동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제18권5호
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- Pages.781-788
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
동충하초 분말과 식빵의 품질변화
Quality of White Pan Breads of Cordyceps Powder
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Juong, Hyun-Sook
(Dept. of Food and Cooking Science, Sunchon National University) ;
- Park, Dong-Guy (Dept. of Food and Cooking Science, Sunchon National University) ;
- Shin, Gil-Man (Dept. of Food and Cooking Science, Sunchon National University)
- 발행 : 2008.10.31
초록
This study was conducted to investigate the quality of white pan breads as affected by various concentration of Cordyceps powder. Breads were prepared by addition of 0, 1, 2 and 3% of Cordyceps to flour of basic formulation. The moisture content of white pan breads decreased with increasing Cordyceps powder concentration. The pH of white pan breads also decreased with increasing Cordyceps powder concentration. In color values, with increase of Cordyceps powder concentration, L value decreased and a value increased in the crumb. The weights of breads cooled decreased with increasing Cordyceps powder concentration. The volume and height of dough decreased with increasing Cordyceps powder concentration. However, the specific volume and yield of dough were not significantly different among groups. The baking loss rate was higher in the breads with Cordyceps powder than in the control. In the texture characteristics, hardness and chewiness of breads significantly increased with increasing Cordyceps powder concentration and adhesiveness increased. In the sensory evaluation, when compared to the control, the breads added to 1% of Cordyceps powder was superior to in color and flavor, while was similar to texture and taste.