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KMID : 0613820100200020197
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Journal of Life Science
2010 Volume.20 No. 2 p.197 ~ p.201
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Properties and Preservation of the Plain Bread Changed by the Addition of Chrysanthemum Powder
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Jung Sang-In
Shin Eun-Ju
Choi Sun-Uk
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Abstract
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0%, 3%, 5%, and 7% chrysanthemum powder was added to plain bread to investigate its effect on the quality and preservation of bread. The properties of dough, physical changes, and sensory evaluation of plain bread with chrysanthemum powder added were analyzed during storage at room temperature. Volumes of dough and bread were decreased by addition of chrysanthemum powder. Also, the pH and Hunter L (lightness) in bread with chrysanthemum powder were lower than those of the control bread, while its redness, yellowness, and hardness were higher. In sensory evaluation, when more than 5% chrysanthemum was added to bread, aftertaste and overall acceptability were rapidly decreased. In contrast, the addition of chrysanthemum minimized the drop of flavor caused by storage time. In conclusion, chrysanthemum powder added to plain bread improved flavor, which declines with storage time.
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KEYWORD
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Chrysanthemum, plain bread, physical change, sensory evaluation
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