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KMID : 0665420010160010027
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Korean Journal of Food Culture
2001 Volume.16 No. 1 p.27 ~ p.32
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Comparisions of Bread Baking Properties Using Domastic and Imported Flour and Quality Changes During Storage
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Abstract
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Physicochemical and consumer acceptance properties of bread baking prepared with 100% domestic and imported flour and mixtures of the two flours by 50% to 50% were investigated in this study. Quality changes of the breads during storage at 1℃ were also evaluated. Volume of bread made of the mixtures of flour showed significantly higher values than the other two samples. Hardness of bread made with domestic flour had significantly higher value than that of control on the first day of storage at 4℃. However, mixture sample showed significantly higher value than that of control after the third day of storage. Consumer acceptance test indicated that the bread prepared with 50% imported and 50% domestic flour were not significantly different from the bread prepared with 100% imported flour.
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