Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effect of Charcoal Powder on the dough Fermentation and Quality of Bread

숯가루 첨가가 빵반죽의 발효와 품질에 미치는 영향

  • 임영래 (대구가톨릭대학교 식품공학과) ;
  • 이예경 (대구가톨릭대학교 식품공학과) ;
  • 김순동 (대구가톨릭대학교 식품공학과)
  • Published : 2000.12.01
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Abstract

The effects of charcoal powder on fermentation of dough and quality of bread were investigated. Charcoal powder was added to wheat flour at concentrations of 0, 0.05, 0.10 and 0.20% The fermentation time of dough with charcoal was reduced by 4 ~12 min compared with that of dough without charcoal. The loaf volume index of bread with 0.05% charcoal powder slightly increased. Bread with charcoal powder showed higher textural properties ( strength, hardness, springness, gumminess, and brittleness) except for cohesiveness than bread without charcoal powder. Color $L^{\ast}$ and $b^{\ast}$ values and hue angle of the top crust decreased while $a^{\ast}$ value increased with increasing charcoal concentrations. $L^{\ast}$ and $a^{\ast}$ values of the inside of bread decreased while hue angle increased with increasing charcoal concentrations. No significant difference in Pleasant taste between bread with and without charcoal powder was observed. However, bread with 0.1% charcoal powder showed the highest scores for pleasant odor, color, and overall acceptability.

Keywords

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