Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Job s Tears Powder and Green Tea Powder on the Characteristics of Quality of Bread

율무 및 녹차의 첨가 함량을 달리한 식빵의 품질특성

  • 박금순 (대구효성가톨릭대학교 가정관리학과) ;
  • 이선주 (대구효성가톨릭대학교 가정관리학과)
  • Published : 1999.12.01
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Abstract

Job,s tears powder and green tea powder were added to bread mixture and their effects on the quality of bread were investigated using sensory evaluation and some physical tests. Sensory evaluation showed that flavor, hardness and chewiness were increased as the amount of Job's tears powder and green tea powder was increased. Lightness and redness values decreased with the addition of Job's tears powder and green tea powder, while yellowness values increased. Texture measurement showed that springiness was highest in bread with 3% green tea powder among the batches tested, while gumminess showed highest in control. Hardness of 3% green tea powder was lower than that of control. It appears that the higher the moistness, the higher the value of redness. Chewiness was positively correlated with yellowness. Gumminess was negatively correlated with color and flavor. Bread with 1% green tea powder and 10% Job's tears powder showed good overall preference. Scanning electron microscopy revealed that the addition of Job's tears powder and green tea powder to bread exhibited small pores and crude surface.

Keywords

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