The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of Sucrose and Jochung on Textural Properties of Dough and Quality Characteristics of White Pan Bread

설탕과 조청의 첨가량에 따른 반죽의 물성과 식빵의 품질 특성

  • Kim, Young-Ho (Dept. of Baking Science & Technology, Hyejeon College)
  • Received : 2018.10.10
  • Accepted : 2019.01.30
  • Published : 2019.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing jochung. In the farinogram test, the addition of jochung changed water absorption, development time and mixing tolerance index for making bread As the amount of jochung increased, the water absorption, mixing tolerance index decreased and the development time increased. In the extensograph test, the degree of extension decreased with increasing of jochung content whereas degree of resistance was enhanced with addition of jochung. After fermentation treatment, the volume of the dough with 20% sucrose were less than that of the dough containing 20% of jochung. The dough with 5% jochung showed the lowest dough raising power compared to the other doughs. The bread consisting of 15% jochung showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding jochung instead of sucrose for making bread.

Keywords

HGSPB1_2019_v32n2_79_f0001.png 이미지

Fig. 1. Dough raising power of the dough added with jochung and sucrose.

HGSPB1_2019_v32n2_79_f0002.png 이미지

Fig. 2. Appearances of white pan bread added with jochung and sucrose.

Table 1. Formula of white pan bread added with fructooligosaccharide and sucrose by straight dough method

HGSPB1_2019_v32n2_79_t0001.png 이미지

Table 2. Operation condition of texture analyzer for white pan bread with sucrose and jochung

HGSPB1_2019_v32n2_79_t0002.png 이미지

Table 3. Farinogram characteristics of dough added with various levels of jochung and sucrose

HGSPB1_2019_v32n2_79_t0003.png 이미지

Table 4. Extensogram characteristics of dough added with various levels of jochung and sucrose after 45, 90 and 135 min rest time

HGSPB1_2019_v32n2_79_t0004.png 이미지

Table 5. Color values of bread crumb and crust added with various levels of jochung and sucrose

HGSPB1_2019_v32n2_79_t0005.png 이미지

Table 6. Qualities of bread added with various levels of jochung and sucrose

HGSPB1_2019_v32n2_79_t0006.png 이미지

Table 7. Texture characteristics of the bread added with various levels of jochung and sucrose

HGSPB1_2019_v32n2_79_t0007.png 이미지

References

  1. AACC. 1985a. The American Association of Cereal Chemists, Approved Method. The Association st. Paul, Minn. sec 54-21
  2. AACC. 1985b. The American Association of Cereal Chemists, Approved Method. The Association st. Paul, Minn. sec 54-10
  3. Bae SM, Park KJ, Shin DJ, Hwang YI, Lee SC. 2001. Preparation and characterization of Jochung with sweet persimmons. Korean Soc Appl Biol Chem 44:88-91
  4. Chabot JF. 1979. Preparation of food science sample for SEM. Scanning Electron Microsc 3:279-286
  5. Cho CS, Chang JW, Hong SY, Kim TH, Kim KJ, Han KS, Baek SE, Lee CJ. 1999. Hankook Umsic Daegawn. 2nd ed. p.112. Hollym Press
  6. Choi YH, Baek JE, Park SY, Choi HS, Song J. 2014. Characteristics and yield of jochung processed by different preparation methods. Korean J Food Nutr 27:414-420 https://doi.org/10.9799/ksfan.2014.27.3.414
  7. Hoseney RC. 1986. Principles of Cereal Science and Technology. pp.94-95. The American Association of Cereal Chemists
  8. Jung SC. 2010. Dining Table have a Way. pp.136-149. Moseag Publishers Ltd
  9. Kim HS, Kang YJ. 1994. Optimal conditions of saccharification for a traditional malt syrup in Cheju. Korean J Food Sci Technol 26:659-664
  10. Kim SK, Cho NJ, Kim YH. 2002. Baking Science for Breadmaking. p.97. B&C World
  11. Kim YH, 2016. Effect of fructose on the quality of the bread added with sugar alcohol. Korean J Food Nutr 29:889-898 https://doi.org/10.9799/ksfan.2016.29.6.889
  12. Kim YH. Park JY. 2017. Effects of fructooligosaccharide on textural properties of dough and quality characteristics of white pan bread. Korean J Food Nutr 30:1310-1318 https://doi.org/10.9799/KSFAN.2017.30.6.1310
  13. Kim YJ. Lee JH. Chung KC. Lee SK. 2014. Effect of trehalose on rheological properties of bread flour dough. Korean J Food Sci Technol 46:341-346 https://doi.org/10.9721/KJFST.2014.46.3.341
  14. Labensky SR, Priscilla AM, Damme EV, Tenbergen K. 2005. On Baking: A Textbook of Baking and Pastry Fundamentals. pp.50-52. Pearson-Prentice Hall
  15. Lee HJ. 1991. Korean National Culture Encyclopedia. 15th ed. pp.462-464. Woongjn Press
  16. Lee JE, Choi YH, Cho MG, Park SY, Kim EM. 2012. Characteristics of jochung by wet-milled rice flour and steamed rice. Korean J Food Nutr 25:637-643 https://doi.org/10.9799/ksfan.2012.25.3.637
  17. Lee JH, Kwon KI, Bae JH. 2005. Physicochemical properties of bread dough added with jujube extracts. Korean J Food Sci Technol 37:590-596
  18. Lee KH. 1999. The method of jochong preparation with fruits. Korean Patent 1999-0062-369
  19. Mogoffin CD, Hoseney RC. 1974. A review of fermentation. Baker's Digest 48:22-29
  20. Park JS, Na HS. 2005. Quality characteristics of jochung containing various level of Letinus edodes powder. Korean J Food Sci Technol 37:768-775
  21. Pyler EJ. 1979. Physical and chemistry test methods. In Baking Science and Techology. vol.II. pp.891-895. Sosland Publishing Co
  22. Salvador A, Sanz T, Fiszman SM. 2006. Dynamic rheological characteristics of wheat flour-water doughs. Effect of adding NaCl, sucrose and yeast. Food Hydrocoll 20:780-786 https://doi.org/10.1016/j.foodhyd.2005.07.009
  23. Shon JH, Jeung JI, Jung DS, Lee HY, Eun JB. 2009. Quality attributes of bread made of frozen dough added with milk protein-polysaccharide mixtures. Korean J Food Sci Technol 41:265-271
  24. Tomomatsu H. 1994. Healthy effects of oligosaccharides. Food Tech 48:61-65
  25. Tong Q, Zhang X, Wu F, Tong J, Zhang P, Zhang J. 2010. Effect of honey powder on dough rheology and bread quality. Food Res Int 43:2284-2288 https://doi.org/10.1016/j.foodres.2010.08.002
  26. Yang HJ, Ryu GH. 2010. Preparation and characterization of jochung, a grain syrup, with apple. J Korean Soc Food Sci Nutr 39:132-137 https://doi.org/10.3746/jkfn.2010.39.1.132
  27. Yang HJ, Son JH, Lee YS, Ryu GH. 2009. Quality characteristics of jochung by analyzing traditional manufacturing process. Food Eng Prog 13:235-242