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KMID : 0380620070390060652
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 6 p.652 ~ p.657
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Rheological properties of Bread Dough Added with Enteromorpha intenstinalis
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Lim Eun-Jeong
Lee Yoo-Hyun
Hur Chai-Ok
Kwon Soon-Hyung
Kim Ji-Young
Han Yong-Bong
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Abstract
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This study was performed to evaluate the physicochemical and quality characteristics of bread with Enteromorpha intenstinalis added. In order to compare the physical and organoleptic properties, 1 to 4% of E. intenstinalis powder was mixed with the flour. Among the physical characteristics of the dough, the absorption ratio in the farinogram and the degree of attenuation increased with increasing amounts of E. intensinalis owder, whereas the development time, dough stability, the degree of extension, the degree of resistance, and R/E became reduced. In the amylogram, there was no difference in the gelatinization starting temperature among the samples, but the maximum viscosity gradually increased acceptability (color, flavor, moistness, tenderness, mouth feel, and overall acceptability). Taken together, the 2% treatment showed the highest evaluation values, as compared to the other treatments.
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KEYWORD
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bread, Enteromorpha intenstinalis, farinogram, extensograph, sensory evaluation
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