Changes on the Characteristics of Bread Added with the powder of Poria cocos Wolf

백복령 첨가에 따른 식빵의 이화학적 특성 변화

  • Shin, Gil-Man (Department of Cooking Science, Sunchon National University) ;
  • Park, Jong-Yeul (Department of Cooking Science, Sunchon National University)
  • 신길만 (순천대학교 조리과학과) ;
  • 박종열 (순천대학교 조리과학과)
  • Published : 2008.04.28

Abstract

To investigate the effects on the bread added with $0{\sim}5%$ of Poria cocos Wolf powder (PP), and analyzed dough rasing power, gluten content, RVA, and properties of bread added powder of Poria cocos Wolf. Powder of white Poria cocos Wolf were contented moisture, 7.67, crude protein, 0.61, crude lipid, 0.58, crude ash, 032, and crude fiber 0.30. Dough rasing power were decreased by low intial pasting temperature and temperature at peak viscosity, and decreases in viscosity at peak point and as reveal through RVA. Breakdown and gluten contents of dough decreased by power of Poria cocos Wolf. Color and scanning electron microscope of bread wasn't significantly different when Poria cocos Wolf powder was added up to 5 percent.

백복령분말의 첨가량에 따른 밀가루 반죽의 품질특성에 미치는 영향을 알아보기 위하여 백복령분말을 $0{\sim}5%$의 비율로 첨가하여 식빵의 이화학적 특성을, 비교 분석하였다. 복령의 일반성분 함량은 수분 함량은 7.67%이었고, 조단백질 함량은 0.61% 나타났고, 조지방 함량은 0.58%로 나타났다. 조회분 함량은 0.32%이었고, 조섬유 함량은 0.30%로 나타났다. 백복령분말을 첨가한 밀가루의 호화도(RVA)는 백복령분말의 첨가량이 증가함에 따라 호화개시온도와 최고점도는 감소하였으며 breakdown은 백복령분말의 첨가량이 증가함에 따라 증가하였다. gluten 함량과 반죽팽창력은 모두 백복령분말 첨가량이 증가할수록 유의하게 증가하였다. 색도는 백복령의 첨가량이 증가할수록 L값은 낮아졌으며 a값과 b값은 증가하였다.

Keywords

References

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