Rheological Properties of Wheat Flour Dough and Qualities of Bread Prepared with Dietary Fiber Purified from Ascidian(Halocynthia roretzi) Tunic

멍게껍질로부터 정제된 섬유소 첨가 빵반죽의 물리적 및 제빵의 품질특성

  • Yook, Hong-Sun (Team for Radiation Food & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Young-Ho (Department of Hotel Baking Technology, Hyejeon College) ;
  • Ahn, Hyun-Joo (Team for Radiation Food & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Dong-Ho (Team for Radiation Food & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Jung-Ok (Department of Home Economics, Sejong University) ;
  • Byun, Myung-Woo (Team for Radiation Food & Biotechnology, Korea Atomic Energy Research Institute)
  • 육홍선 (한국원자력연구소 방사선 식품.생명공학기술개발팀) ;
  • 김영호 (혜전대학 호텔제과제빵과) ;
  • 안현주 (한국원자력연구소 방사선 식품.생명공학기술개발팀) ;
  • 김동호 (한국원자력연구소 방사선 식품.생명공학기술개발팀) ;
  • 김정옥 (세종대학교 가정학과) ;
  • 변명우 (한국원자력연구소 방사선 식품.생명공학기술개발팀)
  • Published : 2000.04.30

Abstract

The rheological properties of wheat flour dough and qualities of bread prepared with 0, 10, and 20% of dietary fiber slurry extracted and purified from ascidian (Halocynthia roretzi) tunic were investigated. Water absorption of the dough increased with the increase of dietary fiber slurry. Both arrival and development time of the dough with 10 and 20% dietary fiber slurry added were shorter than those of the control. An increase in the added amount of the dietary fiber slurry resulted in an increase of weakness. The dough's extensibility and resistance to extension were decreased, and the ratio of resistance to extensibility (R/E) decreased with the increase in the dietary fiber slurry. The maximum viscosity gradually decreased with the increase in the amount of dietary fiber slurry, while the temperature of gelatinization was not changed. Both loaf and specific volume of bread were slightly decreased with an increase in the amount of dietary fiber slurry. Overall preference scores by sensory evaluation and the quality characteristics of the bread with up to 20% dietary fiber slurry added was not significantly different from those of the control(p<0.05). The results indicated that the addition of the dietary fiber from ascidian tunic retarded staling and improved the shelf-life of the bread by enhancing the water holding capacity.

Keywords

ascidian tunic;dietary fiber;dough;bread;rheological properties