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The Effects on the Rheological Properties of the Bread Flour containing Doenjang and Chunggukjang

된장과 청국장 첨가가 강력분의 물성 변화에 미치는 영향

  • Kang, Kun-Og (Dept. of Nutrition and Culinary Science, Hankyong National University) ;
  • Hwang, Seong-Yun (Dept. of Food and Biotechnology & Institute of Food Industry and Biotechnology, Hankyong National University)
  • 강근옥 (국립한경대학교 영양조리과학과) ;
  • 황성연 (국립한경대학교 식품생물공학과/식품생물산업연구소)
  • Received : 2015.03.27
  • Accepted : 2015.04.23
  • Published : 2015.06.30

Abstract

Effects of Doenjang and Chunggukjang on rheological properties of bread flour were investigated based on falling number, RVA, farinogram, colorimeter, rheofermentometer and SEM. The falling number of bread flour was highest among all samples, and mixed flours containing Chunggukjang showed lower falling number than Doenjang. RVA showed that initial pasting temperatures of the control mixed flour of Doenjang and Chunggukjang increased sequentially, whereas peak viscosities were reversed and final viscosities showed similar results. In the farinogram, consistencies and water absorptions decreased with increasing quantity of Doenjang and Chunggukjang. Developments, stabilities, time to breakdowns and farinogram quality numbers of the mixed flour containing Doenjang were higher than those of Chunggukjang and greater addition decreased values. In the rheofermentometer test, height of maximum dough development of mixed flours containing Chunggukjang were lower than that of flours containing Doenjang. Total volumes, retention volumes and retention coefficients of mixed flours containing Doenjang and Chunggukjang were lower compared to the control. For features, SEM showed that mixed flour containing Chunggukjang showed a faded boundary compared to flour containing Doenjang. All of results showed that the various activities of Chunggukjang were more potent than those of Doenjang.

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