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Quality Characteristics of White Pan Breads Prepared with Various Salts

소금의 종류를 달리한 식빵의 품질 특성

  • Kim, Hyeog (Dept. of Food Engineering and Solar Salt Biotechnology Research Center, Mokpo National University) ;
  • Choi, Cha-Ran (Dept. of Food Engineering and Solar Salt Biotechnology Research Center, Mokpo National University) ;
  • Ham, Kyung-Sik (Dept. of Food Engineering and Solar Salt Biotechnology Research Center, Mokpo National University)
  • 김혁 (목포대학교 식품공학과, 천일염 생명과학연구소) ;
  • 최차란 (목포대학교 식품공학과, 천일염 생명과학연구소) ;
  • 함경식 (목포대학교 식품공학과, 천일염 생명과학연구소)
  • Published : 2007.01.31

Abstract

This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91 $\sim$ 11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.

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