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KMID : 0665220040170030272
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Korean Journal of Food and Nutrition
2004 Volume.17 No. 3 p.272 ~ p.277
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Quality Characteristics of Bread with Rubi Fructus(Rubus coreanus Miquel) Juice
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Kim Young-Soo
Song Geun-Seoup
Hong Sun-Pyo
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Abstract
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Bread were prepared by adding 0%, 5%, 10%, 15%, 20% of rubi fructus(Rubus coreanus Miquel) juice to wheat flour, and the effects of added rubi fructus Juice on dough rheology and bread qualities were examined. The peak and final viscosities in rapid visco analyzer increased with the increase in addition of rubi fructus juice. The water absorption and mechanical tolerance index(MTI) increased, but dough development time and dough stability decreased in farinograph with the increase in addition of rubi fructus juice. The hardness, gumminess and chewiness of bread increased significantly with the increase in addition of tubi fructus juice. From the result of sensory evaluation, bread containing 20% rubi fructus juice were rated as higher quality bread than the others.
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KEYWORD
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rubi fructus juice, dough rheology, bread, texture
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