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Quality Characteristics of the White Bread Added with Onion Powder  

Bae, Jong-Ho (Department of Confectionery Decoration, Daegu Mirae College)
Woo, Hee-Seob (School of Food Science, Dongju College)
Choi, Hee-Jin (Department of Food Science and Technology, Yeungnam University)
Choi, Cheong (Department of Food Science and Technology, Yeungnam University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.6, 2003 , pp. 1124-1128 More about this Journal
Abstract
The quality characteristics of white bread added with 0, 2, 4, 6 and 8% of onion powder were investigated. The color value of bread when onion powder was added had lower values of lightness and higher values of redness and yellowness than those of the control bread. The specific volume of bread added with onion powder increased compared to that of the control bread. Texture measurement showed that hardness, springiness, gumminess, and chewiness decreased as the added amount of onion powder increased.
Keywords
onion powder; bread; texture;
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