DOI QR코드

DOI QR Code

Quality Characteristics of White Pan Bread with Cudrania tricuspidata Leaf Powder

꾸지뽕잎 분말을 첨가한 식빵의 품질 특성

  • Kim, Eunji (Dept. of Culinary Science and Food Service Management, Graduate School of Kyung Hee University) ;
  • Ju, Hyoung-Woog (Dept. of Hotel Culinary Arts and Bakery, Shinsung University)
  • 김은지 (경희대학교 일반대학원 조리외식경영학과) ;
  • 주형욱 (신성대학교 호텔조리제빵계열)
  • Received : 2016.09.01
  • Accepted : 2016.10.12
  • Published : 2016.10.31

Abstract

This study was conducted to investigate quality characteristics of white pan bread with Cudrania tricuspidata leaf powder having functional components. Mixograph, pH, TPA, volume, specific volume, moisture, CrumbScan, color value, sensory evaluation and shelf-life test were performed on the white pan bread with Cudrania tricuspidata leaf powder. The obtained results are as follows. Mixogram analysis results showed that the dough with Cudrania tricuspidata leaf powder was suitable for baking quality. The more Cudrania tricuspidata leaf powder was added in the dough, the higher dough pH was and the lower pH values after fermentation and of the final productwere. TPA analysis results showed that higher amounts of Cudrania tricuspidata leaf powder resulted in increased hardness, chewiness, and gumminess of the white pan bread. Volume and specific volume of white pan bread were decreased with increased amounts of Cudrania tricuspidata leaf powder. CrumbScan images showed that fineness of grain, crust thickness, and volume of the bread were significantly different depending on the amount of Cudrania tricuspidata leaf powder. While color value analysis showed that increasing the amount of Cudrania tricuspidata leaf powder resulted in low L and a values. The results of the acceptance test showed that CLP3 had better scores in the appearance and texture characteristics than the control, while taste and overall acceptance were higher in the CLP2 compared with the control. According to the results of the shelf-life test, the white pan bread with 1~2% of Cudrania tricuspidata leaf powder had a significantly lower hardness when compared with the control. It was judged that a lower amount of Cudrania tricuspidata leaf powder could help in maintaining the softness of bread crumbs. Moisture content in the white pan bread decreased with the increased amounts of Cudrania tricuspidata leaf powder, but there were no significant differences among specimens.

본 연구는 기능성 성분들이 함유하고 있는 꾸지뽕잎 분말 첨가에 따른 식빵의 품질 특성을 알아보고자 진행하였다. Mixograph, pH, TPA, 부피, 비용적, 수분, 영상분석, 색도, 기호도 검사, 보존성 검사를 통하여 꾸지뽕잎 분말을 첨가한 식빵을 분석하였다. Mixograph를 측정 결과, 꾸지뽕잎 분말을 첨가한 반죽은 제빵 적성에 적합하였다. 꾸지뽕잎 pH의 경우 분말의 첨가량이 많아질수록 pH는 높아졌으며, 1차 발효 후와 식빵의 pH는 첨가량이 많을수록 낮아졌다. TPA 분석결과, 꾸지뽕잎 분말 첨가량이 높아질수록 경도, 씹힘성, 검성은 높아졌으며, 탄력성, 응집성, 탄성은 유의적인 차이가 없었고, 꾸지뽕잎 식빵의 부피와 비용적은 감소하였다. 영상분석 결과 기공의 조밀도, 껍질의 두께, 크기는 첨가량이 많아질수록 유의적인 차이를 보여주었으며, 색도는 꾸지뽕잎 분말의 첨가량에 따라 L값은 어두워졌다. 기호도 검사 결과, 외관과 조직감은 CLP3가 대조구보다 좋았으며, 맛과 전체적인 기호도는 CLP2가 대조구보다 더 좋게 평가되었다. 보존성 측정 결과, 경도는 24, 48, 72시간 동안 모두 꾸지뽕잎 분말 1~2% 첨가한 시료가 대조구와 유의적인 차이를 보이며 경도가 낮았으며, 적은 양의 꾸지뽕잎 첨가가 식빵 속질의 부드러움을 유지하는데 좋은 것으로 사료되며, 수분함량이 낮아지긴 하였으나, 대조구와 유의적인 차이가 없었다.

