Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effect of Astragalus membranaceus Powder on Yeast Bread Baking Quality

황기가루를 첨가한 식빵의 품질 특성

  • Min, Sung-Hee (Department of Oriental Medical Food and Nutrition, Semyung University) ;
  • Lee, Bo-Ram (Department of Oriental Medical Food and Nutrition, Semyung University)
  • 민성희 (세명대학교 한방식품영양학부) ;
  • 이보람 (세명대학교 한방식품영양학부)
  • Published : 2008.04.30
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Abstract

In this study, Astragalus membranaceus powder was added (3, 6, 9%) during yeast bread preparation and its effect on product quality was examined. The results showed that the dough pH increased as the Astragalus membranaceus powder content increased. However, dough volume during fermentation did not differ significantly among the samples. Bread volume decreased (p<0.001) with an increasing amount of Astragalus membranaceus powder. Also, as the Astragalus membranaceus powder content increased, the Hunter’s color ‘L’ value of the crust decreased and the ‘a’ value increased, and for the crumb, the ‘L’ value decreased and the ‘a’ value increased. Textural property analysis indicated that hardness increased with an increasing amount of Astragalus membranaceus powder. However, up to the 6% level, there were no sensory attribute differences among the samples.

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References

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