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

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

Quality Characteristics of White Pan Bread with Mulberry Extracts

오디 농축액을 첨가한 식빵의 품질 특성

  • Lee, Seung-Byum (Dept. of Culinary Science and Food Service Management The Graduate School, Kyung Hee University) ;
  • Lee, Kyung-Hee (Dept. of Food Service Management, Kyung Hee University) ;
  • Lee, Kwang-Suck (Dept. of Culinary Science and Arts, Kyung Hee University)
  • 이승범 (경희대학교 관광대학원 조리외식경영학과) ;
  • 이경희 (경희대학교 외식산업학과) ;
  • 이광석 (경희대학교 조리과학과)
  • Published : 2008.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

The aim of this study was to investigate the effects of mulberry extracts on the physical characteristics of dough and the quality characteristics of oddi bread. The peak time of all experimental doughs except ME 25 (25% mulberry extracts) was suitable for breadmaking. The fermentation rate was decreased in accordance with the addition of mulberry extracts and the pH of the dough was decreased from 5.96 to 5.29. L values of oddi bread decreased with increasing mulberry extracts whereas, a and b values increased. The sensory evaluation indicated that crumb and crust color of the control bread was the brightest among the experiments. Flavor and taste was high as the addition of mulberry extracts. The overall acceptance was preferred at ME 25. Since the outcome of the mixograph at ME 25 tended to be low in bread-making, the utility of mulberry extracts at 20% (flour basis) was appropriate.

Keywords