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KMID : 1011620070230040461
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 4 p.461 ~ p.468
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Quality Characteristics of Bread Made from Domestic Korean Wheat Flour Containing Cactus Chounnyuncho (Opuntia humifusa) Powder
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김경태:Kim Kyung-Tae
최아름:Choi A-Reum/이경석:Lee Kyung-Seok/정용면:Joung Yong-Myeon/이기영:Lee Ki-Young
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Abstract
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The quality characteristics of bread made from domestic Korean wheat flour that contained different amounts of cactus Chounnyuncho (Opuntia humifusa) powder were investigated. The water absorption and peak time, as determined by a farinograph, increased with increasing amounts of cactus powder, while stability, elasticity, and weakness decreased (p<0.05). RVA(Rapid Viseㅇ Analyzer) analysis showed that wheat flour retrogradation was retarded by increasing cactus powder content (p<0.05). The fermentation time of the bread increased with increasing cactus powder content, while the fermented volume and baking loss decreased (p<0.05). According to the sensory test, the most preferred bread contained 3% cactus powder (p0.05).
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KEYWORD
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cactus Chounnyuncho(Opuntia humifusa), farinograph, RVA(Rapid Visco Analyzer), fermentation time, baking loss
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