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Soboru bread enriched with dietary fibers extracted from Kombu  

한경희 (서원대학교 식품영양학과)
최미숙 (충청대학 식품영양과)
안채경 (우리음식문화연구소)
윤미자 (현대제과제빵기술학원)
송태희 (배화여자대학 식품영양과)
Publication Information
Korean journal of food and cookery science / v.18, no.6, 2002 , pp. 619-624 More about this Journal
Abstract
To enhance the nutritional quality of the Soboru bread, a dietary fibers extracted from Kombu was added into wheat flour in the amounts of 0, 1, 3, and 5% and the quality of the baked products was characterized. The inherent water holding capacity of the added dietary fibers raised weight of the bread while specific volume and density values were decreased at the same time. Increasing the amount of dietary fiber resulted in the decreased setback time of the raw materials in amylogram. The lower textural hardness of the dietary fiber-enriched bread after one-day storage at room temperature could be attributed to the retarded retrogradation of the starch. Darkened surface of the bread as indicated by the Hunter colorimetric values and the accompanied change in flavor did not significantly influence the sensory evaluation of the products. Judging from texture, taste and overall acceptability of the product, recommended substitution level for the dietary fiber in Soboru bread was 3% or less. Increased intake of the dietary fibers, accompained with more use of seaweed, was expected through the suggested functional bread.
Keywords
Soboru bread; dietary fiber-enriched bread; Kombu; retrogradation; sensory evaluation;
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Times Cited By KSCI : 1  (Citation Analysis)
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