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http://dx.doi.org/10.7856/kjcls.2015.26.1.135

Rheological Properties of Bread Containing Lotus Leaf Powder  

Lee, Hyun-Joo (Dept. of Food Nutrition & Culinary Science, Hankyong National University)
Publication Information
The Korean Journal of Community Living Science / v.26, no.1, 2015 , pp. 135-143 More about this Journal
Abstract
This study investigates the rheological properties of bread containing lotus leaf powder, added to the bread bases at 1%, 2%, and 3% concentrations. Physical properties of bread with lotus leaf powder were tested using the rapid viscoanalyzer (RVA), a farinogram, an alveogram, and a rheofermentometer. The initial pasting temperature increased with an increase in lotus leaf powder, whereas peak viscosity and, the peak time decreased. According to the farinogram test, consistency and water absorption increased with an increase in the ratio of lotus leaf powder. The p value of the alveogram increased with an increase in lotus leaf powder, whereas L and G values decreased. The fermentation time of the dough increased with an increase in the ratio of lotus leaf powder. The results suggest the potential development of bread containing functional ingredient such as lotus leaf powder based on the rheological properties identified in this study.
Keywords
lotus leaf powder; rheological properties;
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Times Cited By KSCI : 16  (Citation Analysis)
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