Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Bread with Various Concentrations of Purple Sweet Potato

자색고구마 첨가 식빵의 품질특성

  • Lee, Soon-Mok (Faculty of Food Service and Technology, Catholic University of Daegu) ;
  • Park, Geum-Soon (Faculty of Food Service and Technology, Catholic University of Daegu)
  • 이순목 (대구가톨릭대학교 외식식품산업학부) ;
  • 박금순 (대구가톨릭대학교 외식식품산업학부)
  • Published : 2011.08.30
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Abstract

The purpose of this study was to investigate the physicochemical and sensory properties of various breads prepared with purple-fleshed sweet potatoes and their powders. As the amount of purple-fleshed sweet potato and its powder increased, pH of the dough and bread, volume, dough yield, baking loss rate, and fermentation power of the dough decreased, whereas acidity of the bread increased. The lightness and yellowness of the breads decreased significantly, but redness increased with increasing content of purple-fleshed sweet potato and its powder. The textural properties, such as hardness, chewiness, springiness, and brittleness were significantly higher in groups with added purple-fleshed sweet potato and its powder compared to those in the control. The anthocyanin content and DPPH radical scavenging of dough and bread were higher in groups with purple-fleshed sweet potato and its powder than those in the control group. The groups with 5% and 10% purple-fleshed sweet potatoes and their powders had significantly higher scores for overall acceptability as compared to the control group.

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References

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