상황현미 분말이 첨가된 식빵의 품질 특성

• Published in: 東아시아食生活學會誌 Vol. 20; no. 3; pp. 445 - 451
• Main Authors: 정인창(In-Chang Jung), 손호용(Ho-Yong Sohn), 배종호(Jong-Ho Bae), 김기주(Ki-Ju Kim)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 2010
• Subjects: 생활과학; sensory scores; Phellinus linteus grown in brown rice(BRPL); white pan bread; texture
• ISSN: 1225-6781; 2288-8802

This study was carried out to investigate the quality characteristics of breads with added Phellinus linteus grown in brown rice (BRPL). For color values, with increasing added BRPL powder, "lightness" decreased in the crumb while "redness" and "yellowness" increased ($^{***}$ p<0.001). The highest scores in volume and specific volume were observed in white pan bread with 5% BRPL powder added. When 10%, 15%, and 20% BRPL powder were substituted for equal amounts of strong flour, the volume and specific volume ratios of white pan bread decreased ($^{***}$ p<0.001). In texture measurements for white pan breads, hardness decreased slightly with the addition of 5% BRPL powder, but significantly ($^{***}$ p<0.001) increased with addition of 10%, 15%, and 20% BRPL powder. The addition of the BRPL powder significantly increased the springiness, gumminess, and brittleness of the white pan bread. The highest sensory scores for color, flavor, taste, and overall acceptance were obtained from white pan bread with 5% BRPL powder added ($^{***}$ p<0.001). By the results of these experiments, we can conclude that the hightest quality of bread with added BRPL powder has no more than 10% added BRPL powder content.