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

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

Study on Rheological Properties of Wheat Flour Mixed with Buckwheat Powder

메밀가루를 첨가한 냉동쿠키의 유변학적 특성

  • Lee, Hyun-Ja (Dept. of Food Nutrition & Culinary Science, Hankyong University) ;
  • Kim, Min-A (Dept. of Food Nutrition & Culinary Science, Hankyong University) ;
  • Lee, Hyun-Joo (Dept. of Food Nutrition & Culinary Science, Hankyong University)
  • 이현자 (국립한경대학교 영양조리과학과) ;
  • 김민아 (국립한경대학교 영양조리과학과) ;
  • 이현주 (국립한경대학교 영양조리과학과)
  • Received : 2010.10.26
  • Accepted : 2011.02.01
  • Published : 2011.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate the properties of frozen cookies containing buckwheat flour. Buckwheat flour was added to cake flour bases at concentrations of 3%, 6%, and 9%. Falling numbers, RVA (rapid visco analyzer) increased with the addition of buckwheat flour, whereas initial pasting temperature decreased. The set back value, which is a prediction of retrogradation, did not show any significant difference. The alveographic P values of the treatment were lower than that of the Control. In the farinogram test, water absorption increased upon the addition of buckwheat flour, whereas stability and farinogram quality number decreased. In conclusion, the addition of 6% buckwheat flour is recommended to obtain the optimal volume of frozen cookies.

Keywords

References

  1. 조재선, 황성연 (2005) 식품재료학. 문운당, 서울. p 77-79.
  2. AACC (2000) American Association of Cereal Chemistry approved method of American Association of Cereal Chem. 10th. Ed. Association. St. Paul MN, USA.
  3. Bechtel WG (1955) A review of bread staling research. Transact AACC 13: 108-121.
  4. Chang HK(2004) Quality characteristics of sponge cakes containing various levels of millet flour. Korean J Food Sci Technol 36: 952-958.
  5. Choi YS, Shim TH, Kim JR, Kim SW, Cheong EH, Lee SY (1999) Studies on compositional characteristics and quantitative determination of buckwheat flour in commercial products of Kangwondo Makkuksoo (buckwheat noodle) and buckqheat flour. J Korean Soc Food Sci Nutr 28: 963-968.
  6. Choi YS, Kim BR, Kim LH, Lee BH, Shim TH, Lee SY (2000) In vitro screening of dietary factors on buckwheat influencing the regulation of blood pressure, glucose and cholesterol level. J Korean Soc Food Sci Nutr 29: 280-287.
  7. Chung JY, Kim CS (1998) Development of buckwheat bread : Effects of vital wheat gluten and water-soluble gums on dough rheological properties. Korean J Soc Food Sci 14: 140-146.
  8. Jeon ER, Park ID (2006) Effect of Angelica plant powder on the quality characteristics of batter cakes and cookies. Korean J Food Cookery Sci 22: 62-68.
  9. Jin SY, Joo NM, Han YS (2006) Optimization of iced cookies with the addition of pine leaf powder. Korean J Food Cookery Sci 22: 164-172.
  10. Kim BR, Choi YS, Lee SY (2000a) Rheological properties of buckwheat flour mixture. J Korean Soc Food Sci Nutr 9: 369-374.
  11. Kim BR, Choi YS, Lee SY (2000b) Study on bread-making quality with mixture of buckwheat flour. J Korean Soc Food Sci Nutr 29: 241-247.
  12. Kim BR, Choi YS, Kim JD, Lee SY (1999) Noodle making characteristics of buckwheat composite flours. J Korean Soc Food Sci Nutr 28: 383-389.
  13. Kim HY, Lee IS, Kang JY, Kim GY (2002) Quality characteristics of cookies with various levels of functional rice flour. Korean J Food Sci Technol 34: 642-646.
  14. Kim HY, Chung SJ, Heo MY, Kim GS (2002) Quality characteristics of cookies prepared with varied levels of shredded garlics. Korean J Food Sci Technol 34: 637-641.
  15. Kim JH, Lee YT (2004) Effects of barley bran on the quality of sugar-snap cookie and muffin. J Korean Soc Food Sci Nutr 33: 1367-1372. https://doi.org/10.3746/jkfn.2004.33.8.1367
  16. Kim JK, Kim SK (2003) Compositions and pasting properties of Fagopyrum esculentum and Fagopyrum tartaricum endosperm flour. Korean J Food Sci Technol 37: 149-153.
  17. Kim SK (1990) Milling industry and flour utilization. Korea Wheat and Industry Association. Seoul, Korea 164.
  18. Kim YS, Rhim KH, Suh HJ, Chung SH, Jang DD, Cho JS (1998) Effects of buckwheat on super oxide dismutase activity and histopathological change of rats fed with hypercholesterolemic diet. J Fd Hyg Safety 12: 68-77.
  19. Kwak CS, Lim SJ, Kim SA, Park SC, Lee MS (2004) Antioxidative and antimutagenic effects of Korean buckwheat, sorghum, millet and job's tears. J Korean Soc Food Sci Nutr 33: 921-929. https://doi.org/10.3746/jkfn.2004.33.6.921
  20. Lee JS, Oh MS (2006) Quality characteristics of cookies with black rice flour. Korean J Food Cookery Sci 22: 193-203.
  21. Lee MH, Oh MS (2006) Quality characteristics of cookies with brown rice flour. Korean J Food Culture 21: 685-694.
  22. Lee SM, Ko YJ, Jung HA, Paik JE, Joo NM (2005) Optimization of iced cookie with the addition of dried sweet pumpkin powder. Korean J Food Culture 20: 516-524.
  23. Lee SM, Jung HA, Joo NM (2006) Optimization of iced cookie with the addition of dried red ginseng powder. Korean J Food & Nutr 19: 448-459.
  24. Lindborg KM, Tragardh C, Eliasson AC, Dejmek P (1997) Time resolved shear viscosity of wheat flour doughs effect of mixing, shear rate, and resting on the viscosity of doughs of different flours. Cereal Chem 74: 49-50. https://doi.org/10.1094/CCHEM.1997.74.1.49
  25. Rasper VF (1992) Dough rheology and physical testing of dough. In : Advances in Baking Technology. USA. 107-110.
  26. Shin GM, Hwang SY (2001) Influence of plantago powder on the physical properties of the flour and dough rheology of white pan bread. Korean J Food & Nutr 14: 585-590.
  27. Song YS, Hwang SY (2007) A study of the characteristics of yellow layer cake made with bamboo leaf powder. Korean J Food & Nutr 20: 164-172.