Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Properties and Quality Characteristics of the bread with added Moroheiya powder

모르헤이야 분말을 첨가한 식빵의 품질 특성

  • Kim Hee-Joo (Dept. of Tourism Hotel Cuisine, Kangwon Tourism College) ;
  • Chang Sang-Keun (Dept. of Tourism Hotel Cuisine, Kangwon Tourism College) ;
  • Kim Hye-Jung (Dept. of Tourism Hotel Cuisine, Kangwon Tourism College)
  • 김희주 (강원광광대학 관광호텔조리계열) ;
  • 장상근 (강원광광대학 관광호텔조리계열) ;
  • 김혜정 (강원광광대학 관광호텔조리계열)
  • Published : 2005.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the effect of the addition of moroheiya powder on the baking qualities of the bread. Three different powder concentration levels of $0.2\%,\;0.5\%\;and\;1.0\%$ were added to flour to make the bread. The volume of the bread dough containing moroheiya powder tended to be increased compared to that of control during the fermentation period. The percentage of baking loss of the bread containing moroheiya powder tended to be less than that of control. In the texture analyzer measurement, the hardness of the bread was significantly increased by adding the moroheiya powder Springiness, gumminess and brittleness of the bread tended to increase and were all higher in the bread containing $0.5\%$ moroheya powder than in the other breads. In sensory evaluation, the bread containing $0.2\%$ moroheiya powder showed a similar tendency with control and showed the best scores, especially in taste.

Keywords

References

  1. 김광옥, 이영춘. 1995. 식품의 관능검사. 학연사. p192, 268
  2. 일본식품 분석센터 분석 제 57061378호
  3. Aderson JW. 1986. Plant fiber in foods, HCF Nutrition Research Foundation. Inc. Lexington. Kentucky. U.S.A
  4. Ann CE, Kare L. 1993. Cereals in Bread Making. Marcel Dekker Inc. New York 346-349
  5. Bae JH, Woo HS, Choi HJ, Choi C. 2001. Qualities of Bread Added with Korean Persimmon(Diospyros Kaki L. folium) Leaf Powder. J Korean Soc Food Sci Nutr 30(5):882-887
  6. Brys KD, Zabik ME. 1976. Microcrystalline cellulose replacement in cakes and biscuits. J Am Diet Assoc 69:50
  7. Cho MK, Lee WJ. 1996. Preparation of high-fiber bread with barley flour. Korea J Food Sci Technol 28:702-706
  8. Choi OJ, Jung HS, Ko MS, Kang SK, Lee He. 1999. Variation of Retrogradation and Preference of Bread with Added Flour of Angelica Keiskei Koidz during the storage. J Korean Soc Food Sci Nutr 28(1):126-131
  9. Chung JY, Kim CS, Kim HI. 1997. Breadmaking properties of composite flours of wheat and buckwheat with different proportions. J Human Ecology. Changwon National University. 1:113-123
  10. Englyst H. 1989. Classification and measurement of plant polysaccharides. Ani Feed Sci Technol 23:27-30 https://doi.org/10.1016/0377-8401(89)90087-4
  11. Kang MY, Choi YH, Choi HC. 1997. Composition of some characteristics relevant to rice bread processing between brown and milled rice. Korea J Soc Food Sci 13:64-69
  12. Kim YS. 1998. Qulity of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30: 1373-1380
  13. Lee YC, Shin KA, Moon Yl, Kim SD, Han YN. 1999. Quality charateristics of wet noodle added with powder of opuntia ficus-indica. Korean J Food Sci Technol 31(6): 1604-1612
  14. Maleki M, Noseney RC, Mattern PJ. 1980. Effects of loaf volume, moisture content and protein quality on the softness and staling rate of bread. Cereal Chem 57:138-140
  15. Nishita KD, Robert RL, Bean MM. 1976. Development of a yeast-leavened rice-bread formula. Cereal Chem 53:626-635
  16. Polizzoto LM, Tinsley AM, Weber CW, Berry JW. 1983. Dietary fibers in muffins. J Food Sci 48: 111
  17. Pomeranz Y, Shogren MD, Finney KF, Bechtel B. 1977. Fiber in bread making effects on functional properties. Cereal Chem 54:25-41
  18. Pyler EJ. 1990. Baking Science and Technology. 3rd ed. Sos-land publishing Co. Kansas. 592-595
  19. Ryu CH. 1999. Study on bread making quality with mixture of wax barley wheat flour mixture. 1. Rheological properties of dough made with mixture of waxy barley wheat flour. J Food Sci Nutr 28:1034-1043
  20. Schneeman BO. 1989. Dietary fiber. Food Technol 43:133-136
  21. Selvendran RR, Stevens BJH, Du Pont MS. 1987. Dietary fiber : chemistry analysis and properties. Adv Food Res 31: 117-121
  22. Spiller GA. 1992. Dietary fiber in human nutrition. 2nd ed. CRC Press. London
  23. Steel RD, Torrie JH. 1980. Principles and procedure of statistics. McGraw-Hill Kogakusha, Ltd. Tokyo. 96
  24. Toma RB, Orr PH, D'Appolonia BL, Dintizis FR, Tabehia MM. 1979. Physical and chemical properties of potato peel as a source of dietary fiber in bread. J Food Sci 44:1403 https://doi.org/10.1111/j.1365-2621.1979.tb06448.x