Quality Characteristics of White Bread Amended with Rosa multiflora Thunberg Extracts with Inhibitory Activity against Helicobacter pylori

Helicobacter pylori 억제효과를 가지는 영실(Rosa multiflora Thunberg) 추출물을 첨가한 식빵의 품질특성

  • Park, Ki Tae (School of Culinary Art & Baking technology, Dongju College University) ;
  • Woo, Hi Seob (School of Culinary Art & Baking technology, Dongju College University) ;
  • Cho, Young Je (School of Food Science Biotechnology/Food & Bio-Industry Research Institute, Kyungpook National University)
  • 박기태 (동주대학교 외식조리제과계열) ;
  • 우희섭 (동주대학교 외식조리제과계열) ;
  • 조영제 (경북대학교 식품공학부/식품생물산업연구소)
  • Received : 2012.06.28
  • Accepted : 2012.10.02
  • Published : 2012.10.31


The optimum extraction of phenolic compounds from whole Rosa multiflora Thunberg fruits was accomplished using 70% ethanol, which produced extracts that generated a zone of inhibition around Helicobacter pylori of 13 mm when $200{\mu}g/mL$ phenolic compounds were applied. In this study, the quality of white bread baked from dough containing added Rosa multiflora Thunberg extracts was investigated. No deterioration of product quality factors including hydration of wheat flour, formation of dough and internal visual characteristics of dough was observed. However, white bread containing Rosa multiflora Thunberg extracts had a wet texture because of the high moisture level, as well as a high number of irregular bubble holes when compared to the control. Nevertheless, there were no remarkable differences between the sample and the control.


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