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http://dx.doi.org/10.17495/easdl.2015.4.25.2.333

Quality Characteristics of White Pan Bread added with Red Wine  

Lee, Seon-Ho (Dept. of Food Science and Technology, Yeungnam University)
Bae, Jong-Ho (Dept. of Confectionery Decoration, Daegu Mirae College)
Publication Information
Journal of the East Asian Society of Dietary Life / v.25, no.2, 2015 , pp. 333-339 More about this Journal
Abstract
This study was conducted to investigate the effect of baking on the physicochemical and sensory properties of white pan bread with red wine (RW). RW was substituted for water at four levels (0, 19, 38 and 63%). For bread crumb color, lightness decreased with increasing levels of RW, whereas redness and yellowness increased (p<0.05), in proportion to RW levels. Compared to control bread, specific volume of breads added with RW was decreased. The degree of dough raising power decreased significantly depending on the amounts of RW. The hardness of control bread was $87.35g/cm^2$ while the hardness of breads with RW ranged from 85.37 to $94.19g/cm^2$. Hardness, cohesiveness, springiness and gumminess of breads added with RW showed higher scores than the control group. In the sensory evaluation, the highest flavor and taste preference scores were observed in bread containing 38% RW, whereas the lowest score was observed in bread with 63% RW. Accordingly, the quality of bread can be improved by addition of 38% RW substituted for water.
Keywords
Red wine; white pan bread; sensory evaluation; functional substance;
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Times Cited By KSCI : 5  (Citation Analysis)
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