• Title/Summary/Keyword: baking properties

Search Result 50, Processing Time 0.226 seconds

Studies on Baking Properties of Korean Wheat (韓國産 小麥의 製빵 適性에 關한 硏究)

  • Lim, Yoon-Hee;Noh, Wan-Seob
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.7 no.2
    • /
    • pp.167-173
    • /
    • 1997
  • The primary objective of this study was tested the baking properties of Korean wheat. In test results, the wheat which was harvested from all over the Korea, not suitable for making bread and cake products. However, some of possibilities to make bread were found by using vital gluten as well as additives. Out of Korean wheat classes, the Tapdong wheat showed good properties for bread making, and it is recommended to develope it as bread making wheat by segregating from other classes in seeding and harvesting.

  • PDF

Genotypic and Environmental Effects on Cookie Quality of Korean Winter Wheat

  • Hong, Byung-Hee;Park, Chul-Soo;Baik, Byung-Kee
    • KOREAN JOURNAL OF CROP SCIENCE
    • /
    • v.46 no.5
    • /
    • pp.352-359
    • /
    • 2001
  • Cookie baking properties and relationships between cookie baking properties and flour characteristics were evaluated for two years, 1997 and 1998, and at two locations, Suwon and Deokso, with Korean winter wheat cultivars and lines. Cookie baking parameters, except for cookie diameter and top grain score, were influenced by locations and years. Chokwang, Suwon 274, Suwon 275, Suwon 277 and Urimil showed larger cookie diameter and excellent top grain score compared to the other Korean winter wheat cultivars and lines. Among the flour characteristics, protein content, damaged starch content, alkaline water retention capacity and flour swelling volume showed high positive correlation coefficients with cookie baking parameters. Friabilin-present lines showed larger cookie diameter, suitable surface structure of cookie and softer snapping force than the friabilin-absent lines.

  • PDF

Effects of Mixing Speed and Time on the Dynamic Viscoelasticity of Dough and the Baking Properties of Gluten-Free Rice Bread (교반 조건에 따른 Gluten-Free 쌀빵 반죽의 동적점탄성과 제빵 특성)

  • Kim, Sang Sook;Chung, Hae Young
    • The Korean Journal of Food And Nutrition
    • /
    • v.28 no.6
    • /
    • pp.1011-1018
    • /
    • 2015
  • The effects of mixing speed (3, 6 and 10 speed) and time (2, 5 and 10 min) on the dynamic viscoelasticity of dough and the baking properties of gluten-free rice bread were investigated. The specific gravity of the dough was not affected by the mixing speed and time before and after fermentation. The elasticity (G') and viscosity (G") of the dough increased and the tan ${\delta}$ (G"/G') decreased with higher mixing speeds and longer mixing times. The specific volume of the gluten-free rice bread was affected by the mixing time in response surface methodology (RSM). The hardness of the gluten-free rice bread showed a decreasing trend as the specific volume for the gluten-free rice bread increased. The appearance of the gluten-free rice bread was symmetrical at high mixing speeds and long mixing times. Overall results indicated that the quality of gluten-free rice bread could be improved by controlling the mixing speeds and mixing times for the dough.

Baking Properties of Gluten-free Rice Bread with Different Percentages of Corn Starch and Waxy Corn Starch (옥수수 전분과 찰옥수수 전분 첨가 비율에 따른 Gluten-free 제빵 특성)

  • Kim, Sang Sook;Chung, Hae Young
    • The Korean Journal of Food And Nutrition
    • /
    • v.28 no.4
    • /
    • pp.586-593
    • /
    • 2015
  • The baking properties of gluten-free rice bread with different percentages of corn starch and waxy corn starch were investigated. The specific gravity and color (L, a, b) of the dough as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. Replacement of rice flour with 1, 2.5, 5, 7.5 and 10% corn starch did not have a significant effect on the specific gravity and color of the dough. The volume and specific volume of the rice bread showed an increasing trend as the amount of added corn starch increased. The chewiness, gumminess and hardness of the rice bread showed a decreasing trend as the amount of added corn starch increased. Replacement of rice flour with 1, 5 and 10% waxy corn starch did not have a significant effect on the specific gravity and color of the dough. The color of the rice bread showed an increasing trend as the amount of added waxy corn starch increased. These results suggest that replacement of rice flour with 7.5% corn starch or 1% waxy corn starch is effective for gluten-free rice bread.

Effects of Xylanase on the Baking Properties of Sorghum (Xylanase 첨가에 따른 수수의 제빵 적성 변화)

  • Ahn, Ji Eun;Go, Ji Yeon;Koh, Bong Kyung
    • Korean journal of food and cookery science
    • /
    • v.31 no.1
    • /
    • pp.18-25
    • /
    • 2015
  • This study investigated the baking properties of sorghum with the addition of xylanase or Pentopan, which is a baking additive containing xylanase. The control bread was made with a 30% substitution for wheat flour and the optimum level of enzyme addition was 0.75 mg/g flour for Pentopan and 5 mg/g flour for xylanase. The water binding capacity of wheat flour increased with the addition of sorghum, but decreased with the addition of either xylanase or Pentopan. The resistance of dough increased while extensibility decreased with the addition of sorghum; however, resistance decreased while extensibility increased with the addition of the enzyme. Specific volume of bread decreased significantly with the addition of sorghum. However, the specific volume was significantly recovered with the addition of enzyme. Crumb firmness was higher in the sorghum-added sample, but crumb firmness of the bread decreased with the addition of the enzyme. The crumb firmness of bread with added xylanase decreased significantly in 24 hours. These results demonstrated that adding sorghum with either xylanase or Pentopan that included xylanase increased specific volume and decreased crumb firmness whereas sorghum decreased the quality of fermented bread when added to wheat flour. The firmness rate of fermented bread particularly decreased with the addition of pure xylanase.

