Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of White Bread with Barley Leaves Tea Powder

보리잎차 분말을 대체한 식빵의 품질 특성

  • Yeom, Kyung-Hun (Department of Food and Nutrition, Sunchon National University) ;
  • Kim, Mun-Yong (Department of Food and Nutrition, Sunchon National University) ;
  • Chun, Soon-Sil (Department of Food and Nutrition, Sunchon National University)
  • 염경훈 (순천대학교 식품영양학과) ;
  • 김문용 (순천대학교 식품영양학과) ;
  • 전순실 (순천대학교 식품영양학과)
  • Received : 2010.06.14
  • Accepted : 2010.07.12
  • Published : 2010.08.31
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Abstract

In this study, white bread was prepared containing 1.5, 3.0, 4.5 or 6.0% barley leaves tea powder (BLTP). The samples along with a control were then compared regarding their quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances and sensory qualities, all to determine the optimal ratio of BLTP. As the BLTP content increased, the pH of the dough and bread and the lightness decreased, whereas the total titratable acidity increased. The fermentation power of dough expansion increased with a longer incubation time. The control group was evidenced by a significantly higher specific volume and baking loss than that observed in the BLTP samples. However, greenness and yellowness evidenced the opposite effect. Hardness was highest at a substitution level of 1.5% and lowest at a level of 4.5%. Fracturability and resilience were not significantly different among the samples. For the internal surface appearance, darkness and greenness increased both increased at higher BLTP content. In the sensory evaluation, color, flavor and overall acceptability were highest in the control bread samples but minimal at a substitution level of 6.0%. Softness was the highest at the 3.0% substitution level and lowest in the control bread samples. Barley leaf flavor, astringency, bitterness and off-flavor increased as the BLTP content increased. Delicious taste was not significantly different among the samples. In conclusion, the results demonstrated that 4.5% BLTP may prove quite useful as a substitute for wheat flour in the production of white bread and may provide favorable nutritional and functional properties.

Keywords

References

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