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Physicochemical and Sensory Characteristics of Milk Bread Substituted with High Amount of $\beta$-Glucan  

Yang Yun-Hyoung (Dept. of Food and Nutrition, Chungnam National University)
Kang Eun-Young (Dept. of Food and Nutrition, Chungnam National University)
Kim Mi-Kyoung (DMJ Biotech Corp.)
Cho Han-Young (DMJ Biotech Corp.)
Kim Mee-Ree (Dept. of Food and Nutrition, Chungnam National University)
Publication Information
Korean journal of food and cookery science / v.22, no.2, 2006 , pp. 204-212 More about this Journal
Abstract
The physicochemical and sensory characteristics of milk bread substituted with a high wont of $\beta$-glucan were investigated. As $\beta$-glucan content increased up to 20%, the loaf volume and bread height were increased. There were no significant differences in Hunter color $L^*,\;a^*\;and\;b^*$ values of both crust and c겨mb of milk bread with $\beta$-glucan added up to 20%. The moisture content and water holding capacity of bread with 30% $\beta$-glucan were the highest among the treatments. Textural properties by TPA showed that hardness was not changed by the addition of $\beta$-glucan right after baking. Sensory evaluation results showed tt the scores of color, flavor, taste and over-all acceptability of the bread with $\beta$-glucan were not significantly different among the treated groups, except for milk bread with 30% $\beta$-glucan. Based on our results, $\beta$-glucan addition up to 20% enhanced baking quality of milk bread.
Keywords
Milk bread; $\beta$-glucan; characteristics;
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