• Title, Summary, Keyword: extensograph

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Effect of Hydrocolloids on Rheological Properties of Bread Dough (Hydrocolloid가 빵 반죽의 레올로지 특성에 미치는 영향)

  • Cho, Hyun;Lee, Myung-Koo;Lee, Jeong-Hoon;Lee, Si-Kyung
    • Applied Biological Chemistry
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    • v.51 no.1
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    • pp.6-10
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    • 2008
  • This study was carried out to investigate rheological properties of bread dough by adding hydrocolloids such as arabic gum, pectin and carboxyl methyl cellulose (CMC). 0.2% and 0.5% of each hydrocolloid were added to the dough. Farinograph, pH of dough, extensograph, fermometer and amylograph were analyzed. In farinograph, water absorption rate of dough was increased by adding hydrocolloids and the highest water absorption resulting in 70.8% was shown by adding 0.5% of CMC. Dough development time increased but stability decreased. pH of dough was lowered by adding hydrocolloids and pH of dough with 0.5% of pectin was the lowest. In extensograph, resistance of dough decreased but extensibility increased and R/E value lowered. In fermometer, $CO_2$ gas production increased and dough with 0.2% of CMC showed the largest gas production. In amylograph, initial gelatinization temperature increased by $0.5-1.5^{\circ}C$, but temperature for maximum viscosity was lowered by $1-1.5^{\circ}C$ and maximum viscosity was increased.

Effect of Whey Ferment Cultured by L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227 on Rheological Properties of Bread Dough (L. acidophilus KCCM 32820과 P. freudenreichii KCCM 31227로 발효한 유청 발효물이 빵 반죽의 레올로지 특성에 미치는 영향)

  • Lee, Jeong-Hoon;Lee, Si-Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.6
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    • pp.795-800
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    • 2009
  • This study was carried out to investigate the rheological properties of bread dough containing whey ferment cultured by L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227. Instrumental analysis such as farinograph, amylograph, extensograph, fermentation power, total titratable acidity (TTA) of dough and pH of dough were tested. On farinograph, difference of water absorption between doughs with and without whey ferment was 0.4% and dough containing whey ferment showed long development time of 3.2 min compared to dough without whey ferment, but showed shorter stability of 16.2 min. On amylograph, there was no significant difference on gelatinization and maximum viscosity temperature; however, maximum viscosity of flour with whey ferment revealed low amylograph unit. On extensograph, value of resistance and R/E ratio of dough containing whey ferment were higher than those of dough without whey ferment. On analysis of dough fermentation power by yeast, dough without whey ferment showed higher volume than dough with whey ferment during fermentation of 240 min. However, TTA of dough was higher in dough with whey ferment than that of the control without whey ferment, even though pH value was low.

Characteristics of Dough with Red Ginseng Marc Powder (홍삼박 분말을 첨가한 반죽의 특성)

  • Han, In-Jun;Kim, Mun-Yong;Chun, Soon-Sil
    • Journal of the East Asian Society of Dietary Life
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    • v.17 no.3
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    • pp.371-378
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    • 2007
  • Red ginseng has been considered a functional food, and many studies on red ginseng and the prevention of cancer, hypertension, arteriosclerosis and constipation have been conducted. In this study, white bread dough with 1, 2, 3, 4 or 5% red ginseng marc powder was measured by a farinograph, extensograph, amylograph, as well as for pH to evaluate the development time, stability, extensibility, resistance to extension, gelatinization temperature, and maximum viscosity temperature. The ash content of the wheat flour increased with an increasing content of red ginseng marc powder. The gelatinization maximum and the temperature for the gelatinization maximum of the flour-water suspension in the amylograph were not affected by the addition of red ginseng marc powder. The moisture absorption of the wheat flour in the farinograph increased as the content of red ginseng marc powder increased. Also, as the content of red ginseng marc powder increased, dough development time decreased. The extensibility of the dough in the extensograph showed a negative relationship with the amount of red ginseng marc powder added.

