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KMID : 0903520050480030217
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2005 Volume.48 No. 3 p.217 ~ p.221
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Quality Characteristics of White Pan Bread with Olive Oil
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Lee Sun-Heui
Yun Mi-Suk
Lee Jeong-Hoon
Min Sang-Gi
Lee Si-Kyung
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Abstract
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This study was carried out to investigate the quality characteristics of white pan breads made with shortening and with olive oil by measuring moisture content, baking loss, specific loaf volume and rheological properties. Moisture contents of the white pan breads made with 4% and 6% olive oil were about 39.8% while those made with 4% shortening were 38.68 ± 0.41%. There were no signigicant differences in baking loss between the white pan bread made with 4% shortening, and those made with 4% and 6% olive oil. The specific loaf volume of the white pan bread made with 4% olive oil was 4.08 ml/g and the result showed lower value than that of the white pan bread made with 4% shortening. In terms of hardness and springness, there were no significant differences according to the sort and the amount of lipids, however white pan bread made without oil was the greatest in hardness.
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KEYWORD
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quality characteristics, white pan bread, shortening, olive oil
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