Effect of Carboxymethyl Chitosan on Quality of Fermented Pan Bread

발효빵에 첨가한 Carboxymethyl Chitosan이 품질에 미치는 영향

  • Lee, Kyoung-Hae (Department of Food Technology, Dong Nam Health College) ;
  • Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University)
  • 이경혜 (동남보건전문대학 식품가공과) ;
  • 이영춘 (중앙대학교 식품공학과)
  • Published : 1997.02.01

Abstract

Carboxymethyl chitosan (CMC) was added to pan bread, prepared by the straight-dough method, and its effects on shelf-life, retrogradation, antimicrobial activity, water activity, and sensory quality of pan bread were evaluated. The results of differential scanning calorimetry (DSC) and thermoconstanter analysis for retrogradation indicated that shelf-life of pan bread was significantly extended by addition of CMC. Growth of microorganisms, including bakery molds (Aspergillus, Penicillium, etc.) was significantly inhibited by adding CMC to pan bread. Sensory color, off-flavor and overall acceptability of pan bread were stable during storage. However, sensory texture of control was significantly different from that of sample with added CMC.

Keywords

carboxymethyl chitosan;DSC;sensory quality;fermented pan bread