The Effect of Vitamin C on Properties of the Breads Made by Dough Frozen after 1st Fermentation

1차 발효 후 냉동생지를 이용한 빵의 특성에 미치는 비타민 C의 영향

  • Lee, Jeong-Hoon (Department of Hotel Culinary Arts, Ansan College of Technology) ;
  • Choi, Doo-Ri (Department of Applied Biology and Chemistry, Kon Kuk University) ;
  • Lee, Si-Kyung (Department of Applied Biology and Chemistry, Kon Kuk University) ;
  • Min, Sang-Gi (Department of Animal Product Science, Kon Kuk University)
  • 이정훈 (안산공과대학 호텔조리과) ;
  • 최두리 (건국대학교 응용생물화학과) ;
  • 이시경 (건국대학교 응용생물화학과) ;
  • 민상기 (건국대학교 축산가공학과)
  • Published : 2003.02.01


Effects of vitamin C on the properties of bread including number of yeast cells, volume of bread, specific loaf volume, and hardness and sensory characteristics were evaluated. Vitamin C was added at various amounts to frozen doughs made through sponge &dough method using sweet dough formula and quickly frozen at $-40^{\circ}C$. Doughs were stored for 4 weeks at $-20^{\circ}C$. Evaluations were done after frozen dough was thawed, fermented, and baked every week. The bread with 150 ppm vitamin C revealed higher yeast cell survival rate during freezing storage, and higher specific and bread volumes than other doughs. Hardness of bread increased with increasing amount of vitamin C added. Bread with 100 ppm vitamin C revealed the highest sensory score. Consequently, addition of 100 ppm vitamin C to bread dough resulted in the highest overall evaluation.


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