Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Bread Added with Crataegus pinnatifida Bunge Powder

산사 분말 첨가 식빵의 품질 특성

  • Kim, Jeong-Sook (Dept. of Food Nutrition & Cookery, Keimyung College) ;
  • Jeong, Se-Hoon (Dept. of Food Service & Culinary Management, Kyonggi University)
  • 김정숙 (계명문화대학 식품영양조리과) ;
  • 정세훈 (경기대학교 외식조리관리학과)
  • Published : 2007.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

The effects of Crataegus pinnatifida bunge powder(CP) on dough characteristics and bread quality were evaluated. Breads were prepared with the addition of 0, 3, 6 and 9% CP to the basic formulation. The pH of dough added with CP ranged from 5.26 to 5.34, while control dough had a pH of 5.80. The loaf volume index of bread prepared with $3{\sim}9%$ CP decreased by $5.4{\sim}16.9%$ Hardness increased with the addition of CP, but the cohesiveness and springiness decreased with the addition of 3 and 6% CP and increased with the addition of 9% CP. Color L value of the bread crust and crumb decreased with CP and color a and b values of the bread crumb increased with CP. The sensory quality of bread with 6 or 9% Crataegus pinnatifida bunge powder, as estimated by shape, flavor and overall quality, was worse than that of control bread, while bread with 3% Crataegus pinnatifida bungs powder had the best quality.

Keywords