Effects of Emulsifiers on the Quality of Steamed Bread

유화제가 호빵의 품질에 미치는 영향

  • Hwang, Seong-Yun (Institute of Food Industry, Hankyong National University) ;
  • Eom, Ik-Tae (Kyonggi Provincial Government Northern Branch Office)
  • 황성연 (한경대학교 식품산업연구소) ;
  • 엄익태 (경기도청 북부출장소)
  • Published : 1999.08.31

Abstract

This study was conducted to investigate the effects of emulsifiers on the quality of steamed bread. initial pasting temperature of the flour was decreased from $63.8^{\circ}C$ to $59.40{\sim}62.95^{\circ}C$ by adding 1% of emulsifiers such as monoglyceride, lecithin, sugar ester and diacetyl tartaric acid esters of mono- and diglycerides (DATEM). But other rheological properties of the doughs were varied with different emulsifiers. Flour with 1% sugar ester showed the lowest value of final viscosity and set back, therefore sugar ester might be effective for retard the retrogradation of bread. By alveogram test, flour with 1% DATEM showed the highest value of P (tenacity) but the lowest value of L (extensibility), that means DATEM might be effective for strengthening tenacity of dough but it lowered extensibility. After 72 hours of storage test, the steamed bread based on the flour with 1% monoglyceride showed the best crumb softness and the highest score of sensory test.