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

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

Quality Characteristics of Pan Bread with the Addition of Korean Whole Wheat Flour

국내산 전립분을 첨가한 식빵의 품질 특성

  • 송영광 (후앙과자점) ;
  • 황윤경 (수원여자대학교 제과제빵과) ;
  • 이희태 (수원여자대학교 제과제빵과) ;
  • 안혜령 (수원여자대학교 제과제빵과)
  • Received : 2013.08.30
  • Accepted : 2013.10.31
  • Published : 2013.10.31
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Abstract

This study was designed to investigate the effect of Korean whole wheat flour making pan bread. Korean whole wheat flour was mixed with flour at the level of 10% (WHF10), 20% (WHF20), 30% (WHF30), 40% (WHF40) and 50% (WHF50) in order to make bread. According to mixogram, the CON (control), WHF10, WHF20, WHF30, WHF40, except WHF50 were found to be proper between 3 and 5 min. in terms of peak time. CON and WHF10 for peak value were at the level of over 60%. By increasing the ratio of Korean whole wheat flour, the pH, dough fermentation rate, volume, specific volume and moisture content were decreased, and gumminess, cohesiveness and hardness except springiness, were increased for storage days. In the crumbScan analysis, the addition of Korean whole wheat flour decreased the volume and increased the crumb fineness of pan bread. In the sensory evaluation, WHF30 showed good preference in the aspect of flavor, taste and overall acceptance, but was not significant between WHF20. CON scored the highest points in volume, specific volume, moisture content and texture, but was not significant between WHF20.

Keywords

References

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