Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of White pan bread with Led Ginseng powder

홍삼 분말을 첨가한 식빵의 품질특성

  • Song, Seung-Heon (Department of Hotel Culinary Arts., Kimpo University) ;
  • Shin, Gil-Man (Department of Hotel Bakery & Patissier, Kimpo University)
  • 송승헌 (김포대학교 호텔조리과) ;
  • 신길만 (김포대학교 호텔제과제빵과)
  • Received : 2015.12.15
  • Accepted : 2016.06.30
  • Published : 2016.06.30
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Abstract

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

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