Browse > Article

The Effects of Dough with Added Silkpeptide Powder on the Physicochemical Characteristics of Bread during Breadmaking  

Yoon, Seong-Jun (Dept. of Hotel Baking Technology, Hyejeon College)
Kim, Young-Ho (Dept. of Hotel Baking Technology, Hyejeon College)
Publication Information
The Korean Journal of Food And Nutrition / v.20, no.3, 2007 , pp. 265-275 More about this Journal
Abstract
The aim of this study was to investigate the effects of dough with added silkpeptide powder on the physicochemical characteristics of bread during breadmaking, where the physicochemical properties of the bread dough containing silkpeptide were investigated. The protein content of the silkpeptide was 90.83%. In the amino acid analysis of the silkpeptide flour, glycine content was highest at 18,760.04 mg%. Alanine, serine, and tyrosine were much higher in the silkpeptide flour than in wheat flour. In the amino acid analysis of the wheat flour, glutamic acid was determined to be 4,046.16 mg%, which was the highest content, followed by aspartic acid, glycine, leucine, and tryrosine respectively. The pH of the control dough sample was 5.94 and in the dough with added silkpeptide powder it was 5.94~5.96 after mixing. The pH of the test dough, in which 0.2% lactic acid was added, was lower than the control at 5.88. There was no difference in pH between the control and the other samples after fermentation for 30 minutes. The pH of the control was 5.68 and that of the dough with 1.0% silkpeptide was 5.73 after fermentation for 60 minutes. The sucrose content of both the control sample and the sample with added silkpeptide was 3,080 mg% after mixing, while that of the control sample was 550 mg% and that with silkpeptide was 780 mg% after prooping. Sucrose content tented to decrease greatly as it was consumed during the fermentation process and the dough with added silkpeptide had a slower sucrose consumption speed than the control dough.
Keywords
silkpeptide; sucrose; pH; wheat flour; dough; breadmaking;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Takano, R, Chen, K and Hirabayashi, K. Production of soluble fibroin powder by hydrolysis with hydrochloric acid and physical properties. Japan J. Sericulture Sci. 60: 358-362. 1991
2 Luo, J, Chen, K, Xu, Q and Hirabayashi, K. Study on foodization of fibroin and its functionality. The second international silk conference. The collection of papers. Beijing. 1:73-87. 1993
3 Navicks, LL. Com flour addition to wheat flour doughs effect on rheological properties. Cereal Chem. 64:5-9. 1987
4 Mamett, LF, Tenney, RJ and Barry, VD. Methods of producing soy-fortified breads. Cereal Sci. Today, 18:38-50. 1973
5 Kim, YS, Ha, TY, Lee, SH and Lee, HY. Effect of rice bran dietary fiber on flour rheology abd quality of wet noodles. Kor. J. Food Sci. Technol. 29:90-95. 1997   과학기술학회마을
6 Kang, KC, Baek, SB and Rhee, KS. Effect of the addition of dietary fiber on staling of cakes. Kor. J. Food Sci. Technol. 22: 19-25. 1995
7 Belitz, MD and Grosh, W. Baked products. In Food Chemistry. Translated from the 2nd German edition by Hadziyev, D., Springer, Verlag, Berlin, Heidelberg, New York, London, Paris, Tokyo, pp.513-533. 1986
8 Finny, KF. An optimized straight dough bread making method after 44 years. Cereal Chem. 61:20-26. 1984
9 Bidlingmeyer, BA, Cohen, SA, Taruin, TL and Frost, BA. New rapid high sensitivity analysis of amino acid in food type samples. J. Assoc. Off Anal. Chem. 70:241-253. 1987
10 Grains & Oilseeds Handling, Marketing, Processing. Canadian International Grains Institute, Canada, pp.534-536. 1982
11 Kwon, HR and Ahn, MS. Study on rheological and general baking properties of breads and their rusks prepared of various flour. Kor. J. Food Sci. 11:479-486. 1995
12 Bertram, GL. Studies on crust color. The importance of browning reaction in determining the crust color of bread. Cereal Chem. 30:127-132. 1953
13 A.O.A.C. Official Methods of Analysis, 15th ed., Association of Official Analytical Chemists, Washington DC. 1990