Rheological Properties and Sensory Characteristics of Composite Flours (복합분의 리올로지 성질과 관능적 품질특성)

  • 김희숙;김군자
    • The Korean Journal of Food And Nutrition
    • /
    • v.3 no.1
    • /
    • pp.1-8
    • /
    • 1990
  • Experiments were performed using sweet potato starch-wheat composite flours to study the rheology and baking properties of bread with composite flours and to test sensory characteristics. Doughs were prepared from mixtures containing wheat flour and 10, 20, and 30% of sweet potato starch(SPS). Standard methods were used to evaluate the rheology and characteristics of wheat composite flour.

  • PDF

Effect of Japanese Apricot(Prunus mume Sieb. et Zucc.) Flesh on Baking Properties of White Breads (매실 과육 첨가가 제빵 적성에 미치는 영향)

  • Hong, Kyung-Hyun;Park, Shin-In
    • Journal of the Korean Society of Food Culture
    • /
    • v.18 no.6
    • /
    • pp.506-514
    • /
    • 2003
  • The effects of Japanese apricot(Prunus mume Sieb. et Zucc.) flesh on baking properties of white breads were investigated by evaluation of specific loaf volume, pH, acidity, rheological property, color and sensory quality. Bread was processed by adding 4.7%, 9.4%, 14.1% and 18.8% of Japanese apricot flesh to basic formulation. The compositions of Japanese apricot flesh were 88.19% moisture, 0.45% crude ash, 4.10% dietary fiber, 4.04% citric acid and 0.41% total sugars. The specific loaf volume of the breads was decreased from 3.274mL/g to 1.857mL/g as Japanese apricot flesh contents increased from 0% to 18.8%. The pH of the breads decreased but the acidity of those increased as the percentage of Japanese apricot flesh to wheat flour increased. Lightness(L value) of the breads decreased by the addition of Japanese apricot flesh, while yellowness(b value) and redness(a value) increased. Texture measurement showed that springiness, cohesiveness and resilience decreased with increase of Japanese apricot flesh contents. While, hardness, gumminess and chewiness were the lowest in the bread with 9.4% Japanese apricot flesh, and increased in the bread with 4.7%, 14.1% and 18.8% Japanese apricot flesh contents. In sensory evaluation, the highest sensory scores for flavor, taste, aftertaste and overall acceptability were obtained when Japanese apricot flesh content was 4.7%, and softness and chewiness was the best when 9.4% of Japanese apricot flesh was added. The moisture content of the breads containing Japanese apricot flesh was higher than that of the control to add no flesh during storage at $25^{\circ}C$. Based on physical, rheological and sensory evaluation, addition of 4.7{\sim}9.4% Japanese apricot flesh suggested to be acceptable for processing bread.

Effects of Poria cocos Powder Addition on the Baking Properties (복령분말첨가가 제빵특성에 미치는 영향)

  • 서영호;김준한;문광덕
    • Korean Journal of Food Preservation
    • /
    • v.5 no.3
    • /
    • pp.275-280
    • /
    • 1998
  • The effects of Poria cores powder addition on bread making were investigated by evaluation of dough rasing power, rheological properties of dough by farinograph and extensograph color and sensory quality. As increment of Poria cocos powder, dough rasing power and extensibility were decreased but water absorption rate and resistance were increased. Time for dough formation, stability and v/v point of dough were increased when 5 and 10 percent of Poria cocos powder were added. Color of bread wasn't significantly different when Poria cocos powder was added up to 10 percent. Overall acceptance by sensory evaluation was the best when 5 percent of Poria cocos powder was added, tut there are no significant difference among breads which were made with various mixing rates of Poria cocos powder.

  • PDF

Effects of Pine Pollen Powder on the Quality of White Bread Prepared with Korean Domestic Wheat Flour (송화가루 첨가가 우리밀 식빵의 품질특성에 미치는 영향)

  • 이혜숙;박정로;전순실
    • The Korean Journal of Food And Nutrition
    • /
    • v.14 no.4
    • /
    • pp.339-345
    • /
    • 2001
  • Baking properties of Korean domestic wheat flour supplemented with pine pollen powder were investigated. Farinographic characteristics showed that the addition of pine pollen increased water absorption without any changes in dough development time and stability of dough in comparison with control. A higher gelatinization temperature and a lower maximum viscosity of dough on amylogram were observed with pine pollen powder addition. The addition of pine pollen powder showed decrease in redness and increases in lightness and yellowness of bread crumb. A significant increase in bread volume was observed as the pine pollen powder added more. Springiness. cohesiveness and resilience of bread were increased by pine pollen powder. Sensory evaluation of bread showed that the addition of pine pollen powder, especially at the level of 1%, enhanced color, mouth feeling, bleak and appearance without significant reduction of overall acceptability.

  • PDF