Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Bread Dough added with Immature Chalssalbori Flour

미성숙 찰쌀보리가루를 첨가한 식빵반죽의 품질특성

  • Kim, Ye-Seul (Department of Food and Nutrition, Daegu University) ;
  • Park, Ju Yeon (Department of Food and Nutrition, Daegu University) ;
  • Lee, Jeung Hee (Department of Food and Nutrition, Daegu University)
  • 김예슬 (대구대학교 식품영양학과) ;
  • 박주연 (대구대학교 식품영양학과) ;
  • 이정희 (대구대학교 식품영양학과)
  • Received : 2014.05.30
  • Accepted : 2014.06.20
  • Published : 2014.08.31
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Abstract

This study investigated both the chemical and antioxidative characteristics of wheat flour added with 10, 20 and 30% immature chalssalbori flour; further, the quality characteristics of bread dough during yeast fermentation were assessed. As the addition rate of chalssalbori flour into wheat flour increased, the DPPH radical scavenging capacity, water absorption index, water solubility index and viscosity were all increased. Moreover, the bread dough with an increased addition rate of chalssalbori flour demonstrated an increased pH, reduced fermentative expansion power and a darker yellowish color. The bread dough added with chalssalbori flour after mixing showed higher hardness, gumminess and adhesiveness, but lower cohesiveness and springiness compared to the control; however, these texture characteristics were changed during fermentation. In the present study, the mixed flour with 10% immature chalssalbori flour conveyed similar pasting characteristics to those of wheat flour; moreover, its bread dough showed higher springiness and fermentative expansion power. Furthermore, a delay effect of starch retrogradation can be expected compared to the control.

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References

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