Browse > Article
http://dx.doi.org/10.13000/JFMSE.2015.27.2.467

Effect of Enzymatic Hydrolysate of Laver Pyropia on the Dough and Bread Making Properties of Wheat Flour  

Ryu, Chung-Hee (Kunsan National University)
Koo, Jae-Geun (Kunsan National University)
Publication Information
Journal of Fisheries and Marine Sciences Education / v.27, no.2, 2015 , pp. 467-475 More about this Journal
Abstract
The effects of replacement of wheat flour with laver, Pyropia yezoensis, on the bread making properties and quality characteristics of bread were evaluated. The poor baking performance which arose from dried laver addition could be compensated by using exogenous enzymes (Flavouzyme) and baking aids. Laver hydrolysate was prepared by hydrolyzing laver using Flavouzyme for 9 hrs at $50^{\circ}C$. Doughs made by addition of laver hydrolysate (8% dried laver substitution level) showed excellent baking properties. Moreover, with the addition of glucose oxidase and hydro colloidal HPMC, loaf volume and crumb grain were improved for doughs containing laver hydrolysate. Both of intermediate fermentation and final proof time for doughs containing laver hydrolysate was shorter than that for conventional dough.
Keywords
Pyropia yezoensis; Dough; Enzymatic hydrolysate; Bread-making properties;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 AOAC.(1990). Official method of analysis of AOAC international. 16th. Ed.
2 AACC(2000). Approved methods of the AACC 10th ed. AACC. St. Paul. MN.
3 Barcenas, M. E. & Rosell, C. M.(2005). Effect of HPMC addition on microstructure, quality and aging of wheat bread, Food Hydrocolloids 19, 1037-1047.   DOI
4 Dawczynski, C..Schubert, R. and Jahreis, G.(2007). Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chemistry 103, 891-899.   DOI
5 Gang, Z..Ellis, P. R. and Schofield, J. D.(1995). Gas cell stabilization and gas retention in wheat bread dough, J. of Cereal Sci 21, 215-230.   DOI
6 Kang, M.Y..Choi, Y. H. and Choi, H. C.(1997). Interrelation between physicochemical properties of milled rice and retrogadation of rice bread during cold storage. Journal of Korean Soc. Food Sci. Nutri 26(5), 886-891.
7 Kim, K. T..Choi, A. R..Lee, K. S..Joung, Y. M. and Lee, K. Y.(2007). Quality characteristics of bread made from domestic Korean wheat containing Cactus Chounnyuncho (Opuntia humifusa) powder. Korean J Food Cook Sci 23(4), 61-468.
8 Kyung, J. H. and Lee, M. K.(2003). Trends in technology of bakery, Food Sci. and Industry 36(4), 13-17.
9 Katina, K.(2003). High-fibre baking, P 487. in Bread making cauvain S.P. (ed) CRC press.
10 Kim, Y. M..Do, J. R..In, J. P. and Park, J. H.(2005). Angiotension converting enzyme (ACE) inhibition activities of laver (Porphyra tenera) protein hydrolysates. Korean J Food & Nutr 18, 11-18.
11 Kim, B. R..Choi, Y. S. and Lee, S. Y.(2000). Study on bread-making quality with mixture of buckwheat-wheat flour. Journal of Korean Soc. Food Sci. Nutri 29(2), 241-247.
12 Korea Statistical Information service(2013). Retrieved from http://kosis.kr.
13 Kohara, T.(1982). Handbook of food analysis. Kenpakusha, Tokyo, 51-55.
14 Lee, J. S..Lee, M. H. and Koo, J. G.(2010). Effects of porphyran and insoluble dietary fiber isolated from laver, Porphyra yezoensis on lipid metabolism in rats fed high fat diet. Korean J Food & Nutr 23, 562-569.
15 Noda, H..Amano, H..Arashima, K. and Nisizawa, K.(1989). Antitumour activity of polysaccharides and lipids from marine algae. Nippon Suisan Gakkaishi 55, 1265-1271.   DOI
16 Shin, D. M..An, S. R..In, S. K. and Koo, J. G. (2013). Seasonal variation in dietary fiber, amino acid and Fatty acid contents of Porphyra yezoensis. Kor J Fish Aquat Sci 46(4), 337-342.   DOI
17 Sosulski, F. and Wu, K.(1998). High fiber breads containing field pea hulls, wheat, corn, and wild oat brans, Cereal Chem 65, 86-191.
18 Vonulapalli, V.. Miller, K. A. and Hoseney, R.C. (1998). Glucose oxidase in breadmaking systems, Cereal Chem 75(4) 439-442.   DOI
19 Wang, J..Rosell, C. M. and Barber, C. B.(2002). Effect of the addition of different fibres on wheat dough performance and bread quality, Food Chemistry 79, 221-226.   DOI
20 Yi, J..Johnson, J. W. and Kerr, W. L.(2009). Properties of bread made from frozen dough containing waxy wheat flour, J. Cereal Sci 50, 364-369.   DOI
21 Zhang, Q..Li, N..Liu, X..Zhao, Z..Li, Z. and Xu, Z.(2004). The structure of a sulfated galactan from porphyra haitanensis and its in vivo antioxidant activity. Carbohyd Res 339, 105-111.   DOI