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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Study on the Rheology Characteristics of Flour Containing Garlic Powder

마늘 분말을 첨가한 소맥분의 리올로지 특성에 관한 연구

  • Chung, Yoon-Kyung (Dept. of Food Nutrition & Culinary Science, Hankyong National University) ;
  • Lee, Hyun-Ja (Dept. of Food Nutrition & Culinary Science, Hankyong National University) ;
  • Lee, Hyun-Joo (Dept. of Food Nutrition & Culinary Science, Hankyong National University)
  • 정윤경 (국립한경대학교 영양조리과학과) ;
  • 이현자 (국립한경대학교 영양조리과학과) ;
  • 이현주 (국립한경대학교 영양조리과학과)
  • Published : 2009.12.31
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Abstract

This study was conducted to investigate the effects of garlic powder on medium and cake flours using falling number and RVA tests, as well as alveograms and farinograms. The garlic powder was added to the medium and cake flour bases at 2 and 4%, respectively. Falling numbers increased with the addition of garlic powder. The peak viscosity of the medium flour containing 2% garlic powder was highest while that made with 4% garlic powder showed a decrease in peak viscosity. The addition of garlic powder increased the set-back value, thus the garlic powder did not have an anti-retrogradation effect. The alveographic P values of the treatment were lower than that of the control, but the L value was not significantly different. On the farinogram, water absorption was decreased in the flours containing garlic powder and development time was increased. In conclusion, the addition of 2% garlic powder is recommended to improve the volume and stability of cake.

Keywords

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