Browse > Article
http://dx.doi.org/10.17495/easdl.2017.10.27.5.529

Changes in the Quality Changes of Bread added with Acorn Flour during the Storage Periods  

Park, Ji-Young (Dep. of Food Service and Management, Graduate School of Sejong University)
Joo, Jung Im (Dep. of Food Service and Management, Graduate School of Sejong University)
Kim, Jeong-Mee (Dep. of Food Service and Management, Graduate School of Sejong University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.27, no.5, 2017 , pp. 529-539 More about this Journal
Abstract
The aim of this work was to make acorn bread containing natural antioxidants as healthy food. The amylographic characteristics, loaf volume, color, texture, and subjective preference of the acorn bread containing 5~25% of acorn flour were measured during storage at room temperature and in a freezer. The results were as follows: The loaf volume decreased with increasing the addition of acorn flour from 5% to 25%. The onset gelatinization temperature and the value at the peak point of the bread decreased according to the amount of acorn flour added. L-value decreased with the increase of acorn flour contents, but the a- and b- values increased. During the storage period at room temperature, the L, a, and b- value decreased, whereas in the freezer, the L-value decreased except for the bread containing 5~11% acorn flour. In sensory evaluation, color and taste achieved high scores at 18% addition, but low scores at 25% addition. The bitter aftertaste showed low scores according to the addition of acorn flour. The softness and chewiness decreased, but the overall acceptance increased according to the addition of acorn flour except for the bread added with 25% acorn flour. The textural measurements showed that the hardness, springiness, gumminess, and brittleness increased significantly during the storage periods. The cohesiveness, gumminess, and brittleness in room temperature storage decreased with the increase of acorn flour contents. In freezer storage, the addition of acorn flour resulted in the increase of hardness, springiness, gumminess, and brittleness during storage periods. On the other hands, the cohesiveness decreased with the addition of acorn flour. Moreover the addition of acorn flour increased significantly the hardness, gumminess, and brittleness during storage periods. As a result, the bread containing acorn flour showed reasonable textural properties during storage periods.
Keywords
Acorn flour; bread; textural properties; color value; storage period; freezer;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
연도 인용수 순위
1 Hyun JJ (2002) Study on the quality properties of the bread added yam powder. MS Thesis Myungji University, Seoul, pp 25-28.
2 Jeong HC, Yoo SS (2014a) Quality characteristics of pan bread added with color barley powder. Korean J Culi Res 20(4): 127-143.
3 Jeong HC, Yoo SS (2014b) Quality characteristics of sponge cake by blackbean powder of different ratios. J East Asian Soc Dietary Life 20(6): 749-760.
4 Jeong SY, Lee SY (2013) The characteristics of quality and anti-oxidation of brown rice Jeung-pyum dough containing different amounts of acorm four. Korean J Food Cook Sci 29(6): 749-760.   DOI
5 Jeong SY, Lee MK, Gwag JS, Lee SY (2016) Quality characteristics of frozen brown rice Jeung-pyun dough containing different amounts of acorn flour. Korean J Food Preserv 23(3): 445-452.   DOI
6 Jung MH (2002) Effects of Paecilomyces japonica and Cordyceps militaris powder on quality characteristics of bread. Korean J Soc Food Sci Nutr 31(5): 743-748.   DOI
7 Jung MJ, Heo SI, Wang MH (2007) Comparative studies for component analysis in acorn powders from Korea and China. Korean J Pharmacogn 38(1): 90-94.
8 Kim SH, Lee JM (2008) Optimization of hot-water extraction conditions for preparation of polyphenol and gallic acid from acorn. Korean J Food Preserv 15(1): 58-65.
9 Kim SH, Lee WK, Choi HS, Jo SM (2012) Quality characteristics of muffins with added acorn jelly powder and acorn ethanol extract powder. J Korean Soc Food Sci Nutr 41(3): 369-375.   DOI
10 Kim SK (2015) Antioxidant and anti-adipogenic activities of acorn shell extracts. MS Thesis Kyungnam University, Korea, pp 1-40.
