Rheological Properties of Dough and Quality Characteristics of Bread Added with Silkworm Powder

누에가루 첨가 반죽의 물성 변화 및 빵의 품질 특성

  • Kim, Young-Ho (Department of Hotel Baking Technology, Hyejeon College) ;
  • Cho, Nam-Ji (Department of Hotel Baking Technology, Hyejeon College) ;
  • Im, Moo-Hyeog (Korea Food and Drug Administration)
  • Published : 2005.06.30


Effects of silkworm powder addition on rheological properties of dough and quality characteristics of bread were investigated. Protein content of silkworm powder was 53,98%, much higher than 12.46% of wheat powder, Crude fiber, fat, and pretense contents of silkworm powder were higher than those of wheat flour, Acid analysis revealed glutamic acid content was highest 4,046.16 mg thus, significant depreciation of breadmaking was expected due to weakened gluten structure or dough. Addition of silkworm powder(optimum at 2%) with pretense inactivated by heat treatment resulted in significant improvement of volume and bread quality, with external and internal scores close to those of the control.


silkworm powder;dough;bread;amylograph;extensograph


  1. Kyo HS, Kim SY, Ryu KS, Lee WC. Effect of several sericul-tural products and blood glucose lowering for alloxan-induced hyperglycemic mice. Korean J. Seri. 40: 38-42 (1998)
  2. Chung SH, Kim MS, Ryu KS. Effect of silkworm extract on intestinal ${\alpha}-glycosidase$ activity in mice administered with a high carbohydrate-containing diet. Korean J. Seri. 39: 86-92 (1997)
  3. Lee HS, Kim SY, Lee YK, Lee WC, Lee SD, Moon JY, Ryu KS. Effects of silkworm powder, mulberry leaves and mulberry root bark administered to rat on gastrointestinal function. Koran J. Seri. 41: 29-35 (1999)
  4. Kim EJ, Kim SM. Bread properties utilizing extracts of pine needle according to preparation method. Korean J. Food Sci. Technol. 30:542-547(1998)
  5. Matinez-Anaya PB, Bayarri P, Benedito BC. Microflora of the sour doughs of wheat flour bread. Cereal Chem. 67: 85-91 (1990)
  6. Jung HS, Nog KH, Go MK, Song YS. Effect of Leek (Allium tuberosum) powder on physicochemical and sensory characteristics of breads. J. Korean Soc. Food Sci. Nutr. 28: 113-117 (1999)
  7. Hwang JK, Kim JT, Cho SJ, Kim CJ. Characteristics of water soluble fractions of wheat bran treated with various thermal processes. Korean J. Food Sci. Technol. 27: 934-938 (1995)
  8. Wang WM, Klop CF, Ponte JG Effects of twin-screw extrusion on the physical properties of dietary fiber and other components of whole wheat and wheat bran and on the baking quality of the wheat bran. Cereal Chem. 70: 707-711 (1993)
  9. Kim CT, Cho SJ, Hwang JK, Kim CJ. Composition of amino acid, sugars and minerals of domestic wheat varieties. J. Korean Soc. Food Sci. Nutr. 26: 229-235 (1997)
  10. Parkkonen T, Harkonen H, Autio K. Effect of baking on the microstructure of rye cell walls and protein. Cereal Chem. 71: 58-63 (1994)
  11. Yamada Y, Preston KR. Sponge and dough bread; Effects of oxidants on bread and oven rise properties of a Canadian red spring wheat patent flour. Cereal Chem. 71: 297-300 (1994)
  12. Cho MK, Lee WJ. Preperation of high-fiber bread with barley flour. Korean J. Food Sci. Technol. 28: 702-706 (1996)
  13. Kim YS, Ha TY, Lee SH, Lee HY. Effect of rice bran dietary fiber on flour rheology abd quality of wet noodles. Korean J. Food Sci. Technol. 29: 90-95 (1997)
  14. Cho MR, Cho YW, Chung SH, Ryu JH. Effects of silkworm powder on blood glucose and lipid levels in NIDDM (Type II) patients. Korean J. Nutr. 31: 1139-1150(1998)
  15. AACC. Approved Method of the AACC. 8th ed. Method 22-10. American Association of Cereal Chemists, St. Paul. MN, USA (1985)
  16. Oomah BD. Baking & related properties of wheat-oat composite flours. Cereal Chem. 60: 220-225 (1983)
  17. Kang KC, Baek SB, Rhee KS. Effect of the addition of dietary fiber on staling of cakes. Korean J. Food Sci. Technol. 22: 19-25 (1995)
  18. AOAC. Official Methods of Analysis of AOAC. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA (1990)
  19. Pyler EJ. Baking science and technology 3rd ed. vol II. Sosland Pub. Co., KS, USA. pp. 151-158 (1988)
  20. Navicks LL. Corn flour addition to wheat flour doughs effect on rheological properties. Cereal Chem. 64: 5-9 (1987)
  21. Magoffin CD, Hoseney RC. A review of fermentation. Baker's Digest 48: 22-29 (1974)
  22. Cho MR, Cho YW. A study of folk remedies in Type II diabetic patients. Korean J. Nutr. 31:1151-1157 (1998)
  23. AACC. Approved Method of the AACC. 8th ed. Method 54-21. American Association of Cereal Chemists, St. Paul. MN, USA (1985)
  24. Ryu KS, Lee HS, Chung SH, Kang PD. An activity of lowering blood-glucose levels according to preparative conditions of silkworm powder. Koran J. Seri. 39: 79-85 (1997)
  25. Prosky L, Asp NG, Furda I, Devreis JW, Scjweozer TF, Harland BA. Determination of total dietary fiber in foods and food products. J. Assoc. Off. Anal. Chem. 68: 677-684 (1987)
  26. Sidwell VD, Hammerle OA. Changes in physical and characteristics of doughs and bread containing various amounts fish protein concentrate and lysine. Cereal Chem. 47: 739-745 (1970)
  27. Sin YM, Cho KW, Lee TH. Synthesis of fructose esters by Pseudomononas sp. lipase in anhydrous pyridine. Biotechnol. lett. 20:91-94(1998) https://doi.org/10.1023/A:1005399601867
  28. Stillings BR, Sidwell VD, Hammerle OA. Nutritive quality of wheat flour and bread supplemented with either fish protein concentrate or lysine. Cereal Chem. 48: 292-301 (1971)
  29. Anson ML. The estimation of pepsin, papain, cathepsin with hemoglobin. J. Physiol. 22: 79-84 (1939)
  30. Chabot JF. Preparation of food science sample for SEM. Scanning Electron Microscopy 3: 279-283 (1976)
  31. AACC. Approved Method of the AACC. 8th ed. Method 54-10. American Association of Cereal Chemists, St. Paul. MN, USA (1985)
  32. Hoseney RC, Hsu KH, Junge RC. A simple spread test to measure the rheological properties of fermenting dough. Cereal Chem. 56: 141-152(1979)
  33. Chamberlain N, Collins TH, McDermott EE. ${\alpha}-Amylase$ and bread properties. J. Food Technol. 16: 127-152 (1981) https://doi.org/10.1111/j.1365-2621.1981.tb01004.x
  34. Laemmli UK. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227: 680-685 (1970) https://doi.org/10.1038/227680a0
  35. He H, Hoseney RC. Effect of quality of wheat flour protein on bread loaf volume. Cereal Chem. 69: 17-19 (1992)
  36. Bidlingmeyer BA, Cohen SA, Taruin TL, Frost BA. new rapid high sensitivity analysis of amino acid in food type samples. J. Assoc. Off. Anal. Chem. 70:241-253 (1987)