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http://dx.doi.org/10.3746/jkfn.2013.42.8.1283

Effect of Black Garlic Extracts on Quality Characteristics of White Pan Bread  

Wang, Sug-Ja (Dept. of Bio Food Science and Technology, Agrc. Livestock Graduate School, KonKuk University)
Lee, Jeong-Hoon (Dept. of Bioresources and Food Science, KonKuk University)
Lee, Si-Kyung (Dept. of Bioresources and Food Science, KonKuk University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.8, 2013 , pp. 1283-1289 More about this Journal
Abstract
This study was conducted in order to evaluate the effect of black garlic extract on quality characteristics of white pan bread. White pan bread contained black garlic extract at levels of 0%, 5%, 10%, and 15% based on flour. Analysis of volume and specific loaf volume, water activity, texture, crumb color, and sensory evaluation of white pan bread were performed. As the amount of black garlic extract increased, volume and specific loaf volume decreased. Hardness, Max. G (maximum gram), gumminess, and cohesiveness by texture analyser showed a higher value in treatment, however, in hardness, no differences were observed between control and treatment with addition of 5% black garlic extract. In crumb color analysis, as the amount of black garlic extract increased, L value decreased and values for a and b increased. On sensory evaluation, no differences were observed between control and treatment containing 5% black garlic extract, however, addition of more than 10% resulted in lower scores. As a result of this study, 5% black garlic extract was considered a reasonable level for preparation of a health promoting white pan bread.
Keywords
black garlic extract; white pan bread; quality characteristics; sensory evaluation;
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Times Cited By KSCI : 16  (Citation Analysis)
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