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KMID : 0665220200330060599
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Korean Journal of Food and Nutrition
2020 Volume.33 No. 6 p.599 ~ p.613
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Quality Characteristics of White Pan Bread Added with Wheat Sprout Powder by Enzyme and Lactic Acid Bacteria Pretreatment
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Zhu RuiYu
Park Young-Min
Oh Jong-Chul
Lim Seung-Yong
Yu Hyeon-Hee
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Abstract
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The purpose of this study was to evaluate the quality characteristics of white pan bread added with wheat sprout powder without treatment (WP) and wheat sprout powder with only enzyme treatment (WPE), only lactic acid bacteria treatment (WPL) and enzyme and lactic acid bacteria treatment (WPE&L). The three different powder concentration levels of 1%, 3%, and 5% were added to flour to produce the white pan bread. The bread volume and specific volume of the WPE&L group were the highest among all the addition groups. The bread weight, a-value, and b-value of the WP group was highest among all the addition groups, but the bread baking loss and the L-value of the WP group was the lowest among all the addition groups. The texture measurements indicated that the hardness, gumminess, and chewiness values of the bread were the highest in the WP group. The sensory evaluation test showed that bread in the WPE&L group with 3% wheat sprout powder was the best among all the samples studied. Based on our findings, we suggest that the enzyme and lactic acid bacteria pretreated wheat sprout powder is an effective ingredient for improving the overall quality of white pan bread.
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KEYWORD
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wheat sprout, enzyme, lactic acid bacteria, white pan bread, quality characteristics
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