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Quality Characteristics of Pan Bread by the Addition of Cranberry Powder  

An, Hye-Lyung (Dept. of Culinary Science and Food Service Management, Graduate School, Kyung Hee University)
Lee, Kwang-Suck (Dept. of Culinary Science and Arts, Kyung Hee University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.20, no.5, 2010 , pp. 697-705 More about this Journal
Abstract
This study was designed to investigate the effect of cranberry powder making pan bread. Cranberry powder at the level of 1 % (CP1), 3% (CP3), and 5% (CP5) was mixed with flour to make the breads. According to mixograph, the control, CP1 and CP3 except CP5 were found to bo proper between 3 and 5 min. in tenn of peak time (min). All samples for peak value were at the level of over 60% It meant that all samples were proper to make bread. By increasing the ratio of cranberry powder, pH, dough fermentation rate, volume and specific volume were decreased, and adhesiveness, springiness, cohesiveness and resilience except hardness were decreased in texture profile analysis. In crumbScan analysis, the addition of cranberry powder decreased the volume and increased crumb fineness of pan bread. In sensory evaluation, CP1 and CP3 showed good preference in aspect of flavor, taste, and overall acceptance.
Keywords
Cranberry powder; pan bread; mixograph; TPA; crumbScan; sensory evaluation;
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Times Cited By KSCI : 19  (Citation Analysis)
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