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Storage Quality Characteristics of Bread Added with Dried Mulberry Pomace

저장 중 건오디박 첨가 빵의 품질 특성

  • Kim, Hyun Jeong (Dept. of Food & Nutrition, Chungnam National University) ;
  • Shin, Suk Kyung (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee Ree (Dept. of Food & Nutrition, Chungnam National University)
  • 김현정 (충남대학교 식품영양학과) ;
  • 신숙경 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2013.08.05
  • Accepted : 2013.11.26
  • Published : 2013.12.31

Abstract

The purpose of this study is to evaluate the storage quality characteristics of bread with added dried mulberry pomace (DMP, 0, 1, 3 or 5%) during storage at $4^{\circ}C$ for 7 days. During the entire storage period, the moisture content was higher in breads containing DMP compared with the control bread. Textural properties by TPA showed that the hardness of DMP bread maintained a lower hardness than that of the control during the entire storage period. Moreover, DSC (Differential Scanning Calorimetry) result showed that ${\Delta}H$ (crystal melting enthalpy) of the bread containing DMP was lower than that of the control bread, which indicate the retarding of retrogradation. The sensory preference test results demonstrated that the bread with 3% DMP had higher scores in over-all preference than the others. These results suggest that DMP delays the retrogradation of bread during storage.

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