• Title/Summary/Keyword: characteristics of bread

Search Result 468, Processing Time 0.025 seconds

Quality characteristics of the bread with sprouted brown rice flour (발아현미분을 첨가한 식빵의 품질 특성)

  • 최지호
    • Korean journal of food and cookery science
    • /
    • v.17 no.4
    • /
    • pp.323-328
    • /
    • 2001
  • Breads were prepared with the addition of sprouted brown rice flour(SBRF) as a funtional ingredient up to 50%, and their quality characteristics were evaluated through analyses of proximate composition amino acid by HPLC, fatty acid by GC, and sensory evaluation. The optimum amount of SBRF for bread preparation was 30%(w/w). The more SBRF was added, the greater the proximate components such as ash, crude protein, crude fat, fiber and amino acid content were, although the baking quality such as volume decreased. The results of sensory evaluation for bread showed that the more SBRF was added, the lower the scores of color, appearance. texture and the feelings in the mouth were, but the higher the score of taste.

  • PDF

Quality Characteristics of the Walnut Bread with Varied Levels of Resistant Starch (난소화성 전분의 대체수준을 달리한 호두 빵의 품질 특성 연구)

  • Kang, Nam-E;L.Kim, Hye-Young;Lee, In-Seon
    • Journal of the Korean Society of Food Culture
    • /
    • v.21 no.3
    • /
    • pp.290-296
    • /
    • 2006
  • Physicochemical and sensory characteristics of the walnut bread with various levels of resistant starch were investigated in this study. Water contents of dough had significantly the largest value of 44.91% with 10% substituted sample group and the control group had significantly the lowest value (p<0.05). Volume of 10 and 20% substituted sample groups and control group were not significantly different. The 10 and 20% substituted groups had significantly the lower hardness compared to those of control group. Results of sensory characteristics showed significantly higher savory aroma, astringent flavor with 30% substituted sample group at p<0.05. Savory aroma was not significantly different among the walnut breads. Acceptance test of walnut bread with 10% substituted sample group showed the higher appearance, savory flavor, texture, and overall acceptability and they did not show significant differences with the 20% substituted sample groups. Quality characteristics of walnut bread with 10% and 20% substituted sample groups indicated significantly similar or higher values compared to those of control.

Quality Characteristics of Korean Wheat Bread Prepared with Substitutions of Naturally Fermented Rice Starters (쌀 천연 발효액종을 첨가한 우리밀 식빵의 품질특성)

  • Choi, Sang-Ho;Lee, Seung-Joo
    • Culinary science and hospitality research
    • /
    • v.20 no.2
    • /
    • pp.100-119
    • /
    • 2014
  • In this study, rice was used with naturally fermented extract to compare and analyze the physico-chemical characteristics and investigated how to make pan bread made with domestic wheat flour added with naturally fermented rice extract. Also, it examined quality characteristics of pan breads prepared with 0, 10, 30, 50, 70% naturally fermented rice starters. As the fermentation time of rice starters increased, pH of bread doughs decreased. On farinograph, water absorption, development time and stability of rice starters samples were lower than the control. RVA(Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was retarded by increasing rice starters content. The weights of pan breads containing rice starters were higher than that of control. The moisture content of pan breads containing rice starters decreased as storage time increased. In analyzing of visible mold colony during 7 days of storage at $28^{\circ}C$, pan breads containing rice starters was retarded mold growth. In the texture analyzer measurement, hardness of breads containing rice starters significantly increased as storage time increased, which was higher than that of control. The result of sensory properties was no significant difference between the group containing 50% naturally fermented rice starters and control group, such as appearance, flavor, taste and overall quality.

Rheological Properties of Dough and Qualities of Functional Bread Flour Added with Chungpesagan-tang Extracts & Re-Procurement Attitude (기능성 빵의 반죽 특성 및 재구매 의도 연구 - 한약재 청폐사간탕 첨가 -)

  • Kang, Soak-Woo;Lee, Byoung-Gu
    • Culinary science and hospitality research
    • /
    • v.10 no.4
    • /
    • pp.165-177
    • /
    • 2004
  • This study was accomplished to examine possibilities to apply Korean medicine to breamaking. Extracts of Chungpesagan-tang prepared by the prescription of Korean medicine were used for baking, instead of water among ingredients of baking. Effects of addition of extracts of Chungpesagan-tang on various baking properties were analyzed during the process of baking. Changes in pH values and volumes of doughs during fermentation and pH values of bread showed no differences among samples. Loaf volumes and specific loaf volumes were increased somewhat on addition. The values of cohesiveness, springness, gumminess and brittleness of breads, which were measured by rheometer, were increased on addition while those of hardness were decreased a little. Lightness values of sections of loaves were decreased on addition, but their color differences were increased largely on color difference meter. There were nearly little differences among samples in all the values of parameters of external and internal characteristics and eating qualities of breads by sensory evaluation. Re-purchasing attitude of pullman bread added with Chungpesagan-tang had a high in the gender and age.

