Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Baking Properties of Bagel Supplemented with Rye Flour

호밀가루를 첨가한 Bagel의 제조 적성

Yoo, Suk-Hyung;Chang, Hak-Gil;Park, Young-Seo
유석형;장학길;박영서

  • Published : 20060000
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Abstract

The effect of rye flour on the dough-making properties of bagel was investigated. The pHs of strong or medium wheat flour dough increased as the amount of rye flour increased, but slightly decreased in according to aging time. Dough volume and specific loaf volume decreased as the amount of rye flour in strong or medium wheat flour dough increased as long as 18 hr of aging. Specific loaf volume showed highly positive correlation with protein content and sedimentation value, whereas it showed negative correlation with water holding capacity and alkaline water retention capacity. Peak time in Mixograph analysis showed positive correlation with specific loaf volume. Specific loaf volume also showed positive correlation with peak viscosity, minimum viscosity, and final viscosity. L value of bagel crumb decrease as the amount of rye flour increased, whereas a and b values decreased. L, a, and b values of bagel crust decreased as the amount of rye flour increased. Hardness, gumminess, and chewiness increased as the amount of rye flour increased.

Keywords

References

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