Optimization of Steamed Bread Making with Addition of Green Tea Powder Using Response Surface Methodology

반응표면분석을 이용한 녹차 첨가 찐빵제조의 최적화

  • 오유경 (창원대학교 식품영양학과) ;
  • 김창순 (창원대학교 식품영양학과) ;
  • 장덕순 (창원대학교 통계학과)
  • Published : 2002.06.01


High strength flour (12.5% protein) and low strength flour (10.5% protein)were used to determine optimum formulation far steamed bread added with green tea powder (GTP). The response surface study consisted of the following independent variables : GTP (1.5∼4.5%), mixing time (8∼14 min), fermentation time (30∼50min). Bread Quality attributes measured for total bread score of each combination were loaf volume, spread ratio, surface glossiness, smoothness, grain and texture (firmness, cohesiveness, elasticity and adhesiveness). The required amount of GTP, mixing time and fermentation time for steamed bread made from two kinds of flour were different. GTP could be more added to lower strength flour than higher strength flour without losing bread quality. GTP highly affected the loaf volume, spread ratio, surface smoothness, firmness and total bread score of steamed bread (p<0.001). The results suggested that the functional steamed bread added with GTP having excellent quality can be made from low strength flour using green tea powder 3.2%, mixing time 11 min 8 sec and fermentation time 39 min 55 sec.


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