Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics and Storage Stability of Bread with Cabbage Powder

양배추가루 첨가 식빵의 제조조건 최적화 및 저장성 연구

  • Kim, Se-Hee (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Lee, Hee-Jeong (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Paik, Jae-Eun (Department of Food & Nutrition, Bucheon University) ;
  • Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
  • 김세희 (숙명여자대학교 생활과학대학 식품영양학전공) ;
  • 이희정 (숙명여자대학교 생활과학대학 식품영양학전공) ;
  • 백재은 (부천대학교 자연과학대학 식품영양과) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학전공)
  • Published : 2012.08.31
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Abstract

The purpose of this study was to determine the optimal mixing conditions, storage, and irradiation characteristics by two different amounts of cabbage powder and water in bread prepared with cabbage powder. A significant increase or decrease in dough pH (p<0.01), sweetness (p<0.05), water content (p<0.001), L-value (p<0.01), a-value (p<0.001), b-value (p<0.001), hardness (p<0.05), springiness, and chewiness (p<0.05) was observed. Sensory measurements showed a significant improvement in appearance, flavor, color, taste (p<0.05), texture, moisture (p<0.01), and overall quality (p<0.05). As a result, the optimum formulation obtained by numerical and graphical methods was 37.04 g cabbage powder and 385.3 g water. The optimized and control breads were irradiated and their DPPH radical scavenging activities and total plate counts were evaluated over 6 days. The result showed the antioxidant and antibiotic action of the bread with cabbage powder.

Keywords

References

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