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Effects of Sucrose and Jochung on Textural Properties of Dough and Quality Characteristics of White Pan Bread (설탕과 조청의 첨가량에 따른 반죽의 물성과 식빵의 품질 특성)

  • Kim, Young-Ho
    • The Korean Journal of Food And Nutrition
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    • v.32 no.2
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    • pp.79-88
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    • 2019
  • This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing jochung. In the farinogram test, the addition of jochung changed water absorption, development time and mixing tolerance index for making bread As the amount of jochung increased, the water absorption, mixing tolerance index decreased and the development time increased. In the extensograph test, the degree of extension decreased with increasing of jochung content whereas degree of resistance was enhanced with addition of jochung. After fermentation treatment, the volume of the dough with 20% sucrose were less than that of the dough containing 20% of jochung. The dough with 5% jochung showed the lowest dough raising power compared to the other doughs. The bread consisting of 15% jochung showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding jochung instead of sucrose for making bread.

Effects of Fructooligosaccharide on Textural Properties of Dough and Quality Characteristics of White Pan Bread (프럭토올리고당 첨가가 반죽의 물성과 식빵의 품질 특성에 미치는 영향)

  • Kim, Young-Ho;Park, Ju-Yeon
    • The Korean Journal of Food And Nutrition
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    • v.30 no.6
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    • pp.1310-1318
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    • 2017
  • This study was conducted to evaluate characteristics of bread and rheology of flour dough containing fructooligosaccharide. In the farinogram test, addition of fructooligosaccharide changed stability and development time. Stability and development time increased as the amount of fructooligosaccharide increased. In the extensograph test, the degree of extension decreased with increasing of fructooligosaccharide content, whereas degree of resistance increased. The volume of the loaf bread containing 10% fructooligosaccharide was the largest, and the bread containing 15% fructooligosaccharide revealed the best taste, flavor, and texture scores. After fermentation treatment, the volume of the dough with 20% of sucrose were less than that of 20% of fructooligosaccharide. Dough with 20% of sucrose revealed lowest dough raising power compared to other doughs. Overall, preference scores by sensory evaluation of bread containing fructooligosaccharide were higher than that of bread with sucrose. Therefore, excellent quality of bread may be achieved by adding fructooligosaccharide instead of sucrose to the process.

Effects of Kimchi Powder on the Quality of White Bread Dough (김치 분말을 첨가한 식빵의 반죽 특성)

  • Ki Mi-Ra;Kim Rae-Young;Chun Soon-Sil
    • Journal of the East Asian Society of Dietary Life
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    • v.15 no.3
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    • pp.334-339
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    • 2005
  • This study was conducted to test the white bread dough with substitution of 1, 2, 3, 4 and $5\%$ kimchi powder on farinograph, extensograph, amylograph, and pH to find the dough development time, stability, extensibility, resistance to extension, temperature at gelatinization, and temperature at maximum viscosity. Dough with kimchi powder showed less moisture absorption than control. Upon increasing amount of kimchi powder, pH was decreased and dough development time was increased Extensibility of dough showed negative correlation with amount of kimchi powder added Gelatinization temperature increased but maximum viscosity temperature decreased as the amount of kimchi powder increased Overall, the samples with substitution of kimchi powder showed better extensibility than the control sample at the first fermentation.

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Rheological Properties of Dough with Whole Wheat Flour (전립분 첨가 반죽의 물리적 특성)

  • 김영호;최광수;손동화;김정호
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.25 no.5
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    • pp.817-823
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    • 1996
  • The rheological prouerties of dough were evaluated the dough added whole wheat flour during breadmaking. From the farinogram, water absorption of the dough was decreased as the amount of coarse whole wheat flour was increased. While water absorption of the dough was increased as the amount of fine whole wheat flour was increased. Arrival time and development time of the dough with coarse whole wheat flour were longer than those of fine whole wheat flour. As the amount of whole wheat flour was increased, the weakness was increased. Weakness of coarse whole wheat flour was higher than that of fine whole wheat flour. From the extensograph, extension and resistance to extension were decreased with increasing the amount of whole wheat flour. Resistance to extension of coarse whole wheat flour was higher than that of fine whole wheat flour. From the amylograph, as the amount of whole wheat flour increased, maximum viscosity was decreased gradually. Though the amount of coarse whole wheat flour and fine whole wheat flour was increased up to 30% and 50%, respectively, external characteristics of bread was remained in normal. As the amount of whole wheat flour was increased, the value of whiteness was decreased.

