Quality Characteristics of White Pan Bread with Ingredients of Sagoonja-Tang

사군자탕(四君子湯) 재료를 첨가한 식빵의 품질특성

  • Cho, Jung-Soon (Department of Food & Nutrition, Myongji University) ;
  • Nam, Hae-Young (Department of Hotel Culinary Arts, Daewon Science College)
  • 조정순 (명지대학교 식품영양학과) ;
  • 남혜영 (대원과학대학 호텔조리과)
  • Published : 2006.08.31

Abstract

This study was carried out to determine the functional works and basic ingredients of Sagoonja-Tang on white pan bread. The -experimental groups consisted of 6% mixtures of five(Ed- confirm the number) kinds powders, : B1 for Sagoonja-Tang powder, B2 for Panax ginseng, B3 for Poria cocos, Koidz, B4 for Atractylodes macrocephala, and B5 for Glycyrrhiza uralensis Fisch. The volume of white pan bread somewhat decreased after adding the ingredients, and the volume differences in order from highest to lowest, were white pan bread control>B2>B3>B4>B1>B5. For white pan bread, pH of control, B3, and B5 decreased on the 2nd day during storage, but increased on the 4th and 7th days. In the texture analyses of white pan bread, B4 and B5 showed a higher degree of hardness than that of control, while B2, and B3 were the lowest. In sensory test, the overall acceptability of regular white pan bread in order from highest to lowest was control>B3>B2>B1 ${\cdot}$ B5>B4.

Keywords

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