Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Characteristics of the White Bread Added with Onion Powder

양파분말 첨가 식빵의 품질 특성

  • Bae, Jong-Ho (Department of Confectionery Decoration, Daegu Mirae College) ;
  • Woo, Hee-Seob (School of Food Science, Dongju College) ;
  • Choi, Hee-Jin (Department of Food Science and Technology, Yeungnam University) ;
  • Choi, Cheong (Department of Food Science and Technology, Yeungnam University)
  • 배종호 (대구미래대학 제과데코레이션과) ;
  • 우희섭 (동주대학 식품과학계열) ;
  • 최희진 (영남대학교 생물산업공학부) ;
  • 최청 (영남대학교 생물산업공학부)
  • Published : 2003.12.01
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Abstract

The quality characteristics of white bread added with 0, 2, 4, 6 and 8% of onion powder were investigated. The color value of bread when onion powder was added had lower values of lightness and higher values of redness and yellowness than those of the control bread. The specific volume of bread added with onion powder increased compared to that of the control bread. Texture measurement showed that hardness, springiness, gumminess, and chewiness decreased as the added amount of onion powder increased.

양파의 기능성을 활용한 제빵원료 소재로서의 이용 가능성을 알아보고자 양파분말을 밀가루에 대하여 0, 2.0, 4.0, 6.0 및 8.0% 첨가하여 직접반죽법으로 제조한 양파식빵의 품질특성을 조사하였다. 빵의 내부 색도는 양파분말 첨가량이 증가할수록 대조구에 비해 L값은 유의적으로 낮았으며 a값은 유의적인 차이를 나타내지 않았거나 높게 나타났고 b값은 높게 나타났다. 식빵의 비용적은 $4.60{\sim}4.74$을 나타내어 모든 양파분발 첨가구가 대조구 4.43보다 높게 나타났다. 빵의 품질평가에서 양파분말 첨가량이 증가할수록 빵의 무게와 부피가 증가하였고 외형과 내부 평가에서는 4.0% 첨가구까지는 차이를 보이지 않았으며 그 이상 첨가구는 낮은 점수를 얻었다. 그러므로 양파 특유의 향미, 생리활성 기능성을 부여한 식빵 제조시 양파분말을 4.0%까지 첨가해도 빵의 품질특성에 큰 영향을 미치지 않았다.

Keywords

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