Keywords

References

  1. AACC (1995). Approved Methods of the AACC 9th ed. Method 10-10A. American Association of Cereal Chemists St. Paul, Minnesota. USA.
  2. AACC (1995). Approved Methods of the AACC 9th ed. Method 54-40. American Association of Cereal Chemists St. Paul, Minnesota. USA.
  3. AACC (1995). Approved Methods of the AACC 9th ed. Method 72-10. American Association of Cereal Chemists St. Paul, Minnesota. USA.
  4. An HL, Lee KS, Park SJ (2008). Quality characteristics of white pan bread with Mesangi(Capsosiphon fulvecense). J East Asian Soc Dietary Life 18(4):563-568.
  5. Bae JS, Lee ES, Hong ST (2010). Quality characteristics of bread containing mulberry fruit powder. J Agricultural Science 37(2):249-254.
  6. Bennion EB, Bamford GST (1997). The Technology of Cake Making. 6th de, London: Blackie Academic & Professional, UK. 275-286.
  7. Cha JY, Kim HJ, Chung CH, Cho YS (1999). Antioxidative activities and contents of polyphenolic compound of Cudrania tricuspidata. J Korean Soc Food Sci Nutr 28(6):1310-1315.
  8. Choi SR, You DH, Kim JY, Park CB, Kim DH, Ryu J (2009). Antioxidant activity of methanol extracts from Cudrania tricuspidata Bureau according to harvesting parts and time. Korean J Medicinal Crop Sci 17(2):115-120.
  9. Das L, Raychaudhuri U, Chakraborty R (2012). Supplementation of common white bread by Coriander leaf powder. Food Sci Biotechnol 21(2): 425-433. https://doi.org/10.1007/s10068-012-0054-9
  10. Do GP, Lee HJ, Do JR, Kim HK (2011). Inhibition of adipogenesis in 3T3-L1 adipocytes with water and ethanol extracts of Cudrania tricuspidata leaves. Korean J Food Preserv 18(2):244-249. https://doi.org/10.11002/kjfp.2011.18.2.244
  11. Han GS, Hwang SY, Rho SJ (2013). Quality characteristics of white bread with arrowroot powder. J East Asian Soc Dietary Life 23(6):778-788.
  12. Ibrahim UK, Salleh RM, Maqsood-ul-Haque NS (2015). Bread towards functional food: An overview. International Journal of Food Engineering 1(1):39-43.
  13. Jang EY, Jin TY, Eun JB (2006). Properties of puffed mulberry-rice snack, Ppeongtuigi by pellet with mulberry leaf and brown rice flour. Korean J Food Sci Technol 38(6):756-761.
  14. Jeon KS, Lee NH, Park SI (2015). Quality characteristics of white pan bread with Chinese artichoke(Stachys sieboldii Miq) powder. Korean J of Culinary Research 21(4):1-15.
  15. Jeong CH, Cho HJ, Shim KH (2006). Quality characteristics of white bread added with chlorella powder. Korean J Food Preserv 13(4): 465-471.
  16. Jeong CH, Choi GN, Kim JH, Kwak JH, Jeong HR, Kim DO, Heo HJ (2010). Protective effects of aqueous extract from Cudrania tricuspidata on oxidative stress-induced neurotoxicity. Food Sci Biotechnol 19(4):1113-1117. https://doi.org/10.1007/s10068-010-0158-z
  17. Ju HW, An LH, Lee SK (2010). Quality characteristics of bread added with black garlic powder. Korean J of Culinary Research 16(4):260-273.
  18. Ju HW, Lee SK (2016). Quality characteristics of whith pan bread with haenaru rice flour. Culinary Science & Hospitality Research 22(2):46-56.
  19. Kang DG, Hur TY, Lee GM, Oh H, Kwon TO, Shon EJ, Lee HS (2002). Effect of Cudrania tricuspidata water extract on blood pressure and renal functions in no-depenent hypertension. Life Sci 70(22):2599-2609. https://doi.org/10.1016/S0024-3205(02)01547-3
  20. Kang MJ (2002). Quality characteristics of the bread added dandelion leaf powder. Korean J Food Preserv 9(2):221-227.
  21. Kang YK, Lee EA, Park HR (2012). Neuroprotective effect according to reactive oxygen species scavenging activity from extracts of Cudrania tricuspidata leaves. Korean J Food Cookery Sci 28(6):821-828. https://doi.org/10.9724/kfcs.2012.28.6.821
  22. Kim DH (2009). Physicochemical Properties of Mulberry Leaves and Qualitative Characteristics of Hwagwon added with Mulberry Leaves. Doctor degree, Sejong University, Seoul.
  23. Kim EJ, Kang JW, Kim JP, Ko JY, Lee KS (2015). Quality characteristics of white pan bread with Pu'er tea. Korean J of Culinary Research 21(2): 230-242.
  24. Kim EJ, Lee KS (2013). Quality charateristics of white pan bread with honey. Korean J of Culinary Research 19(4):147-160.
  25. Kim IH, Ko YJ, Choi ID, Kim YG, Jeong CH, Ryu CH, Shim KH (2013). Quality characteristics of domestic wheat white bread added with lotus leaf and loot powder. Journal of Agriculture & Life Science 48(6):365-373. https://doi.org/10.14397/jals.2014.48.6.365
