국내산 전립분을 첨가한 식빵의 품질 특성

• Published in: 東아시아食生活學會誌 Vol. 23; no. 5; pp. 586 - 596
• Main Authors: 송영광(Young-Kwang Song), 황윤경(Yoon-Kyung Hwang), 이희태(Hee-Tae Lee), 안혜령(Hye-Lyung An)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 2013
• Subjects: 생활과학; Korean whole wheat flour; pan bread; crumbScan; TPA; sensory evaluation; mixograph
• ISSN: 1225-6781; 2288-8802

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.