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KMID : 1011620070230050664
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 5 p.664 ~ p.670
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The Quality Characteristics of Bread with Added Buckwheat Powder
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최순남:Choi Soon-Nam
정남용:Chung Nam-Yong
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Abstract
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This study was carried out to evaluate the effects of buckwheat powder on bread quality. Different breads were prepared with additions of 0%, 15%, 30%, and 45% buckwheat powder in place of wheat flour. The weights of the breads with buckwheat powder were in the range of 430.3 - 441.5 g，and the control was 421.3g. The volumes of the breads prepared with 15%, 30%, and 45% buckwheat powder were 2432.3 mL, 2219.3 mL, and 2090.8 mL, respectively. The water absorption rates of the breads with added buckwheat powder increased with the addition of buckwheat powder. Hardness increased with the addition of buckwheat powder, and was highest for the bread made with 45% buckwheat powder. The overall sensory quality of the buckwheat powder bread, which was tested by color and taste, was better than that of the control; specifically, the quality of the 30% buckwheat powder bread was the best.
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KEYWORD
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buckwheat powder, quality properties, sensory evaluation
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