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KMID : 0665420160310030220
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Korean Journal of Food Culture
2016 Volume.31 No. 3 p.220 ~ p.225
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Quality Characteristics of White pan bread with Led Ginseng powder
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Song Seung-Heon
Shin Gil-Man
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Abstract
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This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked.
Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough
volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were
tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH
decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.
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KEYWORD
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Red ginseng powder, white pan bread, characteristics, sensory evaluation
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