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Quality Characteristics of the Bread Added Dandelion Leaf Powder  

강미정 (영남대학교 식품영양학과)
Publication Information
Food Science and Preservation / v.9, no.2, 2002 , pp. 221-227 More about this Journal
Abstract
Effects of adding of dandelion flour on the quality characteristics of bread were investigated. Dandelion flour was substituted at levels of 0, 0.5, 1.0, 2.0% to wheat flour for bread making, respectively. Quality characteristics of bread such as dough yield, dough microstructure, loaf volume, bread yield, crumb color, mechanical property and sensory evaluation were analyzed. Addition of dandelion flour to wheat flour increased dough yield, loaf volume and bread yield. And, addition of dandelion flour caused a decrease in the lightness and an increase in the redness. The results of texture evaluation revealed that hardness, chewiness, springiness of bread increased as the level of dandelion flour was increased. As the addition level of dandelion flour increased, flavor balance, bitterness, aftertaste, grassy odor of bread increased but overall acceptability, moistness decreased. In conclusion, bread with 0.5% leaf powder was the best quality in bread properties.
Keywords
dandelion bread; Taraxacum officinale; bread property;
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Times Cited By KSCI : 1  (Citation Analysis)
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