Quality Characteristics of White Pan Bread with Chungkukjang Powder

Bread was prepared with different concentrations of Pleurotus eryngii powder (2.5~10.0%), and the fermentation characteristics were investigated. While pH of dough increased, fermentation power of dough expansion by fermentation decreased with the increase of Pleurotus eryngii powder added. Although bread weight decreased, there were no significant differences in dough weight, dough yield and baking loss as Pleurotus eryngii powder content increased. In case of volume and specific volume, they were significantly decreased as Pleurotus eryngii powder content increased. Size of bread decreased gradually and aircell uniformity became bigger and random as Pleurotus eryngii powder content increased. As the results of color values, L and b values of crust decreased; however, there was no significant difference in a value. L value of crumb decreased although a and b values increased by adding the Pleurotus eryngii powder content. In the textual characteristics, hardness, gumminess and brittleness of bread significantly increased as Pleurotus eryngii powder content increased. Cohesiveness and springiness of bread decreased as Pleurotus eryngii powder content increased. In case of free amino acid, Glu content was the largest in most samples and most amino acid contents increased by adding the Pleurotus eryngii powder content except for Asp. In descriptive test, scores of color, flavor, hardness and palatability increased, however aircell uniformity, springiness and moistness decreased as Pleurotus eryngii powder content increased. As the results of preference test, color was the best preferred in control~5.0% groups without significant difference. The preference of flavor and texture was in the order of 2.5% group> 5.0% group> 7.5% group> control> 10.0% group as 2.5% group was the most preferred.

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“…라 발아 콩가루 (10), 김치 분말 (11), 황기 분말 (12), 천연초 선인장 분말 (13), 청국장 (14), 매실 과육 (15) Data are expressed as mean±SD.…”

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Fermentation Characteristics of Bread Added with Pleurotus eryngii Powder

이경애¹,

곽은정²

2009

Journal of the Korean Society of Food Science and Nutrition

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“…The processed powders were evaluated in terms of its intensity characteristics and preference characteristics by providing 20 mL of each sample to each panelist (25).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Inhibition of Browning and Preference Improvements of Dioscorea batatas through the Addition of Sugar Alcohols and Organic Acids

Lee

Yang²,

Kim³

et al. 2009

JFN

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In this study, the color value, water solubility, swelling power and sensory evaluation of Dioscorea batatas was examined with the addition of functional additives such as sugar alcohols and organic acids to investigate the browning inhibition and preference of these additives. Treatment with erythritol and citric acid were found to result in the highest hunter L-value, solubility and swelling power relative to the other functional additives. Therefore, erythritol and citric acid were selected as additives for Dioscorea batatas. The Dioscorea batatas containing the mixed additives (erythritol and citric acid) showed higher brightness, water solubility and swelling power than those containing only a single additive. In addition, the color and taste preference determined in the sensory evaluation had higher values when the mixed additives were used.

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Effects of Soybean Powder and Chungkukjang Powder on Quality Characteristics of Bread

Ko¹,

Lee

2012

Korean Journal of Food Preservation

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Quality Characteristics of White Pan Bread with Chungkukjang Powder

Cited by 15 publications

References 3 publications

Fermentation Characteristics of Bread Added with Pleurotus eryngii Powder

Fermentation Characteristics of Bread Added with Pleurotus eryngii Powder

Inhibition of Browning and Preference Improvements of Dioscorea batatas through the Addition of Sugar Alcohols and Organic Acids

Effects of Soybean Powder and Chungkukjang Powder on Quality Characteristics of Bread

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