Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Bread Added with Stevia Leaf Powder

스테비아잎 분말을 첨가한 식빵의 품질특성

  • 최순남 (삼육대학교 식품영양학과) ;
  • 주미경 (삼육대학교 미술컨텐츠학과) ;
  • 정남용 (삼육대학교 식품영양학과)
  • Received : 2014.05.04
  • Accepted : 2014.07.17
  • Published : 2014.08.31
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Abstract

This study was carried out to evaluate the effects of stevia leaf powder on bread quality. Different breads were prepared by the addition of 0%, 0.5%, 1.0%, 1.5% and 2.0% stevia leaf powder to wheat flour. The weight of the breads containing stevia leaf powder ranged from 525.0~543.5 g, while that of the control was 548.8 g. The volume of the breads prepared by adding stevia leaf powder was 2225.0~2278.8 mL, while that of the control was 2307.5 mL. The height and specific volume of the breads decreased with the addition of stevia leaf powder. The Hunter L values of the breads also decreased, whereas a and b values increased with the addition of stevia leaf powder. The L and b values of the bread decreased continuously during storage. The hardness, springiness, cohesiveness and chewiness all increased with the addition of stevia leaf powder. Overall the acceptability and taste determined by sensory evaluation of the bread with 1.5% stevia leaf powder were better than that of the control.

Keywords

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