Quality Characteristics of Bread Made from Domestic Korean Wheat Flour Containing Cactus Chounnyuncho (Opuntia humifusa) Powder

천년초 선인장 분말을 첨가한 우리밀 식빵의 품질특성

  • Kim, Kyung-Tae (Department of food & Biotechnology Hoseo University) ;
  • Choi, A-Rum (Department of food & Biotechnology Hoseo University) ;
  • Lee, Kyung-Seok (Department of food & Biotechnology Hoseo University) ;
  • Joung, Yong-Myeon (Department of food & Biotechnology Hoseo University) ;
  • Lee, Ki-Young (Department of food & Biotechnology Hoseo University)
  • 김경태 (호서대학교 식품생물공학과) ;
  • 최아름 (호서대학교 식품생물공학과) ;
  • 이경석 (호서대학교 식품생물공학과) ;
  • 정용면 (호서대학교 식품생물공학과) ;
  • 이기영 (호서대학교 식품생물공학과)
  • Published : 2007.08.31

Abstract

The quality characteristics of bread made from domestic Korean wheat flour that contained different amounts of cactus Chounnyuncho (Opuntia humifusa) powder were investigated. The water absorption and peak time, as determined by a farinograph, increased with increasing amounts of cactus powder, while stability, elasticity, and weakness decreased (p<0.05). RVA(Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was retarded by increasing cactus powder content (p<0.05). The fermentation time of the bread increased with increasing cactus powder content, while the fermented volume and baking loss decreased (p<0.05). According to the sensory test, the most preferred bread contained 3% cactus powder (p0.05).

References

  1. 김종태, 김철진, 박동준, 황재관, 구경형, 이수정, 조성자, 남수진. 1996. 우리밀의 종합적 활용을 위한 가공공정 기술의 개발. 한국식품개발연구원 보고서, pp 1-236
  2. A.A.C.C. 1983. Approved Methods of the AACC. 8th ed, American Association of Cereal Chemists, St. Paul. MN. U.S.A
  3. Amin ES, Olfat M, Awad, El-Sayed MM. 1970. The mucilage of opuntia ficus-indica mill. Carbohydrate Research 15(1): 159-161 https://doi.org/10.1016/S0008-6215(00)80304-3
  4. A.O.A.C. 1984. Official Methods of Analysis. 14th ed, Association of Official Analytical Chemists Washington, D.C
  5. Cho MK, Lee WJ. 1996. Preparation of high-fiber bread with barley flour. Korean J Food Sci Technol 28(4):702-706
  6. Forni E, Penci M, Polesello A. 1994. A preliminary characterization of some pectins from quince fruit (Cydonia oblonga Mill.) and prickly pear (Opuntia ficus indica) peel. Carbohydrate Polymers, 23(4):231- 234 https://doi.org/10.1016/0144-8617(94)90183-X
  7. Habibi Y, Heyraud, a A, Mahrouzb M, Vignon MR. 2004. Structural features of pectic polysaccharides from the skin of Opuntia ficus-indica prickly pear fruits, Carbohydrate Research 339(6):1119-1127 https://doi.org/10.1016/j.carres.2004.02.005
  8. Ham SS, Lee SY, Choe M, Hwang Bo HJ. 1998. Antimutagenicity and cytotoxicity effects of woori-mill wheat flour extracts added with wild herb and seaweed powder. Korean J Soc Food Sci Nutr 27(6):1177-1182
  9. He H, Hoseney RC. 1991. Gas retention of different cereal flours. Cereal Chem 68(4): 334
  10. Hwang YK, Hyun YH, Lee YS. 2001. Study on the characteristics of bread with green tea powder. Korean J Food Nutr 14(4): 311-316
  11. Kang SW, Lee BG. 2004. Rheological Properties of Dough Qualities of Functional Bread Flour Added with Chungpesagan-tang Extracts & Re-Procurement Attitude. Korean J Culinary Research 10(4): 165-177
  12. Kim EJ, Kim SM. 1998. Bread Properties Utilizing Extracts of Pine Needle according to Preparation Method, Faculty of Life Resourses science. 30(3): 542-547
  13. Kim TJ. 1996. Coloured resources plants of Korea. Seoul National University of publishing department, Seoul. pp 140-141
  14. Lee HS, Park JR, Chun SS. 2001. Effects of Pine Pollen Powder on the Quality of White Bread Prepared with Korean Domestic Wheat Flour. Korean J Food Sci Nutr 14(4): 339-345
  15. Lee KS, Kim MG, Lee KY. 2004. Antimicrobial Effect of the Extracts of cactus Chounnyouncho (Opuntia humifusa) against Food borne Pathogens. Korean J Soc Food Sci Nutr 33(8): 1268-1272 https://doi.org/10.3746/jkfn.2004.33.8.1268
  16. Lee SY, Hur HS, Song JC, Park NK. 1997. Comparison of Noodle-Related Characteristics of Domestic and Imported Wheat. Korea J Food Sci Technol 29(1):44- 50
  17. McGarvie D, Parolis H. 1979. The mucilage of Opuntia ficus-indica Carbohydrate Research 69(1): 171-179 https://doi.org/10.1016/S0008-6215(00)85762-6
  18. Meyer BN, Mohamed YA, McLaughlin JL. 1980. ${\beta}$-phenyltyramine from the Cactus genus Opuntia. Phytochemistry 19(4): 719-720 https://doi.org/10.1016/0031-9422(80)87057-9
  19. Nadra K Ouelhazi, Rachid Ghrir, K H Di ep Le, Florence Leder. 1992. Invertase from Opuntia ficus-indica fruits Phytochemistry 31(1):59-61 https://doi.org/10.1016/0031-9422(91)83005-6
  20. Operation manual for the series 3 RVA 1995: Issued July. Newport scientific Pty. Ltd., Warriewood NSW Australia, 10-18
  21. Stintzing FC, Schieber A, Carle R. 1999. Amino acid composition and betaxanthin formation in fruits from Opuntia ficus-indica. Planta Med 65: 632-635 https://doi.org/10.1055/s-1999-14037
  22. Trachtenberg S, Alfred M Mayer. 1981. Composition and properties of Opuntia ficus-indica mucilage. Phytochemistry 20(12): 2665-2668 https://doi.org/10.1016/0031-9422(81)85263-6
  23. Vignon MR, Heux L, Malaininea ME, Mahrouz M. 2004. Arabinan. cellulose composite in Opuntia ficus-indica prickly pear spines. Carbohydrate Research 339(1): 123-131 https://doi.org/10.1016/j.carres.2003.09.023