11 Moon HR, Chung MJ, Park JW, Cho SM, Park YI (2012) Antiasthma effect through anti-inflammatory action of acorn (Quercus acutissima Carr.) in vitro and in vivo. J Food Biochem 37(1): 108-118.   DOI
12 Ryu HS (2010) Effects of water extract acorn on mouse immune cell activation in vivo. Korean J Food Nutr 23: 135-140.
13 SAS. 2000. User's Guide. Version 6.12. Statistical Analysis system. Inst. Inc. Gray, NC, USA.
14 Shimada T, Saitoh T (2003) Negative effects of acorns on the wood mouse. Apodemus Speciousus Popul Ecol 45: 7-17.
15 Kim SK, Kang JO, Kim CH, Eun JB (2010) Food Technology (new). HyangMun Co., Korea pp 65-68.
16 Kim TW (2002) A study on the re-life provision's utilization in the late Chosun Dynasty. MS Thesis Seoul-City National University, Korea, pp 32-41.
17 Kim WM, Lee YS (2011) Physicochemical characteristics of leaf bread added with waxy black rice flour by storage period. Korean J Culi Res 17(1): 248-258.
18 Yun Y, Kim YH, Eun JB (2006) Effects of milk protein and gums on the dough characteristics and stalling of bread made from frozen dough during storage. Korean J Food Sci Technol 38(10): 42-46.
19 Shim TH, Jin YS, Wang MH (2004) Studies for component analysis and antioxidative evaluation in acorn powders. Korean J Food Sci Technol 36(5): 800-803.
20 Song Y (2002) The effects of the ash content in flour on the rheological properties of frozen dough. MS Thesis Konkuk University, Seoul. pp 1-51.
21 Chang SW (2000) Dictionary of Bread and Cookies. B & C World, Korea, pp 1-10.
22 Lee SA (2011) Physiological and quality characteristics of Sujebi and bakery products(white pan bread, yellow layer cake) added acorn powder. Ph D Dissertation Sejong University, Korea, pp 83-128.
23 Kwon EA, Chang MJ, Kim SH (2003) Quality properties of bread containing laminaria powder. J Korean Soc Food Sci Nutr 32(3): 406-412.   DOI
24 Lee JM, Kim SH (2008) Antioxidant properties of acorn hotwater extract using response surface methodology. Korean J Food Preserv 15(1): 111-117.
25 Lee MY, Yoon SJ (2006) The quality properties of dotoridasik with added acorn powder. Korean J Food Cook Sci 22 (6): 849-854.
26 Lee SH, Kim DI, Park HJ, Lilehoj HS (2005) Effects of acorn supplementation on the level of acetylcholine and its related enzyme activities in the brain of dementia mouse model. J Korean Soc Food Sci Nutr 34(5): 738-742.   DOI
27 Liu Y, Liu G, Li Q, Liu Y, Hou L, Li GL (2012) Influence of pericarp, cotyledon and inhibitory substances on sharp teeth oak germination. PLos One 7(10): e47682.   DOI
28 Michaud MR, Denlinger DL (2006) Oleic acid is elevated in cell membranes during rapid cold-hardening and pupal diapause in the flesh fly, Sarcophaga crassipalpis. J Insect Physiol 52: 1073-1082.   DOI
29 Chin KB, Ban GH (2008) Evaluation of two levels and types of acorn powder on product quaility of low-fat sausage as a fat replacer. J Ani Sci Technol 50(2): 217-226.   DOI
30 Chang KS (2013) Acorn ameliorate induced in mice. MS Thesis Taeku Haneudae University, Korea, pp 1-40.
31 Cho AR, Kim NY (2013) Quality characteristics of sponge cake containing Baeknyuncho (Opunitia ficus-indica var saboten). J. East Asian Soc Dietary Life 23(1): 107-118.
32 Choi SN, Chung NY (2007) The quality characteristics of bread with added buckwheat powder. Korean J Food Cook Sci 21(5): 655-661.
33 Choi SY, Kim HY, Park BR, Yoo SM, Han HM (2013) Effect of acetylation on physicochemical properties of mungbean and acorn starches. Food Eng. Prog 17(4): 333-338.   DOI
34 Choi YS (2002) Preparation of bread supplemented with defatted soy flour and the effect of sodium stearoyl-2-lactylate on the physicochemical properties for dough and product qualities of bread. Ph D Dissertation Sejong University, Korea, pp 36-161.
35 Chung YD (2011) Study on the quality characteristics of the steamed bread containing acorn powder. MS Thesis Hanjung University, Korea, pp 15-20.
36 Kim SK, Kang JO, Kim Ch, Eun JB (2010) Food Technolgy (New). HyangMun Co., Korea, pp 65-68.
37 Hong YS, Lee YH, Yi HB (2010) Seasonal change of marco nutrients concentration in acorns of six oak species in Korea. Korean J Env Eco 24(3): 286-292.