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KMID : 0665420140290030298
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Korean Journal of Food Culture
2014 Volume.29 No. 3 p.298 ~ p.306
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Study on the Quality Characteristics of Steamed Bread Using Bamboo and Lotus Leaf Powder
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Hwang Sung-Yeon
Oh Kum-Ja
Kang Kun-Og
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Abstract
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The purpose of this study was to investigate the quality characteristics of steamed bread using mixed flour containing
bamboo leaf and lotus leaf powders. Properties of the steamed breads were tested by colorimeter, water activity, rheometer, SEM, and sensory tests. The L values and a values were higher in steamed bread with bamboo leaf powder. On the other hand, the b values of streamed bread with bamboo leaf powder were lower than lotus leaf powder. During storage, the hardness of steamed bread with bamboo leaf and lotus leaf powders increased control. Furthermore, steamed bread with lotus leaf powder showed hardness than bamboo leaf powder. The springiness of all steamed breads decreased with storage , and steamed breads with bamboo leaf powder showed lower values than lotus leaf powder. The cohesiveness of the control was the highest, and all samples showed significant differences each other. The gumminess of the control was higher than steamed bread with bamboo leaf and lotus leaf powders. Moreover, longer storage time yielded higher gumminess. control relatively smoother surface than that of 1% bamboo leaf powder. The steamed bread with lotus leaf powder had a rougher surface than bamboo leaf powder. sensory characteristics of steamed bread, green color of the samples with bamboo leaf powder was darker than lotus leaf powder. Leaf odor was similar throughout. Freshness of steamed bread containing 1% bamboo leaf powder the highest. The overall acceptability of consumer acceptance was the control, followed by steamed bread containing 1% lotus leaf powder.
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KEYWORD
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Bamboo leaf powder, lotus leaf powder, steamed bread, quality characteristics
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