Physicochemical Properties of Onion Powder Added Wheat Flour Dough

양파분말을 첨가한 빵반죽의 물리화학적 특성

  • Published : 2003.06.01

Abstract

The physiochemical properties of wheat flour dough added with onion powder were investigated. The color value of mixed onion powder was added and had low values of lightness and redness, as well as high value of yellowness. Water absorption of the wheat flour dough decreased with the increase in the onion powder. Both development time and stability of the wheat flour dough with onion powder added were less than those of the control. An increase in the added amount of onion powder resulted in an increase of weakness. The maximum viscosity gradually decreased with the increase the amount of onion powder, while the temperature of gelatination did not change. The wheat flour dough extensibility decreased, and the resistance of extension and area under the curve increased in the onion powder. It is of considerable note that the pH of the wheat flour dough decreased in the process of fermentation with an increase in the amount of onion powder.

Keywords

onion powder;dough;water absorption;viscosity;extensibility

References

  1. Bracco, U., Lohger, J. and Viret, J.L. Pr0ducti0n and use of natural antioxidants, J. Am. Oil Chem. Soc. 58: 686-692 (l981) https://doi.org/10.1007/BF02899449
  2. Morimitsu, Y. and Kawakishi, S. Inhibitors of platelet aggregation from onion. Phytochemistry 29: 3435-3439 (1990) https://doi.org/10.1016/0031-9422(90)85252-B
  3. Kee, H.J. and Park, Y.K. Preparation and quality properties of extruded snack using onion pomace and onion, Korean J. Food Sci. Technol. 32: 578-583 (2000)
  4. Chung, D.O. and Park, Y.K. The study of softdrinks production and functional food in onions. Korean J. Soc. Food Sci. 15: 158-162 (1999)
  5. Kim, M.Y. and Chun, S.S. Effects of onions on the quality characteristics of strawberry jam. Korean J. Soc. Food Cookery Sci. 17: 316-322 (2001)
  6. Cho, M,K. and Lee, W.J. Preparation of high-fiber bread with barley flour. Korean J. Food Sci. Technol. 28: 702-706 (1996)
  7. Rasper, V.F. Dough rheology and physical testing of dough, pp. 107-110. In: Advances in Baking Technology, MN, USA (1992)
  8. American Association of Cereal Chemists (AACC). Approved Method. Secs. 54-10. The Association, St. Paul, MN, USA (1985)
  9. Bae, J.H., Woo, H.S., Choi, H.J. and Choi, C. Qualities of bread added korean persimmon (Diospvros kaki L. folium) leaf powder. J. Korean Soc. Food Sci. Nutr, 30: 882-887 (2001)
  10. Pyler, E.J. Physical and chemical test methoos. Chapter 21 in baking science and technol. Vol. 11, 824-850, Sosland Publishing Co., Kansas, USA (1988)
  11. Kang, M.Y., Choi, Y.H. and Cnoi, H.C. Interrelation between physicochemical properties of milled rice and retrogargdation of rice bread during cold storage. J. Korean Soc. Food Sci. Nutr. 26: 886-891 (1997)
  12. Block, E. Antithrombotk organ0sulfur cornpounds from garlic. J. Am. Soc. 108: 1045-1049 (1986)
  13. Park, Y.K., Jung, S.T., Kang, S.K., Cheun, K.S. and park, I.B. Production of a vinegar from onion. Korean. J. Appl. Microbiol. Biotechnol. 27: 75-79 (1999)
  14. Lindborg, K.M., Tragarch, C., Eliasson, A.C. and Dejmek. P. Time resolved shear viscosity of wheat flour doughs effect of mixing, shear rate and resting on the viscosity of dough of different flours, Cereal Chem. 74: 49-50 (1997) https://doi.org/10.1094/CCHEM.1997.74.1.49
  15. Augusti, K.T. Therapeutic values of onions (Allium cepa L.) and garlic (Allium sativum L.). Indian J. Exp, BioI. 34: 634-639 (1996)
  16. Hamed, M.G.E., Refal, F.Y., Hussein, M.F. and EI-Samahy, S.K. Effect of adding sweet potato flour to wheat flour on physical dough properties and baking. Cereal Chem. 50: 140-146 (1973)
  17. Bughes, B.G. and Lawson, L.D. Antimicn:lbial effects of Allium sativum L., Phytother Res. USA. 5: 154-1158 (1991) https://doi.org/10.1002/ptr.2650050403
  18. Pyler, E.J. Baking Science and Technology, 3rd ed. pp. 592-595. Sosland Pub. Co., Kansas, USA (1990)
  19. Hoseney, R.C., Hus, K.H. and Junge, R.C. A simple spread test to measure the rheological properties of fermenting dough. Cereal Chem.56: 141-152 (1980)
  20. Kim, J.H., Choi, M.S. and Moon, K.D. Quality characteristics of bread prepared with the addition of roasted safflower seed powder. Korean J. Postharvest Sci. Technol, 7: 80-83 (2000)
  21. Kim, H.J., Kang, W.W. and Moon, K.D. Quality characteristics of bread added with gastrodia elata blume powder. Korean J. Food Sci. Technol. 33: 437-443 (2001)
  22. Yook, H.S., Kim, Y.H., Ahn, H.J., Kim, D.H., Kim, J.O. and Byun, M.W. Rheological properties of wheat flour dough and qualities of bread prepared with dietary fiber purified from ascidian (Halocynthia roretzi) tunic. Korean J. Food Sci. Technol. 32: 387-395 (2000)
  23. Jain, R.C. and Vyas, C.R. Hypoglycemic action of onion and galic. Lancet 29: 1491-1498 (1973)
  24. Bae, J.H., Woo, H.S., Choi, H,J., Zhang, Y. and Choi, C. Physicochemical properties of dough added korean persimmon (Diospvros kaki L. folium) leaf powder. Food Sci. Biotechnol. 10: 590-597 (2001)
  25. American Association of Cereal Chemists (AACC). Approved Method. Secs. 22-10. The Association, St. Paul, MN, USA (1985)
  26. Kwon. Y.J., Kwon, J.H. and Kim, H.K. Oleoesin content and functional properties of fresh onion by microwave-assisted extration. J. Korean Soc. Food Sci. Nutr. 28: 876-881 (1999)
  27. AOAC. Official Methods of Analysis, ]5th ed., Association of official Analytical Chemists, Washington D.C. USA (1990)
  28. American Association of Cereal Chemists (AACC). Approved Method. Sees. 54-21. The Association, St. Paul, MN, USA (1985)
  29. Chung, J.Y. and Kim, C.S. Development of buckwheat bread: Effects of vital wheat gluten and water-soluble gums on dough rheological properties. Korean J. Soc. Food Sci. 14: 140-147 (1998)
  30. Bakhsh, R. and Khan, S. Influence of onion (Allium cepa) and chaunga (cara1uma tubercula) on serum cholesterol, triglycendes, total lipids in human subjects. J. Agric. 6: 425-429 (1990)
  31. Kim, E.J. and Kim, S.M. Bread properties utilizing extracts of pine needle according to preparation method. Korean J. Food Sci. Technol. 30: 542-547 (1998)
  32. Kim, J.S. and Park S.I. Baking Properties of Yeast Breads Containing Various Combination of Job's-tears Flour and Wheat Flour. J. Food Hyg. Saf. 14: 17-21 (1999)