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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effects of the Amounts of Terminalia chebula Retz Powder on the Quality of White Pan Breads

가자 분말 첨가량에 따른 식빵의 품질 변화

  • Kim, Jeong-Sook (Dept. of Food, Nutrition & Cookery, Keimyung College University) ;
  • Jeong, Se-Hoon (Dept. of Food Service & Culinary Management, Kyonggi University)
  • 김정숙 (계명문화대학 식품영양조리학부) ;
  • 정세훈 (경기대학교 외식조리관리학과)
  • Received : 2009.04.02
  • Accepted : 2009.05.29
  • Published : 2009.06.30
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Abstract

This study was carried out to investigate the quality of white pan breads as affected by various amounts of Terminalia chebula Retz (TC) powder, in which the breads were prepared with 0, 2, 4, and 6% TC powder. The samples and a control bread were compared in terms of bread quality characteristics, including pH, baking loss rate, loaf volume index, moisture content, TBARS values, texture, color, and sensory qualities in order to determine the optimal amount of TC powder in the formulation. The pH levels of the bread samples containing TC powder ranged from 5.30 to 5.44, while the control bread had a pH of 5.68. The loaf volume index values of the samples prepared with 2~6% TC powder were lower than that of the control. After 7 days storage, the moisture content of the control bread had decreased by 14.4%, while the moisture contents of the breads with added TC powder had decreased by approximately 8~10%. The breads with TC powder had lower TBARS values as compared to the control bread. For texture characteristics, hardness increased with the addition of TC powder, and was especially increased in the sample containing 6% TC powder. Cohesiveness and springiness, however, decreased with the addition of TC powder. For color, lightness of the bread crust and crumb decreased with the addition of TC powder, whereas redness and yellowness increased. In terms of sensory quality, the bread containing 2% TC powder was preferred over the control bread, as estimated by appearance, crust color, taste, and overall quality, while the 6% TC bread had the lowest preference scores. These results suggest that the addition of 2% TC powder to white pan bread had optimal effects for improving shelf-life and enhancing bread quality.

Keywords

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