홍삼 분말을 첨가한 식빵의 품질특성

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송승헌;신길만
Song, Seung-Heon;Shin, Gil-Man

  • 투고 : 2015.12.15
  • 심사 : 2016.06.30
  • 발행 : 2016.06.30

초록

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

키워드

Red ginseng powder;white pan bread;characteristics;sensory evaluation

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과제정보

연구 과제 주관 기관 : 김포대학교