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KMID : 0380620230550030237
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 3 p.237 ~ p.243
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Effect of Tangzhong on the properties of white pan bread
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Kwon Young-Hoi
Jang Hyeon-Ho
Kang Min-Ho
Shin Hae-Hun
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Abstract
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In this study, five types of bread were prepared with 0, 10, 20, 30, and 40% Tangzhong, and the changes in hardness and other physical properties during storage were analyzed. The volume of the Tangzhong bread was 110-108 mL after fermentation for 20 min, which increased with time. The moisture content of the bread became significantly different from that of the control after the addition of 10-30% Tangzhong and decreased as the storage period increased. The change in moisture content was low at 20% and 30% Tangzhong. No significant differences in color were caused by the use of Tangzhong. The hardness of bread containing 10-30% Tangzhong was lower than that of the control bread. Based on these results, 20-30% can be considered the most appropriate concentration of Tangzhong in white pan bread.
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KEYWORD
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Tangzhong, white pan bread, physical properties, moisture content, hardness
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