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Baking Qualities of Bread Dough Substituted with High Amount of ${\beta}-Glucan$ from Agrobacterium spp. R259 KCTC 10197Bp  

Kang, Eun-Young (Department of Food and Nutrition, Chungnam National University)
Yang, Yun-Hyoung (Department of Food and Nutrition, Chungnam National University)
Oh, Sang-Hee (Department of Food and Nutrition, Chungnam National University)
Lee, Jeung-Hee (Department of Food and Nutrition, Chungnam National University)
Kim, Hye-Yooung (School of Food Science and Biotechnology, Woosong University)
Kim, Mi-Kyoung (DMJ Biotech Corp.)
Cho, Han-Young (DMJ Biotech Corp.)
Kim, Mee-Ree (Department of Food and Nutrition, Chungnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.3, 2006 , pp. 348-354 More about this Journal
Abstract
Baking quality of dough made of flour substituted with insoluble ${\beta}-glucan$ (10, 20, and 30%), functional food material produced from Agrobacterium spp. R259 KCTC 10197BP, was evaluated. Optimum time to reach 1st stage of dough fermentation decreased with increasing ${\beta}-glucan$ content, whereas mixing time increased. Addition of ${\beta}-glucan$ did not affect pH of dough. Hunter color L, a, and b values of dough added with up to 20% ${\beta}-glucan$ were not significantly different from those of control. Rheology properties such as cohesiveness and springiness of ${\beta}-glucan$ added dough increased, while hardness and gumminess decreased. Amylogram showed addition of ${\beta}-glucan$ to flour lowered setback and consistency, which are suggested to delay retrogradation.
Keywords
Bread dough; ${\beta}-glucan$; baking quality;
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Times Cited By KSCI : 8  (Citation Analysis)
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