Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Study on the Quality Characteristics of Steamed Bread Using Bamboo and Lotus Leaf Powder

죽엽과 연잎 분말을 첨가한 찐빵의 품질 특성에 관한 연구

  • Hwang, Seong-Yun (Department of Food Biotechnology & Institute of Food Industry and Biotechnology, Hankyong National University) ;
  • Oh, Kum-Ja (Department of Food Biotechnology & Institute of Food Industry and Biotechnology, Hankyong National University) ;
  • Kang, Kun-Og (Department of Nutrition and Culinary Science, Hankyong National University)
  • 황성연 (국립한경대학교 식품생물공학과 식품생물산업연구소) ;
  • 오금자 (국립한경대학교 식품생물공학과 식품생물산업연구소) ;
  • 강근옥 (국립한경대학교 영양조리과학과)
  • Received : 2014.02.17
  • Accepted : 2014.06.22
  • Published : 2014.06.30
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Abstract

The purpose of this study was to investigate the quality characteristics of steamed bread using mixed flour containing bamboo leaf and lotus leaf powders. Properties of the steamed breads were tested by colorimeter, water activity, rheometer, SEM, and sensory tests. The L values and a values were higher in steamed bread with bamboo leaf powder. On the other hand, the b values of streamed bread with bamboo leaf powder were lower than lotus leaf powder. During storage, the hardness of steamed bread with bamboo leaf and lotus leaf powders increased control. Furthermore, steamed bread with lotus leaf powder showed hardness than bamboo leaf powder. The springiness of all steamed breads decreased with storage, and steamed breads with bamboo leaf powder showed lower values than lotus leaf powder. The cohesiveness of the control was the highest, and all samples showed significant differences each other. The gumminess of the control was higher than steamed bread with bamboo leaf and lotus leaf powders. Moreover, longer storage time yielded higher gumminess. control relatively smoother surface than that of 1% bamboo leaf powder. The steamed bread with lotus leaf powder had a rougher surface than bamboo leaf powder. sensory characteristics of steamed bread, green color of the samples with bamboo leaf powder was darker than lotus leaf powder. Leaf odor was similar throughout. Freshness of steamed bread containing 1% bamboo leaf powder the highest. The overall acceptability of consumer acceptance was the control, followed by steamed bread containing 1% lotus leaf powder.

Keywords

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