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KMID : 0665420080230020228
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Korean Journal of Food Culture
2008 Volume.23 No. 2 p.228 ~ p.234
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Effect of Astragalus membranaceus Powder on Yeast Bread Baking Quality
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Lee Bo-Ram
Min Sung-Hee
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Abstract
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In this study, Astragalus membranaceus powder was added (3, 6, 9%) during yeast bread preparation and its effect on product quality was examined. The results showed that the dough pH increased as the Astragalus membranaceus powder content increased. However, dough volume during fermentation did not differ significantly among the samples. Bread volume decreased (p<0.001) with an increasing amount of Astragalus membranaceus powder. Also, as the Astragalus membranaceus powder content increased, the Hunter’s color ‘L’ value of the crust decreased and the ‘a’ value increased, and for the crumb, the ‘L’ value decreased and the ‘a’ value increased. Textural property analysis indicated that hardness increased with an increasing amount of Astragalus membranaceus powder. However, up to the 6% level, there were no sensory attribute differences among the samples.
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KEYWORD
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Astragalus membranaceus powder, yeast bread, quality
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