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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Characteristics of Dough with Red Ginseng Marc Powder

홍삼박 분말을 첨가한 반죽의 특성

  • Han, In-Jun (Dept. of Food and Nutrition, Sunchon National University) ;
  • Kim, Mun-Yong (Dept. of Food Science, Gottfried Wilhelm Leibniz University of Hannover) ;
  • Chun, Soon-Sil (Dept. of Food and Nutrition, Sunchon National University)
  • 한인준 (순천대학교 식품영양학과) ;
  • 김문용 (하노버 곳프리트 빌헬름 라이프니츠 대학교) ;
  • 전순실 (순천대학교 식품영양학과)
  • Published : 2007.06.30
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Abstract

Red ginseng has been considered a functional food, and many studies on red ginseng and the prevention of cancer, hypertension, arteriosclerosis and constipation have been conducted. In this study, white bread dough with 1, 2, 3, 4 or 5% red ginseng marc powder was measured by a farinograph, extensograph, amylograph, as well as for pH to evaluate the development time, stability, extensibility, resistance to extension, gelatinization temperature, and maximum viscosity temperature. The ash content of the wheat flour increased with an increasing content of red ginseng marc powder. The gelatinization maximum and the temperature for the gelatinization maximum of the flour-water suspension in the amylograph were not affected by the addition of red ginseng marc powder. The moisture absorption of the wheat flour in the farinograph increased as the content of red ginseng marc powder increased. Also, as the content of red ginseng marc powder increased, dough development time decreased. The extensibility of the dough in the extensograph showed a negative relationship with the amount of red ginseng marc powder added.

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