The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of White Pan Bread Added with Wheat Sprout Powder by Enzyme and Lactic Acid Bacteria Pretreatment

효소와 유산균으로 전처리한 밀싹분말을 첨가한 식빵의 품질 특성

  • Zhu, RuiYu (Dept. of Home Economics, HeBei Normal University) ;
  • Park, Young-Min (Dept. of Food and Nutrition, Kunsan National University) ;
  • Oh, Jong Chul (Dept. of Mathematics, Kunsan National University) ;
  • Lim, Seung-Yong (Major of Food Science and Biotechnology, Kunsan National University) ;
  • Yu, Hyeon-Hee (Major of Food and Nutrition, Kunsan National University)
  • 주뤠이위 (하북사범대학교 가정학과) ;
  • 박영민 (군산대학교 식품영양학과) ;
  • 오종철 (군산대학교 수학과) ;
  • 임승용 (군산대학교 식품생명공학전공) ;
  • 유현희 (군산대학교 식품영양학전공)
  • Received : 2020.07.10
  • Accepted : 2020.10.27
  • Published : 2020.12.31
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Abstract

The purpose of this study was to evaluate the quality characteristics of white pan bread added with wheat sprout powder without treatment (WP) and wheat sprout powder with only enzyme treatment (WPE), only lactic acid bacteria treatment (WPL) and enzyme and lactic acid bacteria treatment (WPE&L). The three different powder concentration levels of 1%, 3%, and 5% were added to flour to produce the white pan bread. The bread volume and specific volume of the WPE&L group were the highest among all the addition groups. The bread weight, a-value, and b-value of the WP group was highest among all the addition groups, but the bread baking loss and the L-value of the WP group was the lowest among all the addition groups. The texture measurements indicated that the hardness, gumminess, and chewiness values of the bread were the highest in the WP group. The sensory evaluation test showed that bread in the WPE&L group with 3% wheat sprout powder was the best among all the samples studied. Based on our findings, we suggest that the enzyme and lactic acid bacteria pretreated wheat sprout powder is an effective ingredient for improving the overall quality of white pan bread.

Keywords

Acknowledgement

본 연구는 중소기업기술개발 지원사업으로 수행되어(과제번호 S2743948) 이에 감사드립니다.

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