Quality Attributes of Bread Made of Frozen Dough Added with Milk Protein-Polysaccharide Mixtures

우유단백질과 다당류 혼합물을 첨가한 냉동반죽의 제빵특성

  • Shon, Jin-Han (Functional Food Research Center, Chonnam National University) ;
  • Jeung, Jeung-Il (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Jung, Dong-Sik (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Lee, Hong-Yeol (Department of Hotel Culinary and Bakery, Dong-A Injae College) ;
  • Eun, Jong-Bang (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
  • 손진한 (전남대학교 기능성식품연구센터) ;
  • 정정일 (전남대학교 식품공학과.농업과학기술연구소) ;
  • 정동식 (전남대학교 식품공학과.농업과학기술연구소) ;
  • 이홍열 (동아인재대학) ;
  • 은종방 (전남대학교 식품공학과.농업과학기술연구소)
  • Published : 2009.06.30


The quality attributes of bread made with milk protein (casein, C; whey protein, W) and polysaccharide (sodium alginate, A; ${\kappa}$-carrageenan, K) mixtures were investigated to study the method to suppressing quality deterioration during storage. Bread prepared with the CA mixture had a higher specific loaf volume compared to the control. And bread made with the WA mixture had reduced moisture loss during storage compared to the control. The hardness of control and breads containing protein-polysaccharide mixtures increased during storage, but hardness increased more in the control than the treatments. In terms of crumb color, the breads containing protein-polysaccharide mixtures had higher $L^{\ast}$ values, but lower $a^{\ast}$ and $b^{\ast}$ values than the control. Finally, there were no significant differences in sensory quality among the control and treatment breads. Overall, data indicate that the addition of CA and WA improved the baking quality of bread and retarded staling.


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