  • PDF

Quality Characteristics of Bread Added with Turmeric Powder (울금 분말을 첨가한 식빵의 품질 특성)

  • Jeon, Tae-Geon;An, Hye-Lyung;Lee, Kwang-Suck
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.20 no.1
    • /
    • pp.113-121
    • /
    • 2010
  • Recently, there has been a great deal of public interest in health foods, such as turmeric (Curcuma longa L). In this study, the baking features of turmeric powder were evaluated by making pan bread. To accomplish this, the effects of added turmeric powder on the results of mixograph analysis as well as, the pH and, fermentation rate were measured. In addition, the features of the bread were examined by testing the stickiness of the dough and the TPA of the product using a texture analyzer. Finally, the consumer's preferences were investigated by evaluation of the color difference, crumbScan and sensory evaluation. The results revealed that as the level of turmeric powder increased, the pH decreased. which resulted in the gas possessing capacity of the dough improving and the fermentation persistence of the dough increasing. In addition, the stickiness increased as the turmeric powder content increased. However, there were significant differences among breads produced using different amounts of turmeric powder. Evaluation of the taste revealed that the TP3 group had the higher score than control score and TP7 had the lowest score. In overall preference, TP7 was especially low and the preference decreased as the content of turmeric powder increased.

Effect of Fermented Rice Bran on Rheological Properties of White Bread Dough (발효쌀겨의 첨가에 따른 식빵 반죽의 물리적 특성)

  • Park, Hyun-Sil;Han, Gi-Dong
    • Journal of the Korean Society of Food Culture
    • /
    • v.25 no.1
    • /
    • pp.82-90
    • /
    • 2010
  • In this study, the rheological properties of doughs blended with 5% to 20% fermented rice bran (FRB) were investigated using farinographs, amylographs, extensographs, and SEM. In the farinograph analysis, the water absorption decreased and the replacement ratio of FRB increased over the time of development of the dough. The stability time of the dough was shortened, and the degree of softening decreased with added volume of FRB. The amylograph analysis showed that the temperature at the beginning of gelatinization showed a tendency to increase with increasing replacement ratio of FRB, but the gelatinization temperature showed no significant difference between the FRB-added groups and control group. The extensograph analysis showed that when the replacement ratio of FRB was over 10%, the extension of the dough decreased while the resistance was increased. In the SEM analysis, the added dough with less than 10% FRB had similar characteristics in gluten matrix and gas bubbles to those of the control of wheat flour alone. It was concluded that an added FRB volume of below 10% is most suitable for bread making.

Studies on the Preparation and Utilization of Filefish Protein Concentrate (FPC) -IV. The Production and Characteristics of Bread using FPC-Wheat Composite Flour- (말쥐치 농축단백질(濃縮蛋白質)의 제조(製造) 및 이용(利用)에 관(關)한 연구(硏究) -제 4 보 : 말쥐취 농축단백질(濃縮蛋白質)-밀가루 복합분(複合粉)을 이용(利用)한 제빵시험(試驗)-)

  • Yang, Han-Chul;Lim, Wang-Jin;Paik, Soon-Young
    • Korean Journal of Food Science and Technology
    • /
    • v.15 no.3
    • /
    • pp.269-276
    • /
    • 1983
  • Experiments were performed to study the rheological and baking properties of bread fortified with various amounts of filefish protein concentrate (FPC). Doughs were prepared from mixtures containing wheat flour and 5,10,15 and 20% of FPC. Standard methods were used to evaluate the rheology of doughs and characteristics of bread. The results were as follows. 1. The water absorption of the fortified doughs increased as FPC increased. FPC caused an increase in development time and stability as measured by Farinograph. 2. In the extensigraph test, FPC yielded a decrease in extensibility and an increase in resistance to extension. 3. Baking tests demonstrated that addition of FPC decreased the volume of loaf and made the crumb darker and coarser. 4. Additional tests were made to examine effect of sodium stearoyl lactylate (SSL) added at 0.25, 0.50, 1.00 and 2.00% on doughs containing 10% headed & gutted FPC. The most appropriate amount of SSL as an additive was 0.5%. 5. In the farinograph, adding 0.5% SSL could delay dough development time and greatly increase stability. 6. When 0.5% SSL was added on doughs containing 5,10,15 and 20% headed & gutted FPC, baking quality was greatly improved. The breads containing up to 10% were acceptable by the addition of SSL, but not in higher level of FPC. 7. The results of sensory evaluations of bread showed that the color, texture and taste of bread containing 5% whole FPC and 5, 10% headed & gutted FPC were reasonably gacceptable.

