Study on Bread-Marking Quality with Mixture of Buckwheat-Wheat Flour

The possibility of buckwheat-wheat flour mixture as bread was studiedby adding 10, 20, and 30% of buckwheat to wheat flour. To improve bread-making quality of the mixture, gluten, ascorbic acid, and hydroxy propyl methyl cellulose (HPMC) were added to 30% buckwheat-wheat flour and sensory evaluation...

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Published inJ. Korean Soc. Food Sci. Nutr Vol. 29; no. 2
Main Author Bok-Ran Kim Dept, of Home Economics Education, Kangwon University, Chunchon 200-701 (Korea Republic) Yung-Soon Choi Div. of Food Science and Biotechnology, Kangwon University, chunchon 200-701 (Korea Republic)
Format Journal Article
LanguageKorean
Published 2000
Subjects
ALIMENT SANTE POUR HOMME
ALIMENTOS SANOS
BREADMAKING
BUCKWHEAT
CALIDAD
CARDIOVASCULAR AGENTS
FARINE DE BLE
HARINA DE TRIGO
HEALTH FOODS
MEDICAMENTOS CARDIOVASCULARES
MODIFICATEUR CARDIOVASCULAIRE
PANIFICACION
PANIFICATION
QUALITE
QUALITY
SARRASIN
TRIGO SARRACENO
WHEAT FLOUR
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Summary:The possibility of buckwheat-wheat flour mixture as bread was studiedby adding 10, 20, and 30% of buckwheat to wheat flour. To improve bread-making quality of the mixture, gluten, ascorbic acid, and hydroxy propyl methyl cellulose (HPMC) were added to 30% buckwheat-wheat flour and sensory evaluation was also exercised on it. The weight of bread increased but the volume of that decreased as the percentage of buckwheat to wheat flour increased, and improved bread-making quality by adding gluten, ascorbic acid, HPMC to 30% buckwheat-wheat composite flour. When it comes to color, of the bread got darker as the percentage of buckwheat increased, got brighter when gluted and HPMC were added and showed little difference when ascorbic acid was added. Texture of bread increased in maximum weight, strength, hardness but decreased in springiness and cohesiveness. The use of additives showed influence to the some results. In terms of the aging process, enthalpy increased with storage time, and it could be slowed down by the use of the additives. The sensory evaluation showed that 10% buckwheat-wheat bread was most excellent, 20% bread was similar to other bread made from wheat flour, and the bread made by mixing additives were better than just 30% buckwheat-wheat flour interms of quality.
Bibliography:Q01
2001000255
ISSN:1126-3311