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

  • 제15권3호
  • /
  • Pages.340-345
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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 분말첨가 식빵의 품질 특성

Quality Characteristics of White Pan Bread with Kimchi Powder

  • Kim Rae-Young (Dept. of Food Nutrition, Changwon National University) ;
  • Ki Mi-Ra (Dept. of Food Nutrition, Sunchon National University) ;
  • Kim Mun-Yong (Institute of Food Science, Dept. of Cereal & Confectionary Technology, Hannover University) ;
  • Lee Goon-Ja (Tongmyong College, Department of Hotel Cuisine) ;
  • Choi Hyeon-Mee (Tongmyong College, Department of Hotel Cuisine) ;
  • Chun Soon-Sil (Dept. of Food Nutrition, Sunchon National University)
  • 발행 : 2005.06.01
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초록

White bread with 1, 2, 3, 4 and $5\%$ Kimchi powder added and control samples were tested for moisture content, volume, height, color, free amino acid content, texture, and sensory characteristics. Moisture content was about $40.46\~41.35\%$ and increased according to the addition of Kimchi powder. Volume and height were increased with increasing Kimchi powder content For the crust and crumb color, lightness was decreased, but yellowness and redness were increased as Kimchi powder content increased For free amino acid content, glutamic acid, alanine, serine and leucine were detected in the white bread, and samples with higher content of kimchi powder showed higher amount of total free amino acid content From the sensory analysis, one with $3\%$ kimchi powder got the highest score for flavor, texture, color, moistness and overall acceptability.

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