The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of White Pan Bread by Pomegranate with Added Pomegranate Powder

석류 분말을 첨가한 식빵 반죽의 물리적 특성

  • Shin, Soon-Rye (Dept. of Food and Cooking Science, Sunchon National University) ;
  • Shin, Sol (Dept. of Food and Cooking Science, Sunchon National University) ;
  • Shin, Gil-Man (Dept. of Food and Cooking Science, Sunchon National University)
  • 신순례 (순천대학교 조리과학과) ;
  • 신솔 (순천대학교 조리과학과) ;
  • 신길만 (순천대학교 조리과학과)
  • Published : 2008.12.31
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Abstract

This study investigated the quality characteristics of the white pan bread prepared with pomegranate powder. Three different powder concentration levels of 1%, 2% and 3% were added to flour to make the bread. The contents of moisture and crude fat contents of the bread added with to which pomegranate powder was added were lower than that of the control group. However, the ash content was not did not significantly different differ significantly among groups. The pH increased with increasing concentrations of pomegranate powder concentration. The weight of bread increased with increasing concentrations of pomegranate powder concentration, while whereas the volume and baking loss rate of bread concomitantly decreased. In terms of color values, with increase increases in of the concentration of pomegranate powder concentration, induced a reduction in the L value decreased, but and a concomitant increase in the a and b values increased. The water activity in the bread decreased by with increasing pomegranate powder concentration, and was the highest in the control group. In the Upon texture analyzer measurement analysis, the hardness of the bread was shown to increased increase with increases of in the concentration of pomegranate powder concentration, but the springiness decreased. In the With regard to the results of sensory evaluation, the quality of the 1% pomegranate powder bread showed the evidenced the highest in taste, flavor, and overall acceptability. The color, appearance, mouth feel, and texture of the bread decreased with the increasing pomegranate powder content concentrations. From According to the results of this study, the white bread prepared with 1% pomegranate powder content was shown judged to have the best highest quality.

Keywords

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