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Effect of Onion Powder Addition on the Quality of White Bread (양파분말 첨가가 식빵의 품질특성에 미치는 영향)

  • 전순실;박정로;조영숙;김문용;김래영;김경옥
    • The Korean Journal of Food And Nutrition
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    • v.14 no.4
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    • pp.346-354
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    • 2001
  • Physicochemical properties of dough and bread supplemented with onion (Allium cepa L.) powder were investigated. Farinographic characteristics of dough showed that addition of onion by 2% and 4% increased water absorption, however, as the onion added more the water absorption decreased. Addition of 2% onion delayed time for development of dough a little, while more than 4% onion shortened the development time significant1y. A reduction in stability and an Increase in weakness of dough were observed by addition of onion. Addition of onion powder resulted in a reduction of extendibility and an increase in resistance to extension of dough as measured by extensograph. Amylographic analysis showed that addition of onion increased gelatinization temperature and decreased maximum viscosity. Moisture content, baking loss, height and volume of bread tended to decrease with the addition of onion powder. Lightness of bread crust and crumb decreased as the onion powder added more, while redness and yellowness increased. Bread tilth onion powder had mode free amino acid. especially, Arginine. aspartic acid, glutamic acid and alanine, than control. The addition of onion hardness of bread increased, but springiness decreased as the onion added more. Sensory evaluation of bread indicated that addition of 2% and 4% onion powder enhanced springiness, mouth feeling, appearance, hardness, moistness and overall acceptability.

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Effects of Green Tea Powder on Dough Rheology and Gelatinization Characteristics (녹차가루 첨가에 따른 밀가루 반죽의 물성 및 호화특성 변화)

  • 오유경;김창순
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.5
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    • pp.749-753
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    • 2002
  • The effects of green tea powder (GTP) on the rheological properties of dough and gelatinization characteristics were evaluated by farinograph, extensograph, amylograph and DSC. The flours used were high strength flour (HF: 12.5% protein) and blend of 50% high strength flour and 50% low strength flour (HLF: 10.5% protein). As the amount of GTP increased, water absorption, development time and weakness of the dough decreased for both flours, but dough stability increased only for HLF; the extension of the dough decreased but the resistance to extension increased. The pasting temperature increased and maximum viscosity decreased. On the other hand, with the addition of green tea extract to the wheat starch, transition onset temperature, transition peak temper-ature and enthalpy decreased, demonstrating that catechins in green tea facilitate the starch crystal melting.

Development of Buckwheat Bread: 1, Effects of Vital Wheat Gluten and Water-Soluble Gums on Dough Rheological Properties (메밀빵 제조: 1. 활성 글루텐과 수용성 gum물질 첨가가 메밀혼합분 반죽 물성에 미치는 효과)

  • 정지영;김창순
    • Korean journal of food and cookery science
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    • v.14 no.2
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    • pp.140-147
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    • 1998
  • The rheological properties of dough made from composite flour containing 30% of buckwheat flour with 80% of extraction rate and 70% of wheat flour, with addition of vital wheat gluten and/or gums, were studied for the development of buckwheat bread. From the farinograph data, water absorption, development time, and stability of the dough decreased as the amount of buckwheat flour increased. However, the addition of gluten increased the water absorption and development time but decreased the weakness of the dough. The use of xanthan gum showed a stability-increasing effect. From the extensograph data, extension and strength of the dough decreased with increasing amount of buckwheat flour, but resistance to extension increased. The addition of gluten increased the extension and strength of the dough, but decreased the resistance to extension. Guar and xanthan gum added at 0.2% level had little effect on extensograph data of the dough. Overall, addition of, vital wheat gluten improved the properties of buckwheat bread dough better than water-soluble gums.

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