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http://dx.doi.org/10.11002/kjfp.2012.19.2.223

Effects of Soybean Powder and $Chungkukjang$ Powder on Quality Characteristics of Bread  

Ko, Eun-Sook (Department of Food Nutrition, Gangneung-Wonju National University)
Lee, Won-Jong (Department of Food Nutrition, Gangneung-Wonju National University)
Publication Information
Food Science and Preservation / v.19, no.2, 2012 , pp. 223-228 More about this Journal
Abstract
The effects of soybean powder and $chungkukjang$ powder on the quality characteristics of bread were investigated. The nutritional elements of the soybean powder, $chungkukjang$ powder and wheat flour differed remarkably. The average crude protein, ash, crude lipid, and fiber of soybean powder and $chungkukjang$ powder were approximately 3, 15, 8 and 5 times higher than those of the wheat flour, respectively. The properties of the dough to which soybean powder and $chungkukjang$ powder were added, i.e., its water absorption (%), development time (min) and stability (min) were measured with a farinograph. The water absorption, and development time of the farinogram increased, but its stability decreased when soybean powder and $chungkukjang$ powder were added to white wheat flour. As long as the mixture rate of soybean powder and $chungkukjang$ powder increased, the loaf volume of the bread declined, but the weight significantly increased. The L value decreased, but the a and b values increased in bread crumb that was made from soybean powder and $chungkukjang$ powder. The white wheat flour to which 10% soybean powder and 5% $chungkukjang$ powder were added had the highest scores in flavor, color, texture, taste, and overall acceptability in the sensory evaluation.
Keywords
soybean powder; chungkukjang powder; bread; dietary fiber; sensory evaluation;
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Times Cited By KSCI : 5  (Citation Analysis)
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