• Title/Summary/Keyword: baking properties

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Physicochemical and Texture of Bread added Paecilomyces japonica according to Storage Period (동충하초 첨가식빵의 저장기간에 따른 이화학적. 텍스쳐 특성)

  • 박금순;김수진;박어진
    • Journal of the East Asian Society of Dietary Life
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    • v.11 no.6
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    • pp.485-497
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    • 2001
  • For a period of 5 days, the quality of breads with Paecilomyces japonica powder were investigated using chemical, sensory, and mechanical evaluations at $25^{\circ}C$. The result of analysis of chemical properties revealed that the pH value of dough was increased as the amount of Paecilomyces japonica powder increased, but volume of dough and baking loss rate were decreased. Breads with 1% and 2% Paecilomyces japonica powder showed a good overall preference in sensory evaluation. As storing time passed. moisture content, lightness, and redness were decreased in all breads, but yellowness increased. Hardness and gumminess of texture analysis were increased as storing time passed, but springiness decreased. Springiness of the mechanical properties was negatively correlated with pH value of dough and volume of bread, while was positively correlated with volume of dough and baking loss rate. In the analysis of correlation between sensory and mechanical properties showed that hardness of mechanical properties had negative correlation with softness, moistness, and springiness. Cohesiveness of mechanical properties had positive correlation with acceptability.

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Effects of Onion Powder and Baking Temperature on the Physicochemical Properties of Cookies

  • Kim, Hye-Ran;Seog, Eun-Ju;Lee, Jun-Ho
    • Preventive Nutrition and Food Science
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    • v.12 no.3
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    • pp.160-166
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    • 2007
  • Response surface methodology (RSM) was used for the optimization of the baking process of cookies made with onion powders (onion cookie). Experiments were carried out according to a central composite design, selecting onion powder content $(1.15{\sim}8.86%)$ and baking temperature $(155.9{\sim}184.1^{\circ}C)$ as independent variables and pH, titratable acidity, moisture content, density, spread factor, CIE color parameters $(L^{\ast}-$, $a^{\ast}-$, and $b^{\ast}-values)$, and hardness as response variables. pH decreased with increasing amount of onion powder and baking temperature. Moisture content also decreased as the baking temperature increased. $L^{\ast}-$ and $b^{\ast}-values$ decreased but $a^{\ast}-values$ increased with increasing onion content and baking temperature. Most polynomial models developed by RSM were highly effective to describe the relationships between the studied factors and the responses. Overall optimization, conducted by overlaying the contour plots under investigation, was able to point out the optimal range of the independent variables within which the six responses were simultaneously optimized. The point chosen as representative of this optimal region corresponded to 4.01% onion powder content and $161.84^{\circ}C$ baking temperature. The predicted dependent or response values in the optimal region were: pH=6.87, moisture content=2.77%, $L^{\ast}-value=68.45$, $a^{\ast}-value=1.98$, $b^{\ast}-value=34.64$, and spread factor=9.41.

Quality and Antioxidant Properties of Bread Added with 'Fuji' Apple Juice ('후지' 사과즙을 첨가한 반죽 및 식빵의 품질 특성)

  • Cha, Seung-Hyeon;Shin, Na-ri;An, Hye-mi;Yoo, Do-Il;Kim, Dae-Il;Hyun, Tae Kyung;Jang, Keum-Il
    • The Korean Journal of Food And Nutrition
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    • v.32 no.2
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    • pp.98-105
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    • 2019
  • In this study, bread was prepared using various amount of 'Fuji' apple juice, and quality and antioxidant properties investigated. Bread was prepared with water, butter, yeast, salt, sugar, wheat flour, skim milk powder and 10, 20 and 30% (w/w) 'Fuji' apple juice. Leavening ability and pH of dough were also investigated. Volume, pH, specific volume, baking-loss rate, chromaticity and texture were investigated as quality properties, whereas the total polyphenol content, ABTS and DPPH radical scavenging activity as the antioxidant properties of bread containing various amount of apple juice. The pH and leavening ability of dough were observed to decrease with increasing amount of apple juice. In the quality properties of bread, pH, volume, specific volume, and baking-loss rate decreased. Regarding chromaticity and texture of bread prepared with increasing amount of 'Fuji' apple juice, L (bright) values at crust and crumb of bread decreased, while hardness, chewiness and gumminess increased. Total polyphenol content increased with increasing amount of apple juice, while DPPH and ABTS radical scavenging activities showed no significant differences. Consequently, these results support the possible use of apple juice for baking foods in food industry, as addition of apple juice enhances the quality and antioxidant properties of bread.

