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Quality Characteristics of White Pan Breads Made from Domestic Wheat Flour Added with Deabong Persimmon Puree

대봉감 퓨레를 첨가한 우리밀 식빵의 품질 특성

  • Ren, Chuanshun (Department of Food and Nutrition, Human Ecology Research Institute, Chonnam National University) ;
  • Kim, Ji Myoung (Department of Food and Nutrition, Human Ecology Research Institute, Chonnam National University) ;
  • Shin, Malshick (Department of Food and Nutrition, Human Ecology Research Institute, Chonnam National University)
  • 임전순 (전남대학교 식품영양학과 및 생활과학연구소) ;
  • 김지명 (전남대학교 식품영양학과 및 생활과학연구소) ;
  • 신말식 (전남대학교 식품영양학과 및 생활과학연구소)
  • Received : 2014.10.27
  • Accepted : 2014.11.11
  • Published : 2014.12.31

Abstract

Daebong persimmon puree (DPP) prepared from removing the astringency of persimmon was used as a substitute for water when making the dough of white pan bread using domestic wheat flour, and the resulting, quality characteristics were investigated. The moisture content of DPP was 96.69%, and the dough was made by various levels of substitution of DPP for water (0, 10, 30, 50 and 100%). During fermentation, the expansion power of the dough decreased with increasing DPP levels (p<0.05). The volume, specific volume, baking loss, and the L and ${\Delta}E$ values of the crust and crumb of the breads also decreased with increasing DPP levels. The hardness and chewiness of the bread containing 100% DPP (without water) showed the highest values, but the springiness, cohesiveness and resilience showed the opposite trends. In the difference tests, all attributes except air cell uniformity were significantly different (p<0.05). Bread made with 100% substitution of DPP for water achieved the highest scores for flavor, taste and overall acceptability.

Keywords

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