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Properties on the Quality Characteristics and Microbial Change during Storage added with extracts from Ulmus cortex  

Jeon, Jeong-Ryae (Dept. of Food and Nutrition, Yeungnam University)
Kim, Jean (Dept. of Hotel Culinary Arts, Saekyung College)
Publication Information
Korean journal of food and cookery science / v.20, no.2, 2004 , pp. 180-186 More about this Journal
Abstract
Evidence shows there are flavonoid and polyphenol compounds in Ulmus cortex which has excellent antioxidant, anticancer and antimicrobial properties. This study summarizes our findings on effects of Ulmus cortex extracts(UDE) on quality characteristics of bread and the changes of microbial counts during storage. Dough yield and specific loaf volume of bread decreased significantly because the amount of UDE increased. Lightness of bread surface, redness of crumb and yellowness of crust were significantly increased. Texture evaluation showed that hardness was the highest in the bread prepared with 30% UDE. Sensory evaluation showed that odor, taste, texture, and overall acceptability were the best in bread which was made with 10% UDE. At the beginning of the period of storage, there were not significant differences of microbial cell count as increasing UDE, but significant decreasing was observed after passing 6 days. A negative correlation was generally observed between the sensory and mechanical properties. The results of total microbial count show that adding UDE in processing bread extend bread's storage time.
Keywords
Ulmus cortex extracts(UDE); mechanical characteristics; sensory evaluation; antimicrobial property;
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