14 Wang, WM, Klop, CF and Ponte, JG. Effects of twin-screw extrusion on the physical properties of dietary fiber and other components of whole wheat and wheat bran and on the baking quality of the wheat bran. Cereal Chem. 70:707-711. 1993
15 Cho, MK and Lee, WJ. Preperation of high-fiber bread with barley flour. Kor. J. Food Sci. Technol. 28:702-706. 1996
16 Chen, K, Umeda, Y and Hirabayash, K Enzymatic hydrolysis of silk fibroin. Japan J. Sericulture Sci. 65:131-133. 1995
17 Sidwell, VD and Hammerle, OA Changes in physical and characteristics of doughs and bread containing various amounts fish protein concentrate and lysine. Cereal Chem. 47:739-745. 1970
18 Jung, HS, Nog, KH, Go, MK and Song, YS. Effect of leek(Allium tuberosum) powder on physicochemical and sensory characteristics of breads. J. Kor. Soc. Food Sci. Nutr. 28: 113-117. 1999   과학기술학회마을
19 Chamberlain, N, Collins, TH and Mcdermott, EE. ${\alpha}$-amylase and bread properties. J. Food Tech. 16:127-152. 1981   DOI
20 Stillings, BR, Sidwell, VD and hammerle, OA. Nutritive quality of wheat flour and bread supplemented with either fish protein concentrate or lysine. Cereal Chem. 48:292-301. 1971
21 Magoffin, CD and Hoseney, RC. A review of fermentation. Baker's Digest 48:22-29. 1974
22 Yuji, U, Kaili, C and Kiyoshi, H. Enzymatic hydrolysis of silk fibroin. J. Seric. Sci. Japan 65: 131-133. 1995
23 Tsen, CC and Hoover, WJ. High-protein bread from wheat flour fortified with full-fat soy flour. Cereal Chem. 50:7-16. 1973
24 Nahm, JH and Oh, YS. Study of pharmacological effect of silk fibroin. RDA Jour. Agri. Sci. 37:145-157. 1995
25 Sokol, HA, Meehan, DK and Pence, JK. Sulfhydryl losses during mixing of dough. Cereal Chem. 37:739-745. 1960
26 Kim, EJ and Kim, SM. Bread properties utilizing extracts of pine needle according to preparation method. Kor. J. Food Sci. Technol. 30: 542-547. 1998   과학기술학회마을
27 Yoshikawa, M and Chiba, H. Frontiers and new horizons in amino acid research. Japan J. Sericulture Sci. 61:403-406. 1992
28 Sugiyama, K, Kushima, Y and Muramatsu, K. Effect of sulfur containing amino acids and glycine on plasma cholesterol level in rats fed on a high cholesterol diet. Agric. Biol. Chem. 49:3455-3461. 1985   DOI
29 Keiko, F, Sadayuki, T and Rumiko, K. Preparation and properties of a novel sponge cake by combining rice flour with silk fibroin protein. Japan J. Soc. Food Sci. Technol. 47:363-367. 2000   DOI   ScienceOn
30 Koch, RB, Smith, F and Geddes, WF. The fate sugars in bread doughs and synthetic nutrient solutions undergoing fermentation with bakers yeast. Cereal Chem. 31:55-59. 1954
31 Macrae, RK, Robinson, RK and Sadler, MJ. Encyclopaedia of food science technology and nutrition. Vol. 7, Academic Press Inc., pp.4878-4879. 1993
32 Nakamura, M and Kurata, T. Effect of L-ascorbic acid on the rheological properties of wheat flour water dough. Cereal Chem. 74:647-650. 1997   DOI
33 Morad, MM, Leung, HK and Finney, PL. Effect of germination on physicochemical and bread baking properties of yellow pea, lentil and fababean flours and starches. Cereal Chem. 57:390-396. 1980
34 Hwang, JK, Kim, JT, Cho, SJ and Kim, CJ. Characteristics of water soluble fractions of wheat bran treated with various thermal processes. Kor. J. Food Sci. Technol. 27:934-938. 1995   과학기술학회마을
35 Guoding, C, Mitsuo, A and Kiyoshi, H. Isolation of tyrosine from silk fibroin by enzyme hydrolysis. Japan J. Sericulture Sci. 65:182-184. 1996
36 Kim, CT, Cho, SJ, Hwang, JK and Kim, CJ. Composition of amino acid sugars and minerals of domestic wheat varieties. J. Kor. Soc. Food Sci. Nutr. 26:229-235. 1997   과학기술학회마을
37 Oomah, BD. Baking & related properties of wheat-oat composite flours. Cereal Chem. 60:220-225. 1983
38 Lee, YH and Moon, TW. Composition, water-holding capacity and effect on starch retrogradation of rice bran dietary fiber. Kor. K. Food Sci. Technol. 26:288-294. 1994   과학기술학회마을
39 Prosky, L, Asp, NG, Furda, I, Devreis, JW, Scjweozer, TF and Harland, BA. Determination of total dietary fiber in foods and food products. J. Assoc. Off. Anal. Chem. 68: 677-684. 1987
40 Matinez-Anaya, PB, Bayarri, P and Benedito, BC. Microflora of the sour doughs of wheat flour bread. Cereal Chem. 67:85-91. 1990