Quality Characteristics of White pan bread with Led Ginseng powder (홍삼 분말을 첨가한 식빵의 품질특성)

  • Song, Seung-Heon;Shin, Gil-Man
    • Journal of the Korean Society of Food Culture
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    • v.31 no.3
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    • pp.220-225
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    • 2016
  • This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

Forming Condition for Automotive Body Outer Panel using Aluminum Alloy Sheet for Improved Dent Resistance (차체 외판 부품의 덴트 특성 향상을 위한 알루미늄 판재의 성형조건에 관한 연구)

  • Ko, S.J.;Kim, T.J.;Kim, I.S.
    • Transactions of Materials Processing
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    • v.20 no.6
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    • pp.420-426
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    • 2011
  • Dent resistance is determined by both shape characteristics, i.e., local radius of curvature and sheet thickness, and material properties such as yield strength. This work presents results of a study on the effect of work hardening and bake hardening on dent resistance of aluminum alloy sheet parts by considering the forming condition and baking temperature.

Textural Properties of Dry and Moist Type Sweet Potatoes (분질과 점질 고구마의 텍스쳐 특성)

  • Shin, Mal-Shick;Ahn, Seung-Yo
    • Applied Biological Chemistry
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    • v.30 no.4
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    • pp.315-322
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    • 1987
  • Attempts were made to unravel the differences in the textural properties between a dry type, Wonki and a moist type, Chunmi sweet potato. The changes in the ingredients, cellular shapes, degree of gelatinization and hardness of sweet potatoes during baking were studied. Alcohol insoluble solid, starch and protopectin contents and activities of amylase and polygalacturonase of Wonki sweet potato were higher than those of Chunmi sweet potato. The cell sizes were smaller and the number of starch granules within the cells were higher in Wonki than in Chunmi. Gelatinization occurred in Wonki more lately than in Chunmi during baking. The difference in hardness after baking between Wonki and Chunmi was found distinctively. But both samples were gelatinized completely, the difference in hardness was not found.

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A Study on Mechanical Properties of Micro-Alloyed Steel According to Baking Temperature (베이킹 온도에 따른 비조질강 기계적 특성)

  • Lee, S.H.;Lee, K.T.;Kwon, Y.N.;Kim, J.H.
    • Transactions of Materials Processing
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    • v.15 no.8 s.89
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    • pp.621-627
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    • 2006
  • Recently, micro-alloyed steels which could eliminate heat treatments after forging has been developed. These non heat-treated micro-alloyed steels have several advantages over the conventional quenched and tempered steel for cold forging. First of all, long components can be fabricated with a better dimensional accuracy since bending of long forged part after quenching treatment could be avoided. And it is possible to eliminate two energy consuming heat treatment steps, which are a spherodizing before forging and quenching/tempering after forging. Therefore, more cost effective and environment friendly process could be designed. However, there is non-uniform distribution of strain occurred across the forged part, since these non heat-treated micro-alloyed steel use strain hardening mechanism. In the present study, it was investigated how to lessen non-uniformity and increase strength together for cold forging when a baking heat treatment is applied in micro-alloyed steels. For this purpose, micro-alloyed steels developed by Se-A Besteel recently was used for the experiment.

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
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    • v.31 no.1
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    • pp.18-25
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    • 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.

Baking Properties of Yeast Breads Containing Various Combinations of Job's-tears Flour and Wheat Flour (율무쌀가루 혼합빵의 제빵 특성 비교)

  • 김정숙;박신인
    • Journal of Food Hygiene and Safety
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    • v.14 no.1
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    • pp.17-21
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    • 1999
  • The baking property, chemical composition, instrumental characteristics and sensory quality of yeast breads containing various mixing percentage of Job's-tears flour with wheat flour were studied. The loaf volume and baking quality of the yeast bread made from mixing of 30% Job's-tears flour were similar to those of wheat flour bread. The contents of crude protein, crude fat, and crude ash in Job's-tears flour breads were much higher than those of wheat flour brad. Instrumental rheological characteristics of the yeast breads were measured with a Texture Analyzer. As the addition level of Job's-tears flours increased, hardness of the yeast breads increased but fracturability, adhesiveness, springness, cohesiveness, gumminess, chewiness and resilience decreased. The results of sensory evaluation revealed that Job's-tears flour was added to wheat flour at a replacement level of 10% without a large adverse effect on flavor, taste, mouthfeel and aftertaste.

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