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KMID : 1011620060220020204
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Korean Journal of Food and Cookey Science
2006 Volume.22 No. 2 p.204 ~ p.212
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Physicochemical and Sensory Characteristics of Milk Bread Substituted with High Amount of β-Glucan
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Yang Yun-Hyoung
Kang Eun-Young
Kim Mi-Kyoung
Cho Han-Young
Kim Mee-Ree
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Abstract
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The physicochemical and sensory characteristics of milk bread substituted with a high amount of β-glucan were investigated. As β-glucan content increased up to 20%, the loaf volume and bread height were increased. There were no significant differences in Hunter color L*, a* and b* values of both crust and crumb of milk bread with β-glucan added up to 20%. The moisture content and water holding capacity of bread with 30% β-glucan were the highest among the treatments. Textural properties by TPA showed that hardness was not changed by the addition of β-glucan right after baking. Sensory evaluation results showed that the scores of color, flavor, taste and over-all acceptability of the bread with β-glucan were not significantly different among the treated groups, except for milk bread with 30% β-glucan. Based on our results, β-glucan addition up to 20% enhanced baking quality of milk bread.
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KEYWORD
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Milk bread, β-glucan, characteristics
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