|
KMID : 0380620090410030278
|
|
Korean Journal of Food Science and Technology
2009 Volume.41 No. 3 p.278 ~ p.283
|
|
|
Quality Characteristics of White Pan Bread ContainingHPMC, MC, and Sodium Alginate
|
|
Kim Mi-Young
Lee Jeong-Hoon
Lee Si-Kyung
|
|
|
Abstract
|
|
|
|
This study was carried out to evaluate the quality characteristics of white pan breads containing 0.5% of gums,including HPMC, MC and SA. Moisture content, water activity, cooling loss, bread volume, rheological, and sensoryevaluations were performed to examine the bread quality characteristics. Moisture content and water activity were highestin the bread with added HPMC. HPMC showed the smallest cooling loss among the breads compared to the other addedgums. The bread with added SA had the thelargest volume at 2,560±24mL. In terms of rheological properties, thehardness of the bread containing HPMC was lowest and the springness of the bread with added SA was the highest. Insensory evaluations, the bread containing HPMC was evaluated as the most preferred product by acquiring the highestscores in internal and external evaluations. Consequently, the bread containing 0.5% SA showed better volume andspringiness values. However, the bread containing 0.5% HPMC showed greater moisture content, greater water activity,lower cooling loss, and better sensory evaluation scores. Based on the overall results, HPMC was considered to be themost effective hydrocolloid to increase bread quality.
|
|
|
KEYWORD
|
|
|
quality characteristics, white pan bread, gums, rheological properties
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|