Quality Characteristics of White Bread Added with Beer

맥주를 첨가한 식빵의 품질 특성

  • Seo, Sang-Wook (Dept. of Culinary Science and Food Service Management, Graduate School of Tourism, Kyung Hee University) ;
  • Lee, Kwang-Suck (Dept. of Culinary Science and Arts, Kyung Hee University) ;
  • An, Hye-Lyung (Dept. of Culinary Science and Food Service Management, Graduate School, Kyung Hee University)
  • 서상욱 (경희대학교 관광대학원 조리외식경영학과) ;
  • 이광석 (경희대학교 조리과학과) ;
  • 안혜령 (경희대학교 대학원 조리외식경영학과)
  • Received : 2010.07.22
  • Accepted : 2010.09.05
  • Published : 2010.12.31

Abstract

The overall effects of three different beers on white bread were examined in terms of mixograph, pH, fermentation rate, TPA, crumbScan, colorimeter, sensory evaluation, and the hardness of bread through different storage times (0, 1, 2, 3 days), and texture as measured by texture analyzer. According to mixograph, the control (CON), black beer stout (BOB) and Asahi beer (AOB) but not max beer (MOB) were found to be proper between 3 and 5 minutes of peak time. All samples for peak value were at the level of over 60%. AOB showed the highest specific volume, and was the lowest in hardness (i.e. highest in softness) by TPA and storage days. In sensory evaluation, the difference test showed that AOB had the best volume, springiness, moistness, and softness. Moreover, in an overall preference test AOB scored the highest points in texture, flavor, taste, and overall acceptance.

Keywords

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