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

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of White Bread with Arrowroot Powder

칡 분말을 첨가한 식빵의 품질 특성

  • Han, Gyusang (Dept. of Global Korean Culinary Arts, Woosong University) ;
  • Hwang, Seong-Yun (Dept. of Food Biotechnology, Hankyong National University) ;
  • Rho, Sujung (Dept. of Hotel Culinary, Daekyeung, College)
  • 한규상 (우송대학교 글로벌한식조리학과) ;
  • 황성연 (국립한경대학교 식품생물공학과) ;
  • 노수정 (대경대학교 호텔조리과)
  • Received : 2013.10.25
  • Accepted : 2013.12.30
  • Published : 2013.12.31
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Abstract

The objective of this study was to investigate the effects and availability of arrowroot powder in making white bread. The characteristics of pasting, farinogram and alveogram of the dough containing arrowroot powder were analyzed. Further, the physicochemical properties of white bread were analyzed by different mixing ratios (0, 3, 5 and 7%) of arrowroot powder during storage periods. When 7% of arrowroot powder was added, the initial pasting temperature of the dough by using a RVA (rapid visco analyzer) was significantly increased. Peak viscosity, holding strength, break down, final viscosity and set back were decreased by increasing added arrowroot powder. With the increasing amounts of arrowroot powder, the values of farinogram and alveogram parameter for the dough showed a tendency to decrement. The texture profile analysis of the white bread revealed that hardness, springiness, cohesiveness and gumminess were increased by adding arrowroot powder and further, the storage time was longer. By increasing the amount of added arrowroot powder, the L value of the white bread was decreased, whereas the a, b value were increased. In the sensory evaluation, the white bread of the control and that of the added 3% arrowroot powder showed the highest preference in total score.

Keywords

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