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Phygicochemical Properties of Bread Dough Added with Jujube Extracts  

Lee, Joo-Hyun (Shany Co., Ltd.)
Kwon, Kwang-Il (Korea Food and Drug Administration)
Bae, Jong-Ho (Department of Confectionery Decoration, Daegu Mirae College)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.4, 2005 , pp. 590-596 More about this Journal
Abstract
Effects of jujube extract on physicochemical properties of dough were evaluated. Moisture, protein, and ash contents of jujube extract were 92.5, 0.5, and 0.37%, respectively at pH 4.65. Sucrose content was the highest (4,340 mg%) among free sugars of jujube extract, followed by glucose and fructose. Absorption rate increased as observed through farinogram with increasing amount of jujube extract added. Dough development time and stability decreased, whereas degree of weakness increased. Degree of extension decreased as shown in extensograph with increasing content of jujube extract, whereas degree of resistance and resistance/extensibility increased. Amylogram showed, when amount of jujube extract increased, no difference in gelatinization temperature, whereas peak viscosity decreased.
Keywords
jujube extract; dough; physicochemical properties;
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