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Effect of Cabbage Powder on Baking Properties of White Breads  

Lee, Seon-Ho (Institute of Marine Biotechnology, Andong National University)
Publication Information
Food Science and Preservation / v.17, no.5, 2010 , pp. 674-680 More about this Journal
Abstract
This study was carried out to investigate quality characteristics of white breads with cabbage powder(CP) (0, 2.5, 5.0, 7.5 and 10.0%). L-value was significantly decreased by addition of CP, but a and b-values were increased(p<0.05). The degree of pH of dough and bread weight increased with increasing CP concentration, while bread volume, specific volume, and baking loss rate became reduced. The hardness of the breads added with CP was higher than that of the control group. Also, In sensory analysis, the breads with CP showed generally low scores in color, flavor, taste, texture and overall acceptability compared with the control. Taken together, the 2.5%, 5.0% treatment showed similar results with the control group, as compared to other treatments. Addition of CP influenced the color, bread volume and other rheological properties, which is disadvantageous for the quality of white bread. However, compared with the control group, up to 5% CP substitution for flour didn't show significant defferences in sensory test.
Keywords
cabbage; white bread; sensory evaluation; functional substance;
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Times Cited By KSCI : 10  (Citation Analysis)
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