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KMID : 0896220070270010005
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Journal of Daegu Health College
2007 Volume.27 No. 1 p.5 ~ p.0
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Analysis of Characterization in Bread Added with Black Soybean Powder
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Kim Mi-Ok
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Abstract
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This study investigated the effect of the bread added with black soybean powder on sensory tests and physicochemical characteristic. The results of sensory tests showed better the bread added with roasted black soybean powder than another type black soybean powder. Also, the results of physicochemical characteristic were showed higher fiber content of the bread added with black soybean powder than without black soybean powder, and lipid value was decreased. The results of pH was tended to be a little increased as addition level of black soybean powder was increased. Thus, in order to study bread added with black soybean powder were tended to be better diet effect than without black soybean powder.
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