|
KMID : 0380620090410030265
|
|
Korean Journal of Food Science and Technology
2009 Volume.41 No. 3 p.265 ~ p.271
|
|
|
Quality Attributes of Bread Made of Frozen Dough Added withMilk Protein-Polysaccharide Mixtures
|
|
Shon Jin-han
Jeung Jeung-Il
Jung Dong-Sik
Lee Hong-Yeol
Eun Jong-Bang
|
|
|
Abstract
|
|
|
|
The quality attributes of bread made with milk protein (casein, C; whey protein, W) and polysaccharide(sodium alginate, A; κ-carrageenan, K) mixtures were investigated to study the method to suppressing quality deteriorationduring storage. Bread prepared with the CA mixture had a higher specific loaf volume compared to the control. And breadmade with the WA mixture had reduced moisture loss during storage compared to the control. The hardness of controland breads containing protein-polysaccharide mixtures increased during storage, but hardness increased more in the controlthan the treatments. In terms of crumb color, the breads containing protein-polysaccharide mixtures had higher L* values,but lower a* and b* values than the control. Finally, there were no significant differences in sensory quality among thecontrol and treatment breads. Overall, data indicate that the addition of CA and WA improved the baking quality of breadand retarded staling.
|
|
|
KEYWORD
|
|
|
bread, milk proteins, polysaccharides, frozen dough, staling
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|