The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of White Bread Mixed with Blanched Seomcho (Spinacia oleracea L.) Powder

Blanched 섬초(시금치) 분말을 첨가한 식빵의 품질 특성

  • Kim, Young-Mo (Dept. of Food and Nutrition, Gwangju Health University)
  • 김영모 (광주보건대학교 식품영양과)
  • Received : 2018.11.06
  • Accepted : 2018.12.04
  • Published : 2018.12.31
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Abstract

This research is about the quality characteristics of white bread mixed with varying ratios of Seomcho powder, such as 1%, 3%, 5%, and 7% (Spinacia oleracea L.). The pH level of dough decreased as more Seomcho powder (Spinacia oleracea L.) was added, and 7% addition recorded the lowest pH. The fermentation power of dough expansion decreased as the additional ratio increased in both the first and second proofing, and it was negatively correlated to the fermentation time factor. The moisture content of bread decreased as the addition ratio increased. The bread volume became smaller as the addition ratio increased, but it correlated negatively with its specific volume. The color of the crumb, the lightness and redness decreased in comparison to the control, but the yellowness increased. The total amino acid contents increased as the addition ratio increased, and glutamic acid was positively correlated to the additional ratio. The total free amino acids increased as the additional ratio increased, but cysteine levels were high at 5% and 7% additional ratio. The textural characteristics of the bread, springiness and cohesiveness were lower than the control, but gumminess, brittleness, and hardness were higher than the control. The adhesiveness was realized at 7% additional ratio.

Keywords

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Fig. 1. Photographs of white bread with different blanched Seomcho (Spinacia oleracea L.) powder concentrations.

Table 1. Formula of white bread with different Seomcho (Spinacia oleracea L.) powder addition amounts

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Table 2. HPLC condition for the analysis of amino acids

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Table 3. pH and total titratable acidity (TTA) of dough with blanched Seomcho (Spinacia oleracea L.) powder concentrations

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Table 4. Fermentation power of dough expansion of white bread with blanched Seomcho (Spinacia oleracea L.) powder concentrations

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Table 5. Moisture contents and water activity of white bread with blanched Seomcho (Spinacia oleracea L.) powder concentrations

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Table 6. Specific volume and baking loss of white bread with blanched Seomcho (Spinacia oleracea L.) powder concentrations

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Table 7. Hunter’s color value of white bread with different blanched Seomcho (Spinacia oleracea L.) powder concentrations

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Table 8. The total amino acids content of white bread with different blanched Seomcho (Spinacia oleracea L.) powder concentrations

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Table 8. Continued

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Table 9. The free amino acids content of white bread with different blanched Seomcho (Spinacia oleracea L.) powder concentrations

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Table 10. Textural characteristics of white bread with different blanched Seomcho (Spinacia oleracea L.) powder concentrations

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