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KMID : 0380620150470010075
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 1 p.75 ~ p.80
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Effect of Houttuynia cordata Thunb. Powder on the Quality Characteristics of Bread
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Park La-Young
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Abstract
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This study was carried out to investigate the quality characteristics of bread containing Houttuynia cordata Thunb. powder (HTP; in ratios of 0, 0.3, 0.5 and 1.0% of the total flour). We found that addition of HTP decreased the pH of dough, whereas the pH of bread remained unchanged. HTP caused no significant change in dough volume during fermentation. Baking loss did not show significant difference between HTP containing bread and control. However, we found changes in bread volume with the most pronounced decrease observed in bread containing 0.1% HTP. Lightness and redness of the inner crumb were decreased by the addition of HTP, whereas yellowness was increased. 2,2-diphenyl-1- picrylhydrazyl-radical scavenging activity and total polyphenol contents were increased significantly by the addition of HTP. The overall acceptability of bread containing 0.5% HTP was better than that of control.
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KEYWORD
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Houttuynia cordata Thunb. powder, bread property, quality characteristics, DPPH radical scavenging activity
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