Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Physicochemical and Texture of Bread added Paecilomyces japonica according to Storage Period

동충하초 첨가식빵의 저장기간에 따른 이화학적. 텍스쳐 특성

  • 박금순 (대구가톨릭대학교 가정관리학과) ;
  • 김수진 (대구가톨릭대학교 가정관리학과) ;
  • 박어진 (가톨릭상지대학 식품영양조리계열)
  • Published : 2001.12.01
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Abstract

For a period of 5 days, the quality of breads with Paecilomyces japonica powder were investigated using chemical, sensory, and mechanical evaluations at $25^{\circ}C$. The result of analysis of chemical properties revealed that the pH value of dough was increased as the amount of Paecilomyces japonica powder increased, but volume of dough and baking loss rate were decreased. Breads with 1% and 2% Paecilomyces japonica powder showed a good overall preference in sensory evaluation. As storing time passed. moisture content, lightness, and redness were decreased in all breads, but yellowness increased. Hardness and gumminess of texture analysis were increased as storing time passed, but springiness decreased. Springiness of the mechanical properties was negatively correlated with pH value of dough and volume of bread, while was positively correlated with volume of dough and baking loss rate. In the analysis of correlation between sensory and mechanical properties showed that hardness of mechanical properties had negative correlation with softness, moistness, and springiness. Cohesiveness of mechanical properties had positive correlation with acceptability.

Keywords

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