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

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

DOI QR Code

The Effects on the Rheological Properties of the Bread Flour containing Doenjang and Chunggukjang

된장과 청국장 첨가가 강력분의 물성 변화에 미치는 영향

  • Kang, Kun-Og (Dept. of Nutrition and Culinary Science, Hankyong National University) ;
  • Hwang, Seong-Yun (Dept. of Food and Biotechnology & Institute of Food Industry and Biotechnology, Hankyong National University)
  • 강근옥 (국립한경대학교 영양조리과학과) ;
  • 황성연 (국립한경대학교 식품생물공학과/식품생물산업연구소)
  • Received : 2015.03.27
  • Accepted : 2015.04.23
  • Published : 2015.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

Effects of Doenjang and Chunggukjang on rheological properties of bread flour were investigated based on falling number, RVA, farinogram, colorimeter, rheofermentometer and SEM. The falling number of bread flour was highest among all samples, and mixed flours containing Chunggukjang showed lower falling number than Doenjang. RVA showed that initial pasting temperatures of the control mixed flour of Doenjang and Chunggukjang increased sequentially, whereas peak viscosities were reversed and final viscosities showed similar results. In the farinogram, consistencies and water absorptions decreased with increasing quantity of Doenjang and Chunggukjang. Developments, stabilities, time to breakdowns and farinogram quality numbers of the mixed flour containing Doenjang were higher than those of Chunggukjang and greater addition decreased values. In the rheofermentometer test, height of maximum dough development of mixed flours containing Chunggukjang were lower than that of flours containing Doenjang. Total volumes, retention volumes and retention coefficients of mixed flours containing Doenjang and Chunggukjang were lower compared to the control. For features, SEM showed that mixed flour containing Chunggukjang showed a faded boundary compared to flour containing Doenjang. All of results showed that the various activities of Chunggukjang were more potent than those of Doenjang.

Keywords

References

  1. AACC (2000a) American Association of Cereal Chemistry Approved Methods. 10th ed., Method 56-81B.
  2. AACC (2000b) American Association of Cereal Chemistry Approved Methods. 10th ed., Method 54-21.
  3. Bang BH, Kim KP, Kim MJ, Jeong EJ (2011) Quality characteristics of cookies added with Chungkukjang powder. Korean J Food & Nutr 24: 210-216. https://doi.org/10.9799/ksfan.2011.24.2.210
  4. Chang HG (2004) Quality characteristics of sponge cakes containing various levels of millet flour. Korean J Food Sci Technol 36: 952-958.
  5. Cho JS, Hwang SY (2011) Food Materials. Moonundang, Seoul. pp 86-89.
  6. Cho NJ, Lee SK, Kim SK, Joo HK (1998) Effect of wheat brew with Bifidobacterium bifidum on rheologyical properties of wheat flour dough. Korean J Food Sci Technol 30: 832-841.
  7. Choi BS, Nam YJ, Hwang SY, Kang KO (2008) Effects of Maesil extract on the quality characteristics of yellow layer cake(1)-Rheology characteristics of cake batter. J East Asian Soc Dietary Life 18: 539-546.
  8. Hwang SY (2010) Cereal Processing. Jin Ro Book Center, Seoul. pp 162-165.
  9. Hwang SY, Eom IT (1999) Effects of emulsifiers on the quality of steamed bread. Korean J Food Sci Technol 31: 977-983.
  10. Joo EY, Park CS (2011) Antioxidant and fibrinolytic activities of extracts from soybean and Chungkukjang (Fermented soybean paste). Korean J Food Preserv 18: 390-937. https://doi.org/10.11002/kjfp.2011.18.3.390
  11. Kim AR, Lee JJ, Chang HC, Lee MY (2010) Body-weight-loss and cholesterol lowering effects of Chunggukjang(a fermented soybean paste) given to rats fed a high-fat/high-cholesterol diet. Korean J Food Preserv 17: 688-697.
  12. Kim HJ, Kang WW, Moon KD (2001) Quality characteristics of bread added with Gastrodia elata Blume powder. Korean J Food Sci Technol 33: 437-443.
  13. Kim SY (2004) Rheology and quality characteristics of the wheat flour dough, frozen dough and bread prepared with amylase. Ph Dissertation KonKuk University, Seoul. pp 145-152.
  14. Ko YJ, Son YH, Kim EJ, Seol HG, Lee GR, Kim DH (2012) Quality properties of commercial Chunggkukjang in Korea. J Agriculture & Life Science 46: 1-11.
  15. Lee HJ, Park HO, Jang JS, Kim SS, Han CK, Oh JB, Do WY (2011a) Antioxidant activity and quality characteristics of American cookies prepared with Job's tears (Coix lachryma - jobi L.) Chungkukjang powder and wheat bran powder. Korean J Food & Nutr 24: 85-93. https://doi.org/10.9799/ksfan.2011.24.1.085
  16. Lee HJ, Park HO, Jang JS, Kim SS, Han CK, Han JH, Oh JB (2011b) Antioxidant activity and properties characteristics of pound cakes prepare using Job's tears (Coix lachrymajobi L.) Chungkukjang powder and wheat bran powder. Korean J Food & Nutr 24: 350-361 https://doi.org/10.9799/ksfan.2011.24.3.350
  17. Lee JJ, Kim AR, Lee H, Kim CH, Chang HC, Lee MY (2011) Effects of soybean, Cheonggukjang on serum cholesterol level and weight reduction in rats fed a high-fat/high cholesterol diet. Korean J Food Preserv 18: 226-233. https://doi.org/10.11002/kjfp.2011.18.2.226
  18. Lee YL, Kim SH, Choung NH, Yim NH (1992) A study on the production of viscose substance during Chungkookjang fermentation. J Korean Agri Chem Soc 35: 202-209.
  19. Park BJ (2005) Studies on the quality characteristics of the wheat flour dough, frozen dough and bread prepared with various ${\alpha}$-amylase and emulsifiers. Ph Dissertation Kyung Hee University, Seoul. pp 129-175.
  20. Park BJ, Hwang SY, Park CS (2005) Effect of amylase and emulsifier on the characteristics of the bread dough. Korean J Food Sci Technol 37: 763-767.
  21. Park KS, Jang JO, Yoon HK, Kim HR (2010) The quality characteristics of Sulgidduk added with Cheongkukjang powder. Korean J Culinary Research 16: 250-258.
  22. Pyler EJ (1982) Baking Science and Technology. Vol 1. Siebel Publishing, Chicago. p 141.
  23. Song YH, Joo NM (2009) The characteristics and optimization of brown rice cookies prepared using Chungkukjang. Korean Food Culture 24: 321-330.
  24. Song YK, Hwang SY, Qu lj, Kang KO (2012) Quality characteristics of the steamed cake containing rice flour. J East Asian Soc Dietary Life 22: 802-811.
  25. Song YS, Hwang SY (2007) A study on the characteristics of yellow layer cake made with bamboo leaf powder. Korean J Food & Nutr 20: 164-172.
  26. Yoo JS (2011) Pretreatment of soybean and development of fermentation conditions of Chungkukjang for high contents isoflavone production. Food Engineering Progress 13: 355-361.
  27. Yook HS, Kim YH, Ahn HJ, Kim DH, Kim JO, Byun MW (2000) Rheological properties of wheat flour dough and qualities of bread prepared with dietary fiber purified from Ascidian(Halocynthia roretzi) tunic. Korean J Food Sci Technol 32: 387-395.

Cited by

  1. Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents vol.28, pp.2, 2021, https://doi.org/10.11002/kjfp.2021.28.2.169