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Effects of Cattail Pollen Powders on the Rheology of Dough and Processing Adaptability of White Pan Bread  

Lee, Bung-Chan (Department of Food Science & Technology, Chungnam National University)
Joung, Yong-Myeon (Department of Korean Food Institute, Hoseo University)
Hwang, Seong-Yun (Department of Food & Biotechnology, Hankyong University)
Lee, Jong-Hwa (Crashian Bakery)
Oh, Man-Jin (Department of Food Science & Technology, Chungnam National University)
Publication Information
Food Science and Preservation / v.16, no.4, 2009 , pp. 525-533 More about this Journal
Abstract
To explore cattail pollen powder as a functional food ingredient, we analyzed the general components of pollen powder, tested changes in the physical properties of dough containing the powder, and investigated the process ability of powder-containing dough in bread making by adding 3%, 6%, or 9% by weight of pollen powder to wheat flour. Cattail pollen powder consisted of (all w/w) 12.7-13.2% water, 15.7-17.8% crude protein, 1.3% crude fat, 7.5-7.7% free sugar, 14.7-18.6% crude fiber, 3.4-4.9% pollen, and 49.7-55.9% soluble nitrogen-free extract (NFE). Analysis of the physical properties of dough mixed with pollen powder showed that as more pollen powder was added, the absorption rate increased, but dough stability decreased. With increasing levels of cattail pollen powder, the falling number decreased, and amylase activity increased. Fermentability was highest in dough made with 3% by weight of pollen powder, and the bread product made from such dough had the greatest volume. As more cattail pollen powder was added, the moisture activity in dough tended to decrease to a greater extent than seen in control dough, and this tendency increased with time. We found that longer storage periods were associated with greater hardness and springiness, which indicated degradation in product quality. Therefore, it is suggested that bread products containing cattail pollen powder should be consumed within 3 days of preparation. In a taste survey, bread baked with 3% (w/w) cattail pollen powder scored highest in all questionnaire items.
Keywords
Cattail pollen; bread making;
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