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 Bread added with Gochujang

고추장을 첨가한 식빵의 품질 특성

  • Kim, Do-Yeon (Dept. of Culinary & Food Service Management, Sejong University) ;
  • Yoo, Seung-Seok (Dept. of Culinary & Food Service Management, Sejong University)
  • 김도연 (세종대학교 조리외식경영학과) ;
  • 유승석 (세종대학교 조리외식경영학과)
  • Received : 2015.06.16
  • Accepted : 2015.08.14
  • Published : 2016.04.30
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Abstract

This study was conducted to investigate the quality characteristics of bread added with four different amounts (0% 3%, 6%, 9%, 12%) of gochujang. The pH, total soluble solid and moisture content of bread added with gochujang were $4.88{\pm}0.05$, $62.00{\pm}0.81%$ and $42.88{\pm}007$, respectively. For amino nitrogen content $224.00{\pm}0.00%$, chromaticity had a L value of $24.46{\pm}0.06$, a value of $10.18{\pm}0.13$, and b value of $7.44{\pm}0.10$. The pH of bread decreased with increasing gochujang content in bread. Total soluble solids of dough increased with increasing gochujang in bread (p<0.001). For fermentation 3% expansion was the highest, and bread volume and specific volume increased with increasing gochujang in bread. For baking loss, 12% was the highest. L values of bread decreased for both crust and crumb with increasing gochujang content in bread, and b values tended to decrease for both. Moisture contents increased with increasing gochujang content (p<0.001). For hardness, cohesiveness, springiness, and gumminess, chewiness of 12% gochujang added to bread showed the lowest value. Evaluation of sensory characteristics of 3% gochujang added to bread was the best. In conclusion, these results confirm that bread with gochujang has good effects on fermentation and preference.

Keywords

References

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