In order to study bread properties utilizing extracts of mume, mume bread was baked, adding 0, 0.5, 1.0, 1.5 and 2.0 brix of mume extract to wheat flour. The rheological properties, dough pH, dough volume, bread volume, bread color, bread texture and sensory evaluation were tested to examine bread properties baked adding extracts of mume. The results are as follows: The maximum viscosity measured by amylograph decreased gradually with increasing mume extract concentration, while the gelatinization temperature was going up. The development time measured by farinograph increased with use of mume extract, but stability time decreased. After the first fermentation, dough volume decreased greatly under pH 4.0, and there was same tendency in loaf volume. Lightness and redness of the crumb decreased but yellowness increased. Hardness and fracturability of mume bread were lower than control.
In sensory evaluation, mume bread with 0.5 brix mume extract was evaluated as the best in taste, texture, flavor and overall acceptability.
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