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

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Pan Bread with Added Salt and Fat Content after Microwave Irradiation

Microwave 조사 시 소금 및 유지의 첨가량이 식빵의 품질 특성에 미치는 영향

  • Park, Sang-Jun (School of Nutrition Hotel Culinary Art, Anyang Technical College) ;
  • An, Hye-Lyung (Dept. of Culinary Science and Food Service Management, Graduate School, Kyung Hee University) ;
  • Lee, Kwang-Suck (Dept. of Culinary Science and Arts, Kyung Hee University)
  • 박상준 (안양과학대학 호텔조리영양학부) ;
  • 안혜령 (경희대학교 대학원 조리외식경영학과) ;
  • 이광석 (경희대학교 조리과학과)
  • Received : 2010.04.23
  • Accepted : 2010.10.03
  • Published : 2010.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study focused on microwave irradiation of dough, raising its temperature to monitor potential variations of dough properties and bread quality, and examined the optimum mixture ratio towards streamlining the bread-making process. According to comparison and analysis on dough properties and bread quality depending on mixture materials, it was found that Salt 2 had the highest dough temperature of all, and Salt 1 had the highest fermentation rate and specific volume but the lowest hardness (i.e. highest softness). Results of sensory evaluation, were that Salt 1.5 scored highest points in sweet taste, aftertaste, and overall acceptance, but there were significant differences among bread samples. Likewise, it was found that Fat 6 had the highest dough temperature, fermentation rate and specific volume of all. Texture analysis, showed that Fat 0 had the highest hardness of all. According to sensory characteristics, Fat 3 scored the highest points in overall acceptance. Based on these results, the optimum mixture ratio of salt and fat for microwave-irradiated bread was found to be 1.5% salt and 3% fat.

Keywords

References

  1. 박태수 (1999) 식품산업에서 마이크로파의 이용 : 미국전자레인지 식품의 최신동향. 식품과 산업 32: 40-44.
  2. AACC (1995) Approved Methods of the AACC, 9th ed. American Association of Cereal Chemists. St. Paul, MN.
  3. Corsetti A, Gobbetti M, Balestrieri F, Paoletti F, Russi J (1998) Sourdough lactic acid bacteria effects on bread firmness and staling. Journal of Food Science 63: 347-351.
  4. Gelinas P, Audet J, Lachance O, Vachon M (1995) Fermented dairy ingredients for bread: Effects on dough rheology and bread characteristics. Cereal Chem 72: 151-194.
  5. Giese J (1992) Advances in microwave food processing. Food Technology 46: 118-123.
  6. Harbrecht A, Kautzmann R (1967) Branntweinwirtschaft 107: 21-23.
  7. Hostetler RL, Dutson TR (1978) Investigations of a rapid method for meat tenderness evaluation using microwave cookery. Journal of Food Science 43: 304-306. https://doi.org/10.1111/j.1365-2621.1978.tb02291.x
  8. Ingram CE, Brunk RH, Witkoske E (1975) Apparatus for making bread and like food products. Pat. U.S.
  9. Kang ES (2003) Studies on characteristic changes of bread with sourdough at the different fermentation periods. MS Thesis Kyung-Hee University. Seoul.
  10. Kim HU (2003) Trends and perspectives in industry of bakery. Food Science and Industry 36: 3-12.
  11. Lynch EJ, Dal Bello F, Sheehan EM, Cashman KD, Arendt EK (2009) Fundamental studies on the reduction of salt on dough and bread characteristics. Food Research International 42: 885-891. https://doi.org/10.1016/j.foodres.2009.03.014
  12. Mandala IG (2005) Physical properties of fresh and frozen stored, microwave-reheated breads, containing hydro colloids. Journal of Food Engineering 66: 291-300. https://doi.org/10.1016/j.jfoodeng.2004.03.020
  13. Miller RA, Hoseney RC (1997) Method to measure microwave- induced toughness of bread. Journal of Food Science 62: 1202-1204. https://doi.org/10.1111/j.1365-2621.1997.tb12244.x
  14. Miller RA, Hoseney RC (2008) Role of salt in baking. CFW 53: 4-6.
  15. Morgenstern MP (1993) Microwave-assisted proofing of bread. 28th International Microwave Symposium Proceedings. Quality Enhancements-using Microwaves, Montreal, Canada, July 11-14: 187-191.
  16. Morgenstern MP, Holst SE (1994) Microwave technology for cereal foods. Proceedings of 1st Microwave Symposium: Microwaves: Their Future with the Food Industry, Auckland, New Zealand, August.
  17. Ni H, Datta AK (1999) Moisture loss as related to heating uniformity in microwave processing of solid foods. Journal of Food Process Engineering 22: 367-382. https://doi.org/10.1111/j.1745-4530.1999.tb00492.x
  18. Park SJ (2009) A study on optimizing bread fermentation through microwave heating. Ph D Dissertation Kyung-Hee University. Seoul.
  19. Park SJ, An HL, Lee KS (2010) Quality characteristics of pan bread depending on the time of microwave irradiation time. J East Asian Soc Dietary Life 20: 423-432.
  20. Patel BK, Waniska RD, Seetharaman K (2005) Impact of different baking processes on bread firmness and starch properties in bread crumb. Journal of Cereal Science 42: 173-184. https://doi.org/10.1016/j.jcs.2005.04.007
  21. Preston KR (1989) Effects of neutral salts of the lyotropic series on the physical dough properties of a Canadian red spring wheat flour. Cereal Chemistry 66: 144-148.
  22. Pyler EJ (1988) Baking science and technology, 2Vols, 3rd ed, Sosland Publishing, Marriam, KA, pp 246.
  23. Sapirstein HD, Roller R, Bushuk W (1994) Instrumental measurement of bread crumb grain by digital image analysis. Cereal Chem 71: 383-391.
  24. Uzzan M, Ramon O, Kopelman LJ, Kesselman E, Mizrahi S (2007) Mechanism of crumb toughening in bread-like products by microwave reheating. J Agric Food Chem 55:6553-6560. https://doi.org/10.1021/jf070288c
  25. Wiggins C (1998) Proving baking and cooling in technology of breadmaking. Thomson Science, NY, p133-136.
  26. Yin Y, Walker CE (1995) A quality comparison of breads baked by conventional versus nonconventional ovens : A review. J Sci Food Agric 67: 283-291. https://doi.org/10.1002/jsfa.2740670302
  27. Zhang M, Tangb J, Mujumdarc AS, Wan S (2006) Trends in microwave related drying of fruits and vegetables. Trends in Food Science & Technology 17: 524-534. https://doi.org/10.1016/j.tifs.2006.04.011
  28. Zhao S, Xiong S, Qiu C, Xu Y (2007) Effect of microwaves on rice quality. Journal of Stored Products Research 43: 496-502. https://doi.org/10.1016/j.jspr.2007.02.002
  29. Ziprim YA, Carlin AF (1976) Microwave and conventional cooking in relation to quality and nutritive value of beef and beef-soy loaves. Journal of Food Science 41: 4-8. https://doi.org/10.1111/j.1365-2621.1976.tb01088.x