• Title/Summary/Keyword: white bread

Search Result 184, Processing Time 0.034 seconds

The Sensory Properties and Flavor Components of the White Bread Added with Arrowroot juice (칡즙 첨가 식빵의 관능적 특성과 향기성분)

  • Choi, Sung-Hee;Kim, Young-Su
    • Korean Journal of Food Science and Technology
    • /
    • v.34 no.4
    • /
    • pp.604-609
    • /
    • 2002
  • The sensory properties and flavor components of the white bread added with arrowroot juice. The lightness of bread crumb decreased significantly as arrowroot juice was added. While the yellowness increased slightly, redness increased remarkably. The hardness, chewiness and adhesiveness of the white bread added with arrowroot juice increased more than those of the control bread, but they had no statistical significance. While the gumminess increased significantly and springiness decreased significantly, the cohesiveness did not indicate significant differences among the comparison groups. In sensory evaluation, the texture, flavor and sweetness did not indicate significant difference among the comparison groups, while the color and overall acceptability indicated significant difference. The optimum concentration of arrowroot juice in the white bread was 25% based on the sensory evaluation scores. The main flavors components of the white bread added with 25% arrowroot juice were compounds translated by arrowroot juice and the compounds formed by amino-carbonyl reaction. The translated flavors were methoxy phenol, ${\beta}-damascenone$, benzylcyanide, and menthofuran. The compounds formed by amino-carbonyl reaction were alkyl pyrazines, pyrroles and furans.

Effects of Kimchi Powder on the Quality of White Bread Dough (김치 분말을 첨가한 식빵의 반죽 특성)

  • Ki Mi-Ra;Kim Rae-Young;Chun Soon-Sil
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.15 no.3
    • /
    • pp.334-339
    • /
    • 2005
  • This study was conducted to test the white bread dough with substitution of 1, 2, 3, 4 and $5\%$ kimchi powder on farinograph, extensograph, amylograph, and pH to find the dough development time, stability, extensibility, resistance to extension, temperature at gelatinization, and temperature at maximum viscosity. Dough with kimchi powder showed less moisture absorption than control. Upon increasing amount of kimchi powder, pH was decreased and dough development time was increased Extensibility of dough showed negative correlation with amount of kimchi powder added Gelatinization temperature increased but maximum viscosity temperature decreased as the amount of kimchi powder increased Overall, the samples with substitution of kimchi powder showed better extensibility than the control sample at the first fermentation.

  • PDF

A Study of the Optimization of White Pan Bread added with Wheat Sprout Powder (밀싹분말을 첨가한 식빵의 최적화 연구)

  • Joo, Shin-Youn;Park, Jong-Dae;Choi, Yun-Sang;Sung, Jung-Min
    • Culinary science and hospitality research
    • /
    • v.24 no.3
    • /
    • pp.1-14
    • /
    • 2018
  • The purpose of this study was to determine the optimization mixing ratio of wheat sprout powder (WSP) and hemicellulase for the preparation of white pan bread. Using a response surface methodology, independent variables were WSP and hemicellulase. Dependent variables were physicochemical properties, antioxidant properties and sensory evaluation. Water binding capacity of dough increased with increasing WSP. Color value showed positive correlations with WSP. L value decreased and a, b values increased as WSP increased. The adjusted determination coefficient of texture analysis was calculated to be 0.7230~0.9446 having the p-value less than 0.1. Specific volume of bread showed a positive correlation with hemicellulase and a negative correlation with WSP. DPPH radical scavenging activity and total polyphenol were represented by a linear model and showed positive correlations with WSP. Sensory evaluation were represented by a quadratic model. In conclusion, the optimal formulation for WSP added bread, as assessed by numerical and graphical optimization methods, was WSP 2.36%, hemicellulase 0.069% per wheat flour 100 g. The above results indicate that WSP can be used as health-oriented material in the bread industry. This is also expected to meet demands of consumers who are in the pursuit of healthy food.

