Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Acorn Bread added with Milk

도토리 우유식빵의 품질 특성

  • Kim, Jeong-Mee (Department of Food Service and Management, Graduate School of Sejong University) ;
  • Joo, Jung-Im (Department of Food Service and Management, Graduate School of Sejong University)
  • 김정미 (세종대학교대학원 조리외식경영학과) ;
  • 주정임 (세종대학교대학원 조리외식경영학과)
  • Received : 2019.04.29
  • Accepted : 2019.05.24
  • Published : 2019.06.30
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Abstract

The aim of this study was to optimize the best recipe to make acorn bread containing milk as a functional food. The color value, textural, and sensory properties of the acorn bread added with 10~40% ratio of milk were measured to develop the best recipe. As a result, the L-value of color increased with the amount of milk added, but the a- and b-values decreased. As the textural measurement, the hardness increased with increasing milk added. Cohesiveness and springiness decreased, but the gumminess and brittleness increased with the addition of 20% milk, and decreased with further addition. The sensory evaluation revealed color, taste, and overall acceptances to have high scores at 20% addition of milk. Softness and chewiness were good at 10% addition. During the storage periods at room temperature, the L- and b-values increased with the addition of milk, whereas a-value decreased. In freezer storage, the L-value increased with milk content added, but the a- and b-values decreased during the storage periods. The textural properties increased during the storage at room temperature. The addition of milk decreased the cohesiveness and springiness, but the gumminess and brittleness increased significantly after one day storage. In freezer storage, all textural properties increased significantly during the storage periods, but the hardness decreased after two days storage. With the increasing amount of milk added increased the cohesiveness, springiness, and the gumminess except for four days, but decreased hardness and brittleness after two days storage. Therefore the addition of milk in acorn bread improved the textural properties significantly.

Keywords

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The preparation of acorn milk-bread by the straight dough method.

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Transverse view of acorn milk bread prepared with various levels of milk

Formula for acorn bread added with milk

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Weight, volume and specific volume of acorn breads added milk

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Hunter's color value of acorn breads added with milk

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Textural characteristics of acorn breads added with milk

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Subjective evaluation of acorn bread added with milk

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Hunter' color values of acorn breads added with milk during storage periods at room temperature

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Hunter' color values of acorn breads added with milk during storage periods in a freezer

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Textural characteristics of acorn breads added with milk during storage periods at room temperature

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Textural characteristics of acorn milk breads during storage in a freezer

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