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http://dx.doi.org/10.9724/kfcs.2014.30.4.385

Quality Characteristics of Bread Dough added with Immature Chalssalbori Flour  

Kim, Ye-Seul (Department of Food and Nutrition, Daegu University)
Park, Ju Yeon (Department of Food and Nutrition, Daegu University)
Lee, Jeung Hee (Department of Food and Nutrition, Daegu University)
Publication Information
Korean journal of food and cookery science / v.30, no.4, 2014 , pp. 385-393 More about this Journal
Abstract
This study investigated both the chemical and antioxidative characteristics of wheat flour added with 10, 20 and 30% immature chalssalbori flour; further, the quality characteristics of bread dough during yeast fermentation were assessed. As the addition rate of chalssalbori flour into wheat flour increased, the DPPH radical scavenging capacity, water absorption index, water solubility index and viscosity were all increased. Moreover, the bread dough with an increased addition rate of chalssalbori flour demonstrated an increased pH, reduced fermentative expansion power and a darker yellowish color. The bread dough added with chalssalbori flour after mixing showed higher hardness, gumminess and adhesiveness, but lower cohesiveness and springiness compared to the control; however, these texture characteristics were changed during fermentation. In the present study, the mixed flour with 10% immature chalssalbori flour conveyed similar pasting characteristics to those of wheat flour; moreover, its bread dough showed higher springiness and fermentative expansion power. Furthermore, a delay effect of starch retrogradation can be expected compared to the control.
Keywords
bread dough; fermentation; immature chalssalbori flour; pasting characteristics; texture property;
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Times Cited By KSCI : 11  (Citation Analysis)
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