Browse > Article

Rheological Properties of White Pan Bread Dough Prepared with Lotus (Nelumbo nucifera) Seeds Powder  

Lee, Byung-Gu (Department of Food Technology & Food Service Industry, Yeungnam University)
Byun, Gwang-In (Department of Food Technology & Food Service Industry, Yeungnam University)
Publication Information
Food Science and Preservation / v.15, no.6, 2008 , pp. 852-858 More about this Journal
Abstract
This study investigated the rheological properties of bread dough supplemented with lotus (Nelumbo nucifera) seed powder. The rheological properties measured were dough volume, farinogram, amylogram, extensogram, pH and outernal. The lotus seed powder contained 7.74% moisture, 20.15% crude protein, 2.11% crude fat, 4.34% crude ash, and 2.78% crude fiber. The farinogram showed that with increasing concentration of lotus seed powder the absorption rate of the dough increased slightly, the development time and stability decreased, and the degree of attenuation tended to be grown along. From the amylogram it was found that the gelatinization onset temperature and the maximum viscosity of the dough tended to increase with increasing content of lotus seed powder. The extensogram showed that the degree of extension of the dough decreased with increasing content of lotus seed powder, while the degree of resistance and resistance/extensibility increased. The dough pH tended to decrease with fermentation time, but increased with increasing content of lotus seed powder. A concentration of $5{\sim}10%$ lotus seed powder appears to be suitable for the preparation of dough.
Keywords
lotus seeds powder; Nelumbo nucifera; dough; rheological property;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
연도 인용수 순위
1 Bae, J.H., Woo, H.S. and Jung, I.C. (2006) Rheological properties of dough and quality characteristics of bread added with pumpkin powder. Korean J. Food Culture, 21, 311-318   과학기술학회마을
2 Ling, Z.Q., Xie, B.J. and Yang, E.L. (2005) Isolation, characterization and determination of antioxidative activity of oligomeric procyanidins from the seeds of Nelumbo nucifera Gaertn. J. Agri. Food Chem., 53, 2441-2445   DOI   ScienceOn
3 Tomson, D.R. (1980) State of the art bakery fermentation. Baker's Digest., 54, 28-37
4 A.A.C.C. (1985) Approved Method of the AACC. 8th ed. Method 54-10. American Association of Cereal Chemists, St. Paul, MN, USA
5 Shin, H.K., Park, M.H., Chio, C. and Bae, M.J. (1997) Effect of Glycyrrhiza glabra extracts on immune response. Korean J. Food Nutr., 10, 533-538
6 Kwon, H.R. and Ahn, M.S. (1995) A study on rheological and general baking properties of breads and their rusks prepared of various cereal flours. Korean J. Food Sci. Technol., 11, 479-486
7 Im, J.G. and Kim, Y.H. (2003) Quality characteristics of bread prepared by the addition of black soybean powder. J. East Asian Soc. Dietary Life, 13, 334-341
8 Kim, S.J., Kim, H.J., Ma, S.J. and Kim, S.J. (2005) Preparation and quality characteristics of rice breads. Korean J. Food Culture, 20, 433-437   과학기술학회마을
9 A.A.C.C. (1985) Approved Method of the AACC. 8th ed. Method 54-21. American Association of Cereal Chemists, St. Paul, MN, USA
10 Yi, D., Yong, P. and Li, W. (2005) Chinese functional food. New Word Press. Chinese, 142
11 Prosky, L., Asp, N.G., Furda, I., Dervieriers, F.W., Schweizer, T.F. and Harland, B.A. (1987) Determination of total dietary fiber in foods and food products. J. AOAC, 68, 677-679
12 Finny, K.F. (1984) An optimized straight dough bread making method after 44 years. Cereal Chem., 61, 20-26
13 Seo, B.I., Lee, J.H. and Choi. H.Y. (2006) Hanyak Boncho Hak. Younglimsa. Korea, 936-938
14 Yu, J.H., Yang, H.C., Jung, T.H. and Yang, R. (1975) Experiments in food science and engineering, Tamgudang, Publishing Co., Seoul, Korea, p.427-428
15 Duncan, D.B. (1995) Multiple range and multiple F test. Biometrics, 11, 31-34
16 Kim, H.K. and Kim, S.K. (1997) Wheat and milling industry. Korea Wheat and Flour Industry Association, Seoul, p.107-110
17 A.A.C.C. (1985) Approved Method of the AACC. 8th ed. Method 22-10. American Association of Cereal Chemists, St. Paul, MN, USA
18 Kim, H.J., Kang, W.W. and Moon, K.D. (2001) Quality characteristics of bread added with Gastrodia elata Blume powder. Korean J. Food Sci. Technol., 33, 437-443   과학기술학회마을
19 Magoffin, C.D. and Hoseney, R.C. (1974) A review of fermentation. Baker's Digest., 48, 22-29
20 A.O.A.C. (1980) Official method of analysis 13th ed. Association of official analytical chemists., Washington, D.C
21 Choi, S.N. and Chung, N.Y. (2007) The quality characteristics of bread with added buckwheat powder. Korean J. Food Cookery Sci., 23, 664-670   과학기술학회마을
22 Min, S.H. and Lee, B.R. (2008) Effect of Astragalus membranaceus powder on yeast bread baking quality. Korean J. Food Culture, 23, 228-234   과학기술학회마을
23 Jung, M.H. and Park, G.S. (2002) Effect of Paecilomyces japonica and Cordyceps militaris powder on quality characteristics of bread. Korean J. Food Sci. Technol., 31, 743-748   과학기술학회마을   DOI
24 Choi, O.J., Kim, Y.D. and Lee, H.C. (1999) Properties on the quality characteristics of bread added with Angelical keiskei Koidz Flour. J. Korean Soc. Nutr., 28, 118-225   과학기술학회마을
25 Jeon, J.L. and Kim, J. (2004) Properties on the quality characteristics and microbial changes during storage added with extracts from Ulmus cortex. Korean J. Soc. Food Cookery Sci., 20, 180-187   과학기술학회마을
26 Kim, H.J., Kang, W.W. and Moon, K.D. (2001) Quality characteristics of bread added with Gastrodia elata bluma powder. Korean J. Food Sci. Technol., 33, 437-443   과학기술학회마을
27 Shin, G.M. and Kim, D.Y. (2008) Rheological properties of white pan bread dough prepared with Angelica gigas Nakai powder. Korean J. Food Preserv., 15, 542-549   과학기술학회마을
28 Hoseney, R.C., Hsu, K.H. and Junge, R.C. (1979) A simple spread test to measure the rheological properties of fermenting dough. Cereal Chem., 56, 141-152
29 Jeon, E.R. and Park, I.D. (2006) Quality characteristics of bread with added Angelica plant and Angelica Gigas powder. Korean Home Economics Assoc., 44, 163-169   과학기술학회마을
30 Shin, G.M. (2008) Rheological properties of flour dough added powder of Poria cocos Wolf. Korean J. Food Preserv., 15, 197-202   과학기술학회마을
31 Liu, C.P., Tsai, W.J., Lin, Y.L., Liao, J.F., Chen, C.F. and Kuo, Y.C. (2004) The extracts from Nelumbo nucifera suppress cell cycle progression, cytokine genes expression and cell proliferation in human peripheral blood mononuclear cell. Life Science, 75, 699-716   DOI   ScienceOn