Quality Characteristic Changes during Storage of Bread Prepared by Addition of Yacon Concentrates as Sugar Substitute (설탕 대체제로 야콘 농축액을 사용하여 제조한 식빵의 저장 중 물성변화)

  • Lee, Gyu-Hee;Kim, Won-Mo;Kim, Mi-Kyung
    • Journal of the Korean Society of Food Culture
    • /
    • v.28 no.1
    • /
    • pp.107-113
    • /
    • 2013
  • Yacon (Smallanthussonchifolius) is a root crop that contains high amounts of fructo-oligosaccharides (FOS). FOS has a sweet taste, is low in calories, and is known to promote intestinal tract health. In this study, various yacon concentrates were substituted for sugar in white pan bread to obtain healthy benefits from the use of FOS. The quality characteristic changes during storage of the white pan breadswith 0, 25, 50, 75 and 100% of added yacon concentrates instead of sugar were investigated. During storage, the water contents and water activities of the breads made with high amounts of yacon concentrates changed less than in those made with only sugar. The hardness and chewiness of the breads made with high amounts of yacon concentrates had lower values than those made with only sugar. Thus, bread made with yacon concentrates might exhibit increased moisture retention and decreased aging velocity. The substitution of yacon concentrates for sugar in pan bread improved the bread quality.

Quality Characteristics of White Bread Mixed with Blanched Seomcho (Spinacia oleracea L.) Powder (Blanched 섬초(시금치) 분말을 첨가한 식빵의 품질 특성)

  • Kim, Young-Mo
    • The Korean Journal of Food And Nutrition
    • /
    • v.31 no.6
    • /
    • pp.873-882
    • /
    • 2018
  • This research is about the quality characteristics of white bread mixed with varying ratios of Seomcho powder, such as 1%, 3%, 5%, and 7% (Spinacia oleracea L.). The pH level of dough decreased as more Seomcho powder (Spinacia oleracea L.) was added, and 7% addition recorded the lowest pH. The fermentation power of dough expansion decreased as the additional ratio increased in both the first and second proofing, and it was negatively correlated to the fermentation time factor. The moisture content of bread decreased as the addition ratio increased. The bread volume became smaller as the addition ratio increased, but it correlated negatively with its specific volume. The color of the crumb, the lightness and redness decreased in comparison to the control, but the yellowness increased. The total amino acid contents increased as the addition ratio increased, and glutamic acid was positively correlated to the additional ratio. The total free amino acids increased as the additional ratio increased, but cysteine levels were high at 5% and 7% additional ratio. The textural characteristics of the bread, springiness and cohesiveness were lower than the control, but gumminess, brittleness, and hardness were higher than the control. The adhesiveness was realized at 7% additional ratio.

Quality Characteristics of Domestic Wheat White Bread with Substituted Nelumbo nucifera G. Tea Powder (백련차 분말을 대체한 우리밀 식빵의 품질 특성)

  • Kim, Young-Sook;Kim, Mun-Yong;Chun, Soon-Sil
    • The Korean Journal of Food And Nutrition
    • /
    • v.21 no.4
    • /
    • pp.448-456
    • /
    • 2008
  • In this study, domestic wheat white breads were prepared with the substitution of 1.5, 3.0, 4.5, and 6.0% Nelumbo nucifera G. tea powder(NNTP). The samples and a control were then compared with regard to quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of NNTP in the formulation. As the NNTP contents increased, the pH of dough and bread, baking loss, and lightness decreased, whereas the total titratable acidity of dough and bread increased. The fermentation power of dough expansion increased with increasing incubation time. The NNTP samples evidenced significantly higher specific volume, greenness, yellowness, resilience, and crumb consistency than were observed in the control group. However, hardness and fracturability evidenced the opposite effect. The water content and uniformity of the crumb pores were highest at a substitution level of 1.5%, and were lowest at a level of 4.5%. Crumb color, flavor, and delicious taste decreased with increasing NNTP contents, whereas lotus leaf flavor, astringency, bitterness, and off-flavor increased. Density of the crumb pore and crumb springiness were not significantly different among the samples. Softness, chewiness, and overall acceptability were maximal with the 1.5% substitution, and were minimal in the 6.0% group. In conclusion, our results demonstrate that $1.5{\sim}3.0%$ NNTP may prove quite useful as a substitute for domestic wheat flour in the production of white bread, and may evidence favorable nutritional and functional properties.

