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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of White Pan Bread Containing Brown Rice Fermented with Phellinus linteus

상황현미 분말이 첨가된 식빵의 품질 특성

  • Jung, In-Chang (Dept. of Food and Nutrition, Andong National University) ;
  • Sohn, Ho-Yong (Dept. of Food and Nutrition, Andong National University) ;
  • Bae, Jong-Ho (Dept. of Confectionery Decoration, Daegu Mirae College) ;
  • Kim, Ki-Ju (Division of Food and Nutrition and Cook, Taegu Science College)
  • 정인창 (안동대학교 식품영양학과) ;
  • 손호용 (안동대학교 식품영양학과) ;
  • 배종호 (대구미래대학 제과데코레이션과) ;
  • 김기주 (대구과학대학 식품영양조리게열)
  • Received : 2010.04.12
  • Accepted : 2010.06.20
  • Published : 2010.06.30
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Abstract

This study was carried out to investigate the quality characteristics of breads with added Phellinus linteus grown in brown rice (BRPL). For color values, with increasing added BRPL powder, "lightness" decreased in the crumb while "redness" and "yellowness" increased ($^{***}$ p<0.001). The highest scores in volume and specific volume were observed in white pan bread with 5% BRPL powder added. When 10%, 15%, and 20% BRPL powder were substituted for equal amounts of strong flour, the volume and specific volume ratios of white pan bread decreased ($^{***}$ p<0.001). In texture measurements for white pan breads, hardness decreased slightly with the addition of 5% BRPL powder, but significantly ($^{***}$ p<0.001) increased with addition of 10%, 15%, and 20% BRPL powder. The addition of the BRPL powder significantly increased the springiness, gumminess, and brittleness of the white pan bread. The highest sensory scores for color, flavor, taste, and overall acceptance were obtained from white pan bread with 5% BRPL powder added ($^{***}$ p<0.001). By the results of these experiments, we can conclude that the hightest quality of bread with added BRPL powder has no more than 10% added BRPL powder content.

Keywords

References

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