현;신나리;안혜미;유도일;김대일;현태경;장금일

  • Received : 2019.03.04
  • Accepted : 2019.03.13
  • Published : 2019.04.30

Abstract

In this study, bread was prepared using various amount of 'Fuji' apple juice, and quality and antioxidant properties investigated. Bread was prepared with water, butter, yeast, salt, sugar, wheat flour, skim milk powder and 10, 20 and 30% (w/w) 'Fuji' apple juice. Leavening ability and pH of dough were also investigated. Volume, pH, specific volume, baking-loss rate, chromaticity and texture were investigated as quality properties, whereas the total polyphenol content, ABTS and DPPH radical scavenging activity as the antioxidant properties of bread containing various amount of apple juice. The pH and leavening ability of dough were observed to decrease with increasing amount of apple juice. In the quality properties of bread, pH, volume, specific volume, and baking-loss rate decreased. Regarding chromaticity and texture of bread prepared with increasing amount of 'Fuji' apple juice, L (bright) values at crust and crumb of bread decreased, while hardness, chewiness and gumminess increased. Total polyphenol content increased with increasing amount of apple juice, while DPPH and ABTS radical scavenging activities showed no significant differences. Consequently, these results support the possible use of apple juice for baking foods in food industry, as addition of apple juice enhances the quality and antioxidant properties of bread.

Keywords

Fuji;apple juice;bread;quality;antioxidant

Acknowledgement

Supported by : 충북대학교