The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics and Textural Properties of Dough of White Pan Bread with Added Chlorella Powder

클로렐라 첨가량을 달리한 반죽의 물성과 식빵의 품질 특성

  • 김영호 (혜전대학교 제과제빵학과) ;
  • 한명륜 (혜전대학교 제과제빵학과) ;
  • 윤성준 (혜전대학교 제과제빵학과)
  • Received : 2020.10.07
  • Accepted : 2020.11.30
  • Published : 2020.12.31
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Abstract

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing chlorella powder(0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%). In the farinograph test, the addition of chlorella powder changed water absorption, development time and mixing tolerance index for making bread. As the amount of chlorella powder increased, the water absorption increased, mixing tolerance index and the development time decreased. In the extensograph test, the degree of extension and resistance was decreased with increasing of chlorella powder content. In the amylograph test, the maximum viscosity was slightly decreased with increasing of chlorella powder contents. The colors of L value in bread crumb was significantly decreased as the chlorella powder addition. After fermentation treatment, The dough with 2.5% chlorella powder showed the lowest dough raising power compared to the other doughs. The addition of the chlorella powder had significant effect on bread texture. The bread consisting of 0.5% chlorella powder showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding chlorella powder.

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References

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