  26. Kim YH, Cho NJ (2010). Effects of mulberry leaf powder on physicochemical properties of bread dough. Korean J Food Sci Technol 42(6):705-713.
  27. Kim YJ, Jeong JS, Kim EH, Son BG, Go GB (2016). Quality of white bread containing Aster yomena powder. J Korean Soc Food Sci Nutr 45(1):91-99. https://doi.org/10.3746/jkfn.2016.45.1.091
  28. Kim YS, Park JY, Lee JH (2014). Quality characteristics of bread dough added with immature Chalssalbori flour. Korean J Food Cook Sci 30(4):385-393. https://doi.org/10.9724/kfcs.2014.30.4.385
  29. Kondo Y (1957). Trace constituents of mulberry leaves. Nippon Sanshigaku Zasshi 26:349-352.
  30. Lee EJ, Ju HW, Lee KS (2012). Quality characteristics of pan bread added with Citrus mandarin Peel powder. Korean J of Culinary Research 18 (1):27-39.
  31. Lee JH, Kwak EJ, Kim JS, Lee YS (2007). Quality characteristics of sponge cake added with Mesangi(Capsosiphon fulvescens) powder. Korean J Food Cookery Sci 23(1):83-89.
  32. Lee JH, Son SM (2011). Effect of Cudrania tricuspidata leaf powder addition on the quality of sponge cakes. Food Engineering Progress 15(4): 376-381.
  33. Lee JS, Lee SE (2010). Analysis by GC of 1-deoxynojirimycin in leaves and teas of Cudrania tricuspidata Bureau. J of the Korean Oil Chemists' Soc 27(3):337-343.
  34. Lee KS (2012). Development of baking technology and analysis of domestic and international bakery market and trend. Food Science and Industry 45(4):16-20.
  35. Lei C, Liu CC, Pi EH, Hou AJ (2014). New isoprenylated xanthones from Cudrania tricusidata. Helvetica Chimica Acta 97:1683-1688. https://doi.org/10.1002/hlca.201400096
  36. Martin K (2005). Health benefit key to 2005 food trends. Modern Baking 19(1):78.
  37. Miller RA, Graf E, Hoseney RC (1994). Leavened dough pH determination by an improved method. J Food Sci 59(5):1086-1087. https://doi.org/10.1111/j.1365-2621.1994.tb08196.x
  38. Park BH, Back KY, Lee SI, Kim SD (2008). Quality and antioxidative characteristics of Cudrania tricuspidata leaves tea. Korean J Food Preserv 15(3):461-468.
  39. Park BH, Shin JW, Lee SI, Kim SD (2008). The effect of Cudrania tricupidata tea leaves on the blood glucose and serum lipids profiles of streptozotocin-induced hyperglycemic rats. J East Asian Soc Dietary Life 18(4):516-523.
  40. Park JH, Lee KW, Sung KS, Kim SS, Cho KD, Lee BH, Han CK (2012). Effect of diets with mulberry leaf and Cudrania tricuspidata leaf powder supplements on blood glucose-related biomarkers in streptozotocin-induced diabetic rats. J Korean Soc Food Sci Nutr 41(6):766-773. https://doi.org/10.3746/jkfn.2012.41.6.766
  41. Ram AK (2011) Production of Spray-dried Honey Powder and Its Application in Bread. MS Thesis, Louisiana State University and Agricultural and Mechanical College, Louisiana, 39-40, 61.
  42. Sengev AI, Abu JO, Gernah DI (2013). Effect of Moringa oleifera leaf powder supplementation on some quality characteristics of wheat bread. Food and Nutrition Sciences 4:270-275. https://doi.org/10.4236/fns.2013.43036
  43. Seo JS (2015). Effect of mulberry leaf(Morus alba Linne) powder addition on quality Yukwa. J East Asian Soc Dietary Life 25(4):643-650. https://doi.org/10.17495/easdl.2015.8.25.4.643
  44. Shim JU, Lim KT (2009). Inhibitory effect of glycoprotein isolated from Cudrania tricuspidata Bureau on expression of inflammation-related cytokine in bisphenol A-treated HMC-1 cells. Inflammation 32(4):211-217. https://doi.org/10.1007/s10753-009-9122-6
  45. Shin GM, Kim DY (2008). Quality characteristics of white pan bread by Angelica gigas Nakai powder. Korean J Food Preserv 15(4):497-504.
  46. Song EJ (2010). A Study on the Optimization of Rice Fresh Pasta Noodle with Addition of Mulberry Leaves Powder. MS Thesis, KyungHee University, Seoul.
  47. Walker AE, Walker CE (2001). Documentation and Users Instructions for Mixsmart Version 4.0. National Cereal Chemistry Equipment 2-12.

Cited by

  1. 홍삼정과 부산물을 첨가한 식빵의 품질 특성 vol.30, pp.5, 2016, https://doi.org/10.9799/ksfan.2017.30.5.1096
  2. Evaluation of Antioxidant Activity of Cudrania tricuspidata (CT) Leaves, Fruit Powder and CT Fruit in Pork Patties during Storage vol.40, pp.6, 2016, https://doi.org/10.5851/kosfa.2020.e56