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

  • 제15권3호
  • /
  • Pages.334-339
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  • 2005
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  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

김치 분말을 첨가한 식빵의 반죽 특성

Effects of Kimchi Powder on the Quality of White Bread Dough

  • 기미라 (순천대학교 식품영양학과) ;
  • 김래영 (창원대학교 식품영양학과) ;
  • 전순실 (순천대학교 식품영양학과)
  • Ki Mi-Ra (Dept. of Food Nutrition, Sunchon National University) ;
  • Kim Rae-Young (Dept. of Food Nutrition, Changwon National University) ;
  • Chun Soon-Sil (Dept. of Food Nutrition, Sunchon National University)
  • 발행 : 2005.06.01
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초록

This study was conducted to test the white bread dough with substitution of 1, 2, 3, 4 and $5\%$ kimchi powder on farinograph, extensograph, amylograph, and pH to find the dough development time, stability, extensibility, resistance to extension, temperature at gelatinization, and temperature at maximum viscosity. Dough with kimchi powder showed less moisture absorption than control. Upon increasing amount of kimchi powder, pH was decreased and dough development time was increased Extensibility of dough showed negative correlation with amount of kimchi powder added Gelatinization temperature increased but maximum viscosity temperature decreased as the amount of kimchi powder increased Overall, the samples with substitution of kimchi powder showed better extensibility than the control sample at the first fermentation.

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