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Quality Characteristics of Pan Bread Added with Color Barley Powder  

Jeong, Hyun-Chul (Dept. of Hotel & Foodservice Culinary Arts, Youngdong University)
Yoo, Seung-Seok (Dept. of Culinary & Foodservice Management, Sejong University)
Publication Information
Culinary science and hospitality research / v.20, no.4, 2014 , pp. 127-143 More about this Journal
Abstract
This study investigated color barley powder substituted for wheat flour in bread recipes with the amounts of 0%, 5%, 10%, 15% and 20%. Color barley powder consisted of 9.35% of moisture content, 9.37% of crude protein, 1.64% of crude fat and 2.96% of crude ash. Water soluble dietary fiber is 3.21, insoluble dietary fiber is 4.91, total dietary fiber content is 8.12, and ${\beta}$-glucan is 49.31. DPPH radical scavenging activity is 56.76%, total phenol content is 234.34. The farinograph measurement result of the bread made with color barley powder showed that consistency, water absorption, development time and time breakdown have decreased. The alveogram measurement result of the bread made with color barley powder showed that overpressure, extensibility, swelling index and deformation energy have increased. The amylograph measurement result of the bread made with color barley powder showed that peak viscosity, hot past viscosity and breakdown have decreased. Baking loss and specific loaf volume have decreased as the color barley powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of bread have increased as the color barley powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the color barley powder content increased. cohesiveness, springiness and chewiness have decreased. Overall preference scores showed a high overall acceptability for the bread made with 10% color barley powder.
Keywords
color barley powder; pan bread; physicochemical properties; quality characteristics;
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Times Cited By KSCI : 11  (Citation Analysis)
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