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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Bread Added with Turmeric Powder

울금 분말을 첨가한 식빵의 품질 특성

  • Jeon, Tae-Geon (Dept. of Culinary Science and Food Service Management, Graduate School of Tourism, Kyung Hee University) ;
  • 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)
  • 전태건 (경희대학교 관광대학원 조리외식경영학과) ;
  • 안혜령 (경희대학교 대학원 조리외식경영학과) ;
  • 이광석 (경희대학교 조리과학과)
  • Received : 2009.12.21
  • Accepted : 2010.02.12
  • Published : 2010.02.28
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Abstract

Recently, there has been a great deal of public interest in health foods, such as turmeric (Curcuma longa L). In this study, the baking features of turmeric powder were evaluated by making pan bread. To accomplish this, the effects of added turmeric powder on the results of mixograph analysis as well as, the pH and, fermentation rate were measured. In addition, the features of the bread were examined by testing the stickiness of the dough and the TPA of the product using a texture analyzer. Finally, the consumer's preferences were investigated by evaluation of the color difference, crumbScan and sensory evaluation. The results revealed that as the level of turmeric powder increased, the pH decreased. which resulted in the gas possessing capacity of the dough improving and the fermentation persistence of the dough increasing. In addition, the stickiness increased as the turmeric powder content increased. However, there were significant differences among breads produced using different amounts of turmeric powder. Evaluation of the taste revealed that the TP3 group had the higher score than control score and TP7 had the lowest score. In overall preference, TP7 was especially low and the preference decreased as the content of turmeric powder increased.

Keywords

References

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