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http://dx.doi.org/10.3746/jkfn.2002.31.3.451

Optimization of Steamed Bread Making with Addition of Green Tea Powder Using Response Surface Methodology  

Oh, Yu-Kyung (창원대학교 식품영양학과)
Kim, Chang-Soon (창원대학교 식품영양학과)
Chang, Duk-Joon (창원대학교 통계학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.3, 2002 , pp. 451-459 More about this Journal
Abstract
High strength flour (12.5% protein) and low strength flour (10.5% protein)were used to determine optimum formulation far steamed bread added with green tea powder (GTP). The response surface study consisted of the following independent variables : GTP (1.5∼4.5%), mixing time (8∼14 min), fermentation time (30∼50min). Bread Quality attributes measured for total bread score of each combination were loaf volume, spread ratio, surface glossiness, smoothness, grain and texture (firmness, cohesiveness, elasticity and adhesiveness). The required amount of GTP, mixing time and fermentation time for steamed bread made from two kinds of flour were different. GTP could be more added to lower strength flour than higher strength flour without losing bread quality. GTP highly affected the loaf volume, spread ratio, surface smoothness, firmness and total bread score of steamed bread (p<0.001). The results suggested that the functional steamed bread added with GTP having excellent quality can be made from low strength flour using green tea powder 3.2%, mixing time 11 min 8 sec and fermentation time 39 min 55 sec.
Keywords
green tea power; steamed bread quality; protein content; response surface methodology;
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Times Cited By KSCI : 2  (Citation Analysis)
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