Fermented Whey Produced by Mixed Culture of Lactobacillus acidophilus and Propionibacterium freudenreichii : Effect on Quality Properties of Bread (Lactobacillus acidophilus와 Propionibacterium freudenreichii로 혼합 배양한 Whey 발효물이 빵의 특성에 미치는 영향)

  • Yun Mi-Suk
    • The Korean Journal of Food And Nutrition
    • /
    • v.18 no.2
    • /
    • pp.109-114
    • /
    • 2005
  • A mixed Lactobacillus acidophilus and Propionibacterium freudenreichii was cultured in the $10\%$ whey broth with $0.5\%$ yeast extract for 4 days. Viable cell numbers of Lactobacillus acidophilus and Propionibacterium freudenreichii were $2.4\ties10^9$ cfu/mL after 36hr and $9.42\times10^8$ cfu/mL after 96 hr. Consumption rate of lactose during fermentation was $87.5\%$. Propionic acid was produced 18.5g/L and acetic acid was produced 4.8g/L, as a result of that, comparison of propionic acid and acetic acid was 3.8:1 Volume of white pan bread was decreased as added amount of whey was increased. Hardess of white pan bread was decresed as added amount of whey was increased. Preservation period of white pan bread with $10\%$ whey fermented product elongated 2 day compared to control.

Quality Characteristics of White Bread with Red Ginseng Marc Powder (홍삼박 분말을 첨가한 식빵의 품질 특성)

  • Han, In-Jun;Kim, Rae-Young;Kim, Young-Man;Ahn, Chang-Bum;Kim, Du-Woon;Park, Kyong-Tae;Chun, Soon-Sil
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.17 no.2
    • /
    • pp.242-249
    • /
    • 2007
  • Red ginseng has been considered as a functional food, with much researches on the prevention of cancer, hypertension, arteriosclerosis and constipation having been conducted. In this study, white bread, with the addition of 1, 2, 3, 4 or 5% red ginseng marc powder was measured for its moisture content, volume, height, color, and texture, and sensory analysis was also conducted. The moisture content increased with increasing red ginseng marc powder content. The volume and height of the bread were decreased with increasing red ginseng marc powder content. The crust color, lightness, yellowness and redness all decreased with increasing red ginseng marc powder content. Both the crumb color, and lightness decreased, but the yellowness and redness increased writh increasing red ginseng marc powder content. In the consumer acceptability test, the white bread with a 2% red ginseng marc powder content was shown to have the most favorable quality characteristics.

  • PDF

Effect of Cabbage Powder on Baking Properties of White Breads (양배추 분말 첨가가 제빵 적성에 미치는 영향)

  • Lee, Seon-Ho
    • Food Science and Preservation
    • /
    • v.17 no.5
    • /
    • pp.674-680
    • /
    • 2010
  • This study was carried out to investigate quality characteristics of white breads with cabbage powder(CP) (0, 2.5, 5.0, 7.5 and 10.0%). L-value was significantly decreased by addition of CP, but a and b-values were increased(p<0.05). The degree of pH of dough and bread weight increased with increasing CP concentration, while bread volume, specific volume, and baking loss rate became reduced. The hardness of the breads added with CP was higher than that of the control group. Also, In sensory analysis, the breads with CP showed generally low scores in color, flavor, taste, texture and overall acceptability compared with the control. Taken together, the 2.5%, 5.0% treatment showed similar results with the control group, as compared to other treatments. Addition of CP influenced the color, bread volume and other rheological properties, which is disadvantageous for the quality of white bread. However, compared with the control group, up to 5% CP substitution for flour didn't show significant defferences in sensory test.

Quality Characteristics of White Pan Bread Containing HPMC, MC, and Sodium Alginate (HPMC, MC, sodium alginate 등의 검류가 식빵의 품질 특성에 미치는 영향)

  • Kim, Mi-Young;Lee, Jeong-Hoon;Lee, Si-Kyung
    • Korean Journal of Food Science and Technology
    • /
    • v.41 no.3
    • /
    • pp.278-283
    • /
    • 2009
  • This study was carried out to evaluate the quality characteristics of white pan breads containing 0.5% of gums, including HPMC, MC and SA. Moisture content, water activity, cooling loss, bread volume, rheological, and sensory evaluations were performed to examine the bread quality characteristics. Moisture content and water activity were highest in the bread with added HPMC. HPMC showed the smallest cooling loss among the breads compared to the other added gums. The bread with added SA had the thelargest volume at $2,560{\pm}24$ mL. In terms of rheological properties, the hardness of the bread containing HPMC was lowest and the springness of the bread with added SA was the highest. In sensory evaluations, the bread containing HPMC was evaluated as the most preferred product by acquiring the highest scores in internal and external evaluations. Consequently, the bread containing 0.5% SA showed better volume and springiness values. However, the bread containing 0.5% HPMC showed greater moisture content, greater water activity, lower cooling loss, and better sensory evaluation scores. Based on the overall results, HPMC was considered to be the most effective hydrocolloid to increase bread quality.