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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Properties on the Quality Characteristics of Bread Added with Angelica keiskei Koidz Flour

신선초가루를 첨가한 식빵의 품질 특성

  • Published : 1999.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

Effects of adding of Angelica keiskei Koidz flour on the quality characteristics of bread were inves tigated. The content of total dietary fiber was 31.89% in flour of Angelica keiskei Koidz leaf and 43.37 % in that of stem. The content of insoluble dietary fiber increased by blanching, but those of soluble dietary fiber and insoluble dietary fiber increased by steeping in NaCl solution. In the results of sensory evaluation of Angelica keiskei Koidz flour, leaf steeped in NaCl solution and blanched stem showed good overall preference. With the addition of Angelica keiskei Koidz flour, water binding capacity and loaf weight increased, while the loaf volume decreased. The loaf volume of bread added with leaf steeped in NaCl solution and blanched stem were higher than those added with natural Angelica keiskei Koidz flour. The lightness and redness values decreased with the increase of Angelica keiskei Koidz flour content in bread but yellowness values increased. In the texture analyzer measurement for bread added with Angelica keiskei Koidz flour, hardness and springiness somewhat increased, while cohesiveness, gumminess and chewiness decreased. As the results of sensory evaluation of bread added with Angelica keiskei Koidz flour, the score of the breads added with 5% leaf steeped in NaCl solution and 5%, 10% blanched stem were somewhat lower than those of control bread. In terms of rate of addition of Angelica keiskei Koidz flour, the bread added with leaf at 5% level, natural stem at 5% level and stem by blanching at 5%, 10% level had good overall preference.

Keywords

References

  1. 신선초 임웅규;김규열;유증자
  2. Dietary fiber, fiber-deplitedfoods and disease Trowell, H.;Burkitt, D.;Heaton, K.
  3. J. Nutr. v.119 Interaction of bile acids, Phospholipids, cholesterol and triglyceride with dietary fibers in the small intestine of rats Ebihara, K.;Schneeman, B. O.
  4. Cereal Chem. v.54 Fiber in breadmaking-effects on functional properties Pomeranz, Y.;Shogren, M. C.;Finney, K. F.;Bechtel, D. B.
  5. J. Korean Soc. Food & Sci. v.10 A study on the effect of addition of dietary fibers on puality of julpyun Lee, J. Y.;Koo, S. J.
  6. Korean J. Food Sci. Tech. v.22 Effect of the addition of dietary fiber on satling of cakes Kang, K. C.;Baek, S. B.;Rhee, K. S.
  7. J. Korean Soc. Food Sci. v.8 Effect of addition of dietary fibers on quality of backsulgies Choi, I. J.;Kim, Y. A.
  8. J. Korean Soc. Food Sci. v.7 A study on the texture characteristics of sooksulgis affected by mugworts Sim, Y. J.;Paik, J. E.;Chun, H. J.
  9. J. Korean Soc. Food Sci. v.28 Preparation of high-fiber bread with barley flour Cho, M. K.;Lee, W. J.
  10. Korean J. Food Sci. & Tech. v.30 Effect of sorghum flour addition on the quality characteristics of muffin Im, J. G.;Kim, Y. S.;Ha, T. Y.
  11. 신선초의 형태, 유목생장 및 화학성분에 대한 기초적인 연구. 서울대학교 대학원 석사논문 엄병헌
  12. J. Pharm. Soc. v.81 Pharmaconostical stidies on Umbelliferous plants ⅩⅧ. On the constituents of the roots of Angelica keiskei Koidzumi Hata, K.;Kozawa, M.
  13. Chem. Pharm. Bull. v.25 The structure of xanthoangelol, a new chalcone from the roots of Angelica Keiskei Koidzume(Umbelliferae) Kozawa, M.;Morita, N.;Baba, K.;Hata, K.
  14. Yakugaku Zasshi v.98 Chemical components of the roots of Angelica Keiskei KoidzumeⅡ. The structure of the chalcone derivatives Kozawa, M.;Morita, N.;Baba, K.;Hata, K.
  15. Korean J. Food Sci. & Tech. v.29 Volatile flavor components in various edible portions of Angelica Keiskei Koidz. Park, E. R.;Lee, H. J.;Lee, M.Y.;Kim, K. S.
  16. Annual Report of Tokyo Metropolitan Research of Public Health v.43 Tocopherol, carotene and water-soluble vitamin C contents and seasonal differences in the edible portions of asgiaba Iguchi, M.;Kikutani, N.;Monma, K.;Kasagara, T.;Tomomatsu, T.;Muracami, Y.;Urano, M.
  17. Official methods of analysis. 13th ed. AOAC
  18. J. Assoc. Off. Anal. Chem. v.68 Determination of total dietary fiber in foods abd food products Prosky, L.;Asp, N. G.;Furda, I.;Devries, J. W.;Schweizer, T. F.;Harland, B. A.
  19. J. Food Sci. v.46 Peanut hull flour as a potential source of dietary fiber Collins, J. L.;Post, A. R.
  20. 日本家庭學會誌 v.39 小麥粉性分および特性ガスポンジケ-キの膨化におよぼす影響- 小麥でんぷん添加,小麥粉の濕熱および脫脂處理の影響 武田紀久子
  21. Food Technol. v.36 Applacation of texture profile analysis to instrumental food texture evaluation Breene, W. M.
  22. SAS User's Guide. Statistics, Verson 6.03 SAS
  23. J, Korean Soc. Food & Nutr. v.25 A study on the contents of dietary fibers and crude fiber in Kimchi ingredients and kimchi Park, K. Y.;Ha, J. O.;Rhee, S. H.
  24. Food Technol. v.43 Dietary fiber Barbara, O.;Schneeman, B. O.
  25. J. Sci. Food Agric. v.25 Physical characteristics of vegetable foodstuffs that could influence bowel function McConnell, A. A.;Eastwood, M. A.;Mitchell, W. D.
  26. J. Food Sci. v.47 Peanut hull flour as dietary fiber in wheat bread Collins, J. L.;Kalantari, S. H.;Post, A. R.
  27. 調理科學 v.21 粉末綠茶の添加ガ 製パン性に及ぼす影響 志垣瞳;大重 淑美;梶田 武俟