Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Pan Bread with Nurungji Powder

누룽지 분말을 첨가한 식빵의 품질 특성

  • Choi, Ik-Jun (Dept. of Culinary and Food Service Management, Sejong University) ;
  • Kim, Do-Yeon (Dept. of Culinary and Food Service Management, Sejong University) ;
  • Chung, Chang-Ho (Dept. of Culinary and Food Service Management, Sejong University)
  • 최익준 (세종대학교 조리외식경영학과) ;
  • 김도연 (세종대학교 조리외식경영학과) ;
  • 정장호 (세종대학교 조리외식경영학과)
  • Received : 2017.09.18
  • Accepted : 2017.10.20
  • Published : 2017.10.30
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Abstract

This study was to investigate the quality characteristics of white pan bread with added Nurungji, scorched rice. Nurungji powder at the level of 5% (N5), 10% (N10), 15% (N15), 20% (N20) was mixed with flour to make the bread. The overall effects of nurungji powder in pan bread were examined by investigating fermentation rates, volume change, farinograph and TPA analysis, color and preference evaluation. A control showed the highest fermentation rate by 60 min, but there was no significant difference between all samples. Farinograph analysis showed that the water absorption rate was the lowest in control and increased with the addition of nurungji powder. In contrast, in dough development time, control was the shortest and the N20 was the longest. Dough stability showed the best with control, N20 showed the lowest value, and Dough weakness increased significantly as the amount of rice powder was increased. According to TPA analysis it had shown significant differences in hardness and chewiness in the bread with Nurungi. Volume and specific volume tended to decrease as the amount of rice powder added increased. Sensory evaluation showed that the texture of bread had the highest with control, and the overall preference such as color, taste, and flavor showed the best with N15.

Keywords

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