Quality Characteristics of White Pan Bread Containing HPMC, MC, and Sodium Alginate

HPMC, MC, sodium alginate 등의 검류가 식빵의 품질 특성에 미치는 영향

  • Kim, Mi-Young (Department of Food Science & Technology, Graduate School of Agriculture & Animal Science, Konkuk University) ;
  • Lee, Jeong-Hoon (Department of Applied Biology & Chemistry, KonKuk University) ;
  • Lee, Si-Kyung (Department of Applied Biology & Chemistry, KonKuk University)
  • 김미영 (건국대학교 농축대학원 식품공학과) ;
  • 이정훈 (건국대학교 응용생물화학과) ;
  • 이시경 (건국대학교 응용생물화학과)
  • Published : 2009.06.30


This study was carried out to evaluate the quality characteristics of white pan breads containing 0.5% of gums, including HPMC, MC and SA. Moisture content, water activity, cooling loss, bread volume, rheological, and sensory evaluations were performed to examine the bread quality characteristics. Moisture content and water activity were highest in the bread with added HPMC. HPMC showed the smallest cooling loss among the breads compared to the other added gums. The bread with added SA had the thelargest volume at $2,560{\pm}24$ mL. In terms of rheological properties, the hardness of the bread containing HPMC was lowest and the springness of the bread with added SA was the highest. In sensory evaluations, the bread containing HPMC was evaluated as the most preferred product by acquiring the highest scores in internal and external evaluations. Consequently, the bread containing 0.5% SA showed better volume and springiness values. However, the bread containing 0.5% HPMC showed greater moisture content, greater water activity, lower cooling loss, and better sensory evaluation scores. Based on the overall results, HPMC was considered to be the most effective hydrocolloid to increase bread quality.


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