Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Study on Quality Characteristics of Pan Bread containing Blueberry Fruit Powder

블루베리 분말을 첨가한 식빵의 품질 특성 연구

  • Lee, Eui-Seok (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University) ;
  • Jeong, Yong-Nam (Dept. of Culinary Arts, Woosong College) ;
  • Moon, Young-Ja (Dept. of Food Nutrition & Cookery, Woosong College) ;
  • Hong, Soon-Taek (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University)
  • 이의석 (충남대학교 농업생명과학대학 식품공학과) ;
  • 정용남 (우송정보대학 외식조리학부) ;
  • 문영자 (우송정보대학 식품영양조리학부) ;
  • 홍순택 (충남대학교 농업생명과학대학 식품공학과)
  • Received : 2014.03.26
  • Accepted : 2014.10.28
  • Published : 2014.10.31
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Abstract

This study presents the quality characteristics of blueberry bread. Blueberry fruit powder was added to bread dough at various concentrations ranging from 3~9%, after which physicochemical properties of dough and bread containing blueberry fruit powder were determined. The pH, loaf volume, specific loaf volume, dough volume and baking loss decreased with increasing amount of blueberry fruit powder in bread, whereas loaf weight and hardness were reduced. In particular, hardness appeared to be 1.98 times higher in the control without blueberry powder compared to the bread containing 9% blueberry powder. For color, increasing the amount of blueberry fruit powder reduced L and b values, whereas a value was increased. In the sensory evaluation, the highest overall preference score was observed in bread containing 6% blueberry powder, whereas the lowest score was observed in bread with 9% blueberry powder. From these results, blueberry bread with good acceptability has an optimum blueberry powder concentration of 6%.

Keywords

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