Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Branched Dextrin on the Quality Characteristics of Frozen Soft Roll Dough and its Bread during Storage

분지 덱스트린 첨가가 냉동 소프트롤 반죽 및 빵의 저장 중 품질 특성에 미치는 영향

  • Park, Jin-Hee (Food Ingredients Solution Center, Institute of Food Research, CJ CheilJedang) ;
  • Lim, Chun-Son (Food Ingredients Solution Center, Institute of Food Research, CJ CheilJedang) ;
  • Kim, Il-Hwan (Food Ingredients Solution Center, Institute of Food Research, CJ CheilJedang) ;
  • Kim, Mun-Yong (Food Ingredients Solution Center, Institute of Food Research, CJ CheilJedang)
  • 박진희 (씨제이제일제당 식품연구소 소재솔루션센터) ;
  • 임춘선 (씨제이제일제당 식품연구소 소재솔루션센터) ;
  • 김일환 (씨제이제일제당 식품연구소 소재솔루션센터) ;
  • 김문용 (씨제이제일제당 식품연구소 소재솔루션센터)
  • Published : 2011.10.31
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Abstract

In this study, samples of wheat flour and dough were prepared by adding of 1, 3, or 5% branched dextrin, which is produced from the amylopectin of waxy corn starch using a cyclization reaction with a branching enzyme. The samples were then evaluated qualitatively in terms of farinogram, viscogram, and extensogram characteristics. The fermentation power of dough expansion, extensogram characteristics, specific volume, baking loss, external/internal surface appearance, and sensory qualities were also examined after 4 weeks of storage at -20$^{\circ}C$ to determine the effect on freeze-thaw stability and quality improvement of branched dextrins in the soft roll bread formulation. Furthermore, the samples along with a control were compared regarding their quality characteristics, including changes in moisture content, water activity, color, and textural characteristics during a storage period of 4 days at 20$^{\circ}C$ to determine the effect on preventing retrogradation of the branched dextrin. As the branched dextrin content increased, area and extensibility increased, whereas water absorption, fermentation power of dough expansion, resistance/extensibility ratio, baking loss, and brownness of the crust decreased. However, the control group presented significantly higher peak viscosity, resistance, specific volume, taste, overall acceptability, moisture content, water activity, springiness, cohesiveness, and resilience values than those of the branched dextrin samples, whereas lightness, hardness, and chewiness showed the reverse effect. As the storage period increased, lightness, hardness, and chewiness increased, whereas cohesiveness decreased. In conclusion, the results indicate that adding 1~3% branched dextrin into a soft roll bread formulation from frozen dough had no positive effect on freeze-thaw stability or preventing retrogradation but may provide good nutritional properties.

Keywords

References

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