Browse > Article

Rheological Properities of Bread Dough Made from Cordyceps militaris Powder  

Kim, Chang-Seob (Division of Hotel Culinary Arts & Confectionary Bakery, Pohang University)
Publication Information
The Korean Journal of Food And Nutrition / v.23, no.1, 2010 , pp. 8-14 More about this Journal
Abstract
This study was carried out to develop an optimum baking formula and baking process for a new bread raw material with added Cordyceps militaris powder, which has been known to prevent various adult diseases and cancers. The rheological properities of dough made from Cordyceps militaris powder-wheat flour with 0, 1, 2, and 3% Cordyceps militaris powder added-were investigated. A farinogram showed that the water absorption and weakness value of dough increased with added Cordyceps militaris powder, but development time and dough stability were decreased. An extensogram showed that resistance to extension was increased in bread with 1% Cordyceps militaris powder, but decreased in bread with 2% and, 3% powder. Extensibility decreased fermentation progressed. An amylogram showed that gelatinization point was increased but maximum viscosity was decreased with added Cordyceps militaris powder. With increased amounts of powder dough volume during fermentation was reduced. The change in pH values of dough after mixing, fermentation, and proofing decreased with increased amounts of added powder.
Keywords
Cordyceps militaris powder; farinogram; extensogram; amylogram; pH values;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Jang SW. 2002. Monthly Bakery. December. 413:193-195
2 Kim EJ, Kim SM. 1998. Bread properties utilizing extracts of pine needle according to preparation method. Korean J Food Sci Technol 30:542-547
3 Kim IH. 2002. Rheological properities of dough and qualities of bread made from wheat flour blended with soy flour. Kyungbuk University. Korea. pp.13-28
4 Keon HR, Ahn MS. 1995. A study on rheological and general baking properties of breads and their rusks prepared of various flours (1). Korean J Food Sci 11:479-486
5 Kim JH, Lee MJ, Park MY, Moon SJ. 1996. A study for eating patterns of Korean men. Journal of The Korean Society of Dietary Culture 11:621-634
6 Kim JS. 1998. Sensory characteristics of green tea bread. Korean J Food & Nutr 11:657-661
7 AACC. 1983. Approved Method of the AACC, 8th ed. Method 54-21. American Association of Cereal Chemists, St. Paul, Minn. USA
8 AACC. 1983. Approved Method of the AACC, 8th ed. Method 54-10. American Association of Cereal Chemists, St. Paul, Minn. USA
9 AACC. 1983. Approved Method of the AACC, 8th ed. Method 22-10. American Association of Cereal Chemists, St. Paul, Minn. USA
10 AACC. 1983. Approved Method of the AACC, 8th ed. Method 10-09. American Association of Cereal Chemists, St. Paul, Minn. USA
11 AOAC. 1984. Official Method of Analysis, 15th ed. 943.02, 945. 42. Association of Official Analytical Chemists, Washington, D.C. USA
12 Hoseney RC, Hsu KH, Junge RC. 1979. A simple spread test to measure the rheological properties of fermentation dough. Cereal Chem 56:141-148
13 Choi CE. 1995. Modern industrial social and dietary culture. Journal of The Korean Society of Dietary Culture 10:213- 222
14 El-Adawy TA. 1997. Effects of sesame seed protein supplementetion on the nutritional, physical, chemical and sensory properties of wheat flour bread. Food Chem 59:7-14   DOI   ScienceOn
15 Hong HH, Min KC. 1998. Confectionery & Baking Test Technology. Kwangmoonkag. Seoul. pp.93-150
16 藤山諭吉. 1980. 製パン理論と實題. Japan Institute of Baking. Japan. pp.59-62
17 김성곤. 1990. 제분과 밀가루의 이용. 한국제분공업협회. 서울. pp.173-180
18 박화진, 최미애. 1998. 동충하초 함유성분의 약리학적 기능 고찰. 仁濟論業 14:1145-1156
19 성재모. 1996. 한국의 동충하초. 교학사. 서울. pp.288-299
20 陳存人. 1982. 圖說韓方醫藥大事典(中國藥學大典)第3卷. 講談社. 東京. 日本. pp.170
21 AACC. 1983. Approved Method of the AACC, 8th ed. Method 10-10A. American Association of Cereal Chemists, St. Paul, Minn. USA
22 Mangoffin CD, Hoseney RC. 1974. A review of fermentation. Baker's Digest 48:22-29
23 Shin SM, Kim AJ, Cho HC, Joung KH. 2008. Quality characteristics of Seolgiddeok prepared with added Paecilomyces japonica powder. Korean J Food & Nutr 21:22-27   과학기술학회마을
24 Sung JM, Lee HK, Yang KY. 1995. Classification of Cordyceps spp. by morphological characteristics and protein banding pattern. The Korean J of Mycology 23:92-104
25 The Monthly Bread & Cake. 1992. Encyclopaedia Dictionary of Bread and Cake. Minmoonsa. Seoul. pp.423-424 
26 Lee JS, Kim YS. 2009. Baking characteristics of taurine supplemented bread and cookies and its effect on blood alcohol concentrations. Korean J Food & Nutr 22:479-484   과학기술학회마을
27 Lee KW, Lee MM. 1995. Nutritional knowledge, attitude and behavior of college students in Seoul and Gyunggido area. Journal of The Korean Society of Dietary Culture 10:125- 132
28 Pomeranz Y. 1985. Carbohydrate, Starch, in "Functional Properties of Food Component". Academic press, New york. pp.64-69
29 Marston PE, Wannan TL. 1976. Bread baking, the transformation from dough to bread. Baker's Dig 50:24-28
30 Nam SH, Jung IY, Ji SD, Cho SY. 1999. Cultural condition and morphological characteristics of Paecilomyces japonica for artifical cultivation. Korean J Seric Sci 41:36-40
31 Pyler EJ. 1998. Baking Science and Technology. 3rd ed. vol. I. Sosland Pub. Co. Merriam, Kansas, USA. pp.308-329
32 Rogers DE. 1997. Baking Science. chap. I. American Institute of Baking. USA. pp.1-23
33 Shim JY, Lee YS, Lim SS, Shim KH, Hyun JE, Kim SY, Lee EB. 2000. Pharmacological activities of Paecilomyces japonica, a new type Cordyceps-sp.. Kor J Pharmacogn 31:163-167