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KMID : 0665220170300051096
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Korean Journal of Food and Nutrition
2017 Volume.30 No. 5 p.1096 ~ p.1104
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Quality Characteristics of Pan Bread containing Red Ginseng Jung Kwa By-Product
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Lee Eui-Seok
You Kwan-Mo
Jeoung Young-Nam
Jeon Byeong-Seon
Ko Bong-Soo
Hong Soon-Tack
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Abstract
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This study was carried out to investigate the characteristics of the quality of bread containing Red Ginseng Jung Kwa by-product, added in ratios of 0, 10, 20 and 30% of flour. It was found in dough and bread containing red ginseng Jung Kwa by-product that dough and loaf volume, specific loaf volume, baking loss, and pH decreased with an increasing amount of red ginseng Jung Kwa by-product. In addition, loaf weight and hardness were also reduced. In particular, hardness appeared to be 2.18 times higher for bread containing 30% Red Ginseng Jung Kwa by-product as compared to the amounts found in the control. For color, increasing the amount of Red Ginseng Jung Kwa by-product reduced the L value, whereas the a and b values were increased. In the sensory evaluation, the highest overall preference score was observed in the bread containing 20% red ginseng Jung Kwa by-product, whereas the lowest score was found in the control (no red ginseng Jung Kwa by-product added). It was concluded that pan bread containing red ginseng Jung Kwa by-product could be prepared with good acceptability, and that its optimum concentrate was found to be 20% of flour.
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KEYWORD
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red ginseng Jung Kwa by-product, specific loaf volume, sensory evaluation
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