The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Bread with Cuttlefish Ink Added

오징어 먹물을 첨가한 식빵의 품질 특성

  • Young-Mo Kim (Dept. of Eat Out Culinary and Start Up, Mokpo Science University) ;
  • Yu-Mi Choi (Dept. of Food and Nutrition, Mokpo Science University)
  • 김영모 (목포과학대학교 외식조리디저트창업과) ;
  • 최유미 (목포과학대학교 식품영양학과)
  • Received : 2023.08.24
  • Accepted : 2023.12.08
  • Published : 2023.12.31
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Abstract

The aim of this study was to determine the quality characteristics of bread with 2%, 4%, 6%, and 8% cuttlefish ink added. The pH of the dough decreased as the addition percentage increased, and the addition of 8% was the lowest. The pH of the bread and the fermentation expansion power of the dough decreased as the addition percentage increased. Moisture and ash content were positively correlated with the addition percentage, and the crude protein and crude ash content were negatively correlated. As the addition percentage increased, the color of the bread became darker, and the bread volume decreased. The inside and outside color of the bread also decreased as the addition percentage increased. The volume and specific volume of bread decreased as the addition percentage increased. The amino acid analysis indicated glutamic acid was the largest, free amino acid analysis pointed out aspartic acid the highest. The springiness, cohesiveness, gumminess, brittleness, and hardness of the bread were positively correlated with the addition percentage. Overall, it seems possible to develop bakery items using cuttlefish ink as a functional ingredient.

Keywords

References

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