The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Rheological Properties of White Bread Supplemented with Ligularia stenocephala Leaf Powder and Its Sensory Characteristics according to Survey Panel Members

곤달비 분말이 첨가된 식빵의 물성 및 패널요원에 따른 관능적 특성

  • Jung In-Chang (Dept. of Tourism & Hotel Culinary Arts, Sorabol College)
  • 정인창 (서라벌대학 관광호텔조리과)
  • Published : 2006.06.01
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Abstract

This study was designed to investigate the possible utilization of Ligularia stenocephala as a source of functional ingredients in white bread. In terms of color values, as more Ligularia stenocephala leaf powder was added, 'lightness,' 'redness,' and 'yellowness' decreased in the crust, while in the bread crumb 'lightness' and 'yellowness' decreased, but 'redness' increased. When 5.0%, 7.5%, or 10.0% Ligularia stenocephala leaf powder was substituted for an equivalent amount of strong flour, the ratio of the volume and specific volume of white bread decreased while its weight increased. In the texture measurements for the white breads, the hardness decreased slightly with the addition of 2.5% Ligularia stenocephala leaf powder, but increased with the addition of 5.0%, 7.5%, or 10.0% Ligularia stenocephala leaf powder. The addition of the Ligularia stenocephala leaf powder also increased the springiness and gumminess of the white bread. The highest sensory scores for color, flavor, taste, texture, and overall acceptance for both the student group and the baker group were obtained from white bread with 5.0% Ligularia stenocephala leaf powder. The highest sensory scores for the housewife group for taste, texture, and overall acceptance were obtained from control bread. Through the results of these experiments, we conclude that the highest quantity of Ligularia stenocephala leaf powder content should be no more than 5.0% when making bread with added Ligularia stenocephala leaf powder.

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References

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