Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Leek(Allium tuberosum) Powder on Physicochemical and Sensory Characteristics of Breads

부추의 첨가가 식빵의 물리화학적 및 관능적 특성에 미치는 영향

  • 송영선 (인제대학교 식품영양학과 및 식품과학연구소) ;
  • 정현실 (인제대학교 식품영양학과 및 식품과학연구소) ;
  • 노경희 (인제대학교 식품영양학과 및 식품과학연구소) ;
  • 고미경 (기초과학연구소)
  • Published : 1999.02.01
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Abstract

Physiological and sensory characteristics of breads prepared with the flour substituted with leek powder were evaluated. Leek powder contained 34.6% total dietary fiber. Substitution of wheat flour with 2% and 3% of leek powder decreased loaf volume by 13 and 27%, respectively. Moisture content was slightly increased and staling rate during storage at 25oC decreased in breads with leek powder. The addition of leek powder slighty increased hardness of fresh bread, but did not affect hardness of stored breads. Breads with leek powder turned into greenish and had characteristic flavor. Nontheless, no significant differences were observed between control and that with 2% of leek powder in sensory evaluation.

Keywords

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