  • PDF

Effects of Cold Storage on Quality and Storage Stability of Vegetable Hot Dog (냉장저장이 야채 핫도그의 품질 및 저장성에 미치는 영향)

  • 송형익;문윤희;정인철
    • Food Science of Animal Resources
    • /
    • v.20 no.2
    • /
    • pp.139-145
    • /
    • 2000
  • This study was conducted to investigate the storage and quality characteristics of vegetable hot dog. The b-value of sausage was increased significantly, but the color of bread was not changed during storage. The hardness, springiness, cohesiveness and chewiness of sausage were not changed, but the gumminess was increased during storage. The hardness, springiness, cohesiveness and gumminess of bread were not changed, but the chewiness was decreased during storage. The moisture content of sausage was not changed, but that of bread was decreased during storage. The pH of vegetable hot dog showed 5.67~5.71 during storage. The TBA of sausage was increased from 0.13 to 0.29mg/kg, the VBN was increased from 4.24 to 5.46mg% during storage. The total plate counts showed $3.5\times$104 CFU/g 8 days of storage. The coliform group, Staphylococcus aureus. Salmonella and Vibrio parahaemolyticus were not detected during storage. The vegetable hot dog was found to be fresh by sensory scores such as taste, aroma, color, texture and palatability, and the appearance of mold and slime was not detected during storage.

  • PDF

Comparison of Some Characteristics Relevant to Rice Bread made from Eight Varieties of Endosperm Mutants between Brown and Milled Rice (8품종 변이체 벼의 현미 및 백미빵 가공성 비교)

  • Kang, Mi-Young;Koh, Hee-Jong;Han, Ji-Yeun
    • Korean Journal of Food Science and Technology
    • /
    • v.32 no.1
    • /
    • pp.82-89
    • /
    • 2000
  • Relationship among the properties of rice, such as amylose contents of endosperm starch, sugar content and amylogram characteristics, and processing properties for rice bread was studied. The amylose content of the rice cultivars decreased in order of Nampungbyeo, Whachungbyeo>Punchilmi(fl)>Nampung CB243> Whachung du-I, Nampung EM90>Whachung-chalbyeo>shr. Protein contents of rice tested in this study were almost same level, however, shr, the high sugar rice, showed the highest protein content scored as 8.2%. The study showed that the amylose contents of rice cultivars were negatively correlated with their protein contents. The starting temperatures for gelatinization of the flour of Punchilmi(fl) and Shurunken(shr) were low, however, in case of Whachungbyeo and Nampungbyeo plus their mutants derived from the both, the stickiness and the hardness of the flours were shown to be positively correlated with the amylose contents. In addition, loaf volume tested using sensory evaluation and overall quality showed the same tendency. Among the rice cultivars tested in this study, breads made from white rice had good qualities in bread making process than those made from brown rice. The bread made from Nampungbyeo was demonstrated to have highest score e in overall quality, as well as the lowest retrogradation index during storage at $4^{\circ}C$

  • PDF

Optimization Processing and Quality Characteristics of Pork Patty Prepared with Soybean Oil (대두유 첨가 돈육 패티의 제조 조건 최적화 및 품질 특성)

  • Jung, Eunkyung;Joo, Nami
    • The Korean Journal of Food And Nutrition
    • /
    • v.27 no.2
    • /
    • pp.256-266
    • /
    • 2014
  • The purpose of this study was to determine the optimal mixing conditions of soybean oil and bread crumbs mixture for pork patty. The experiment was designed according to the central composite design of response surface methodology. There were ten experimental points, including two replicates for soybean oil and bread crumbs. The physicochemical and mechanical analyses of each sample, including pH, cooking loss, thickness increase, moisture content, lightness, hardness, adhesiveness, springiness, chewiness, and gumminess showed significant differences (p<0.05). The results of sensory evaluation showed significant differences in tenderness, juiciness, and overall quality (p<0.05). The optimum formulation calculated by numerical and graphical method was 13.61 g of soybean oil and 6.35 g of bread crumbs. The results obtained in this study will be useful to the meat industry, which tends to decrease the saturated fatty acid content with a concomitant enrichment in the unsaturated fatty acids content.