Browse > Article
http://dx.doi.org/10.9799/ksfan.2019.32.2.079

Effects of Sucrose and Jochung on Textural Properties of Dough and Quality Characteristics of White Pan Bread  

Kim, Young-Ho (Dept. of Baking Science & Technology, Hyejeon College)
Publication Information
The Korean Journal of Food And Nutrition / v.32, no.2, 2019 , pp. 79-88 More about this Journal
Abstract
This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing jochung. In the farinogram test, the addition of jochung changed water absorption, development time and mixing tolerance index for making bread As the amount of jochung increased, the water absorption, mixing tolerance index decreased and the development time increased. In the extensograph test, the degree of extension decreased with increasing of jochung content whereas degree of resistance was enhanced with addition of jochung. After fermentation treatment, the volume of the dough with 20% sucrose were less than that of the dough containing 20% of jochung. The dough with 5% jochung showed the lowest dough raising power compared to the other doughs. The bread consisting of 15% jochung showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding jochung instead of sucrose for making bread.
Keywords
jochung; sucrose; farinograph; extensograph; texture;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 AACC. 1985a. The American Association of Cereal Chemists, Approved Method. The Association st. Paul, Minn. sec 54-21
2 AACC. 1985b. The American Association of Cereal Chemists, Approved Method. The Association st. Paul, Minn. sec 54-10
3 Bae SM, Park KJ, Shin DJ, Hwang YI, Lee SC. 2001. Preparation and characterization of Jochung with sweet persimmons. Korean Soc Appl Biol Chem 44:88-91
4 Chabot JF. 1979. Preparation of food science sample for SEM. Scanning Electron Microsc 3:279-286
5 Cho CS, Chang JW, Hong SY, Kim TH, Kim KJ, Han KS, Baek SE, Lee CJ. 1999. Hankook Umsic Daegawn. 2nd ed. p.112. Hollym Press
6 Choi YH, Baek JE, Park SY, Choi HS, Song J. 2014. Characteristics and yield of jochung processed by different preparation methods. Korean J Food Nutr 27:414-420   DOI
7 Hoseney RC. 1986. Principles of Cereal Science and Technology. pp.94-95. The American Association of Cereal Chemists
8 Kim HS, Kang YJ. 1994. Optimal conditions of saccharification for a traditional malt syrup in Cheju. Korean J Food Sci Technol 26:659-664
9 Kim SK, Cho NJ, Kim YH. 2002. Baking Science for Breadmaking. p.97. B&C World
10 Kim YH, 2016. Effect of fructose on the quality of the bread added with sugar alcohol. Korean J Food Nutr 29:889-898   DOI
11 Kim YH. Park JY. 2017. Effects of fructooligosaccharide on textural properties of dough and quality characteristics of white pan bread. Korean J Food Nutr 30:1310-1318   DOI
12 Kim YJ. Lee JH. Chung KC. Lee SK. 2014. Effect of trehalose on rheological properties of bread flour dough. Korean J Food Sci Technol 46:341-346   DOI
13 Labensky SR, Priscilla AM, Damme EV, Tenbergen K. 2005. On Baking: A Textbook of Baking and Pastry Fundamentals. pp.50-52. Pearson-Prentice Hall
14 Lee HJ. 1991. Korean National Culture Encyclopedia. 15th ed. pp.462-464. Woongjn Press
15 Lee JE, Choi YH, Cho MG, Park SY, Kim EM. 2012. Characteristics of jochung by wet-milled rice flour and steamed rice. Korean J Food Nutr 25:637-643   DOI
16 Lee JH, Kwon KI, Bae JH. 2005. Physicochemical properties of bread dough added with jujube extracts. Korean J Food Sci Technol 37:590-596
17 Lee KH. 1999. The method of jochong preparation with fruits. Korean Patent 1999-0062-369
18 Mogoffin CD, Hoseney RC. 1974. A review of fermentation. Baker's Digest 48:22-29
19 Park JS, Na HS. 2005. Quality characteristics of jochung containing various level of Letinus edodes powder. Korean J Food Sci Technol 37:768-775
20 Pyler EJ. 1979. Physical and chemistry test methods. In Baking Science and Techology. vol.II. pp.891-895. Sosland Publishing Co
21 Salvador A, Sanz T, Fiszman SM. 2006. Dynamic rheological characteristics of wheat flour-water doughs. Effect of adding NaCl, sucrose and yeast. Food Hydrocoll 20:780-786   DOI
22 Shon JH, Jeung JI, Jung DS, Lee HY, Eun JB. 2009. Quality attributes of bread made of frozen dough added with milk protein-polysaccharide mixtures. Korean J Food Sci Technol 41:265-271
23 Tomomatsu H. 1994. Healthy effects of oligosaccharides. Food Tech 48:61-65
24 Jung SC. 2010. Dining Table have a Way. pp.136-149. Moseag Publishers Ltd
25 Tong Q, Zhang X, Wu F, Tong J, Zhang P, Zhang J. 2010. Effect of honey powder on dough rheology and bread quality. Food Res Int 43:2284-2288   DOI
26 Yang HJ, Ryu GH. 2010. Preparation and characterization of jochung, a grain syrup, with apple. J Korean Soc Food Sci Nutr 39:132-137   DOI
27 Yang HJ, Son JH, Lee YS, Ryu GH. 2009. Quality characteristics of jochung by analyzing traditional manufacturing process. Food Eng Prog 13:235-242