The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 14 Issue 6
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- Pages.585-590
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- 2001
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Influence of Plantago Powder on the Physical Properties of the Flour and Dough Rheology of White Pan Bread
질경이 분말첨가가 소맥분의 물리적 특성과 제빵적성에 미치는 영향
Abstract
The purpose of this study was to examine physical properties of the addition of Plantago powder on bread flour and dough fheology of white pan bread. Four levels(0.3, 0.6, 0.9 and 1.2%) of each Plantago powder with bread flour were tested for their effects in dough mixing using rapid visco analyzer, alveogram, farinogram and sensory test. Addition of Plantago powder(0.3, 0.6 and 0.9% ) showed almost same tendency on the initial pasting temperature but 1.2% increased it. Increment of Plantago powder showed increment of peak viscosity and final viscosity, L(extensibility) and G(swelling index) value in alveogram showed decrement with increasing Plantago powder. In farinogram the use of Plantago powder increased consistency and water absorption but decreased development time and stability. White pan bread using Plantago powder had higher value of Max. G and gardeness in rheometer than without using it. Sensory evaluation of white pan bread with 0.6% Plantago powder had the highest score.
구황식품으로 이용되었으며 약리효과가 있는 질경이를 식품으로 이용하기 위하여 질경이를 분말화하여 소맥분에 첨가한 다음 물성변화를 알아보고 식빵을 제조하여 분말 질경이 첨가가 제방적성에 미치는 영향을 조사하였다. 초기 호화온도는 질경이 분말 1%이하 첨가하였을 경우 차이가 크지 않았지만 1.2%에서는 70.05