• Culinary science and hospitality research
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• v.17 no.3
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• pp.172-180
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• 2011

This study explores the quality characteristics of white pan bread added with perilla leaf powder, and the results are as follows. The WRC(water retention capacity) of PLP (perilla leaf powder) added to the bread dough increased as the addition increased, and the initiation temperature during the rapid visco analysis (RVA) increased with more additions, showing significant differences. The highest and the lowest viscosity of the sample decreased as the powder added increased. The brightness(L value) of the bread without the powder was the highest, and the redness (a value) and the yellowness (b value) showed significant differences among the samples. Hardness increased showing significant differences among the samples as the powder added increased Chewiness was the highest but preference value was the lowest in the sample with 7% of the powder. The lowest score was shown in the color of the sample with the most PLP added. Flavor was the lowest of 4.93 in the comparison sample without the leaf powder added while bitter taste scored the highest of 5.21 in the sample of 3% powder added. It was also the highest in overall acceptance while the sample with the most powder showed the lowest of 4.03. From these results, it can be said that the preference of bread with PLP seems to decrease when more than 5% of PLP is added.