The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
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Rheological Properties of Bread Containing Lotus Leaf Powder

연잎 분말을 첨가한 식빵의 유변학적 특성

  • Lee, Hyun-Joo (Dept. of Food Nutrition & Culinary Science, Hankyong National University)
  • 이현주 (한경대학교 영양조리과학과)
  • Received : 2015.02.03
  • Accepted : 2015.02.25
  • Published : 2015.02.27
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Abstract

This study investigates the rheological properties of bread containing lotus leaf powder, added to the bread bases at 1%, 2%, and 3% concentrations. Physical properties of bread with lotus leaf powder were tested using the rapid viscoanalyzer (RVA), a farinogram, an alveogram, and a rheofermentometer. The initial pasting temperature increased with an increase in lotus leaf powder, whereas peak viscosity and, the peak time decreased. According to the farinogram test, consistency and water absorption increased with an increase in the ratio of lotus leaf powder. The p value of the alveogram increased with an increase in lotus leaf powder, whereas L and G values decreased. The fermentation time of the dough increased with an increase in the ratio of lotus leaf powder. The results suggest the potential development of bread containing functional ingredient such as lotus leaf powder based on the rheological properties identified in this study.

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References

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