Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Comparisions of Bread Baking Properties Using Domastic and Imported Flour and Quality Changes During Storage

우리밀과 수입밀을 이용한 제빵 적성 비교 및 저장 기간중 특성 변화

  • Oh, Myung-Suk (Department of Food Science and Nutriton, Yougin Unviersity) ;
  • L. Kim, Hye-Young (Department of Food Science and Nutriton, Yougin Unviersity)
  • 오명석 (용인대학교 식품영양학과) ;
  • 김혜영B (용인대학교 식품영양학과)
  • Published : 2001.02.27
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Abstract

Physicochemical and consumer acceptance properties of bread baking prepared with 100% domestic and imported flour and mixtures of the two flours by 50% to 50% were investigated in this study. Quality changes of the breads during storage at $1^{\circ}C$ were also evaluated. Volume of bread made of the mixtures of flour showed significantly higher values than the other two samples. Hardness of bread made with domestic flour had significantly higher value than that of control on the first day of storage at $4^{\circ}C$. However, mixture sample showed significantly higher value than that of control after the third day of storage. Consumer acceptance test indicated that the bread prepared with 50% imported and 50% domestic flour were not significantly different from the bread prepared with 100% imported flour.

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