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Properties of White Pan Breads made with Korean and Imported Wheat Flours  

Jang, Heag-Rea (Department of Hotel Culinary Arts, Kimpo College)
Park, Jung-Suk (Department of Complementary Alterative Therapy, Kwang-ju Womens University)
Shin, Sol (Department of Food and Cooking Science, Sunchon National University)
Shin, Gil-Man (Department of Food and Cooking Science, Sunchon National University)
Publication Information
Food Science and Preservation / v.15, no.6, 2008 , pp. 884-890 More about this Journal
Abstract
This study was conducted to investigate the quality of white pan breads baked with various Korean and imported wheat flours. The approximate composition of the Korean wheat flour was 12.0614.06% moisture, 11.8314.02% crude protein, and 0.320.54% crude ash. Relative to the Korean wheat flour, the moisture and crude protein contents of imported wheat flour were lower, and the crude ash content was higher. The pH of white pan bread was lowest with imported wheat flour and highest with H.Y woorimil. The color L and a values in the crumb were lower with imported wheat flour than with Korean wheat flour. The volume and height of dough was lowest with G.S woorimil, and the specific volume and yield of dough was highest with K.K woorimil. The baking loss rate of bread was highest with G.R woorimil and lowest with G.S woorimil. In texture characteristics, hardness was lower and chewiness, adhesiveness, springiness and cohesiveness were higher with imported wheat flour than with Korean wheat flour. In the sensory evaluation, breads made with Korean wheat flour were superior in taste and flavor to bread made with imported wheat flour.
Keywords
white pan breads; functional foods; quality characteristics; korean wheat flour;
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Times Cited By KSCI : 8  (Citation Analysis)
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