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KMID : 1011620080240040511
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 4 p.511 ~ p.516
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Rheological Properties of Composite Flour and Dough with Concentrated Sweet Pumpkin Powder
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이찬호:Lee Chan-Ho
김문용:Kim Mun-Yong/전순실:Chun Soon-Sil
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Abstract
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In this study, composite flour and dough were prepared with concentrated sweet pumpkin powder(CSPP) at varying concentrations of 3，6, 9, 12, and 15%. The samples and a control were then compared with regards to quality cha?racteristics, including moisture, protein, and ash contents, farinogram characteristics, amylogram characteristics, and falling number of flour and extensogram characteristics of dough, in an effort to determine the optimal ratio of CSPP in the formulation. As the CSPP content increased, the moisture and protein contents of the flour increased, whereas the ash contents decreased. With regard to the farinogram characteristics of flour, water absorption, development time, and stability decreased with increasing CSPP content, while weakness increased. The control group evidenced a signifi?cantly higher beginning temperature of gelatinization as compared to the CSPP samples. The temperature of maximum viscosity, maximum viscosity, and falling number of flour decreased with increasing CSPP content. With regard to the extensogram characteristics of dough, extensibility decreased with increasing testing time and CSPP content, whereas resistance, maximum resistance, and R/E ratio increased. In conclusion, these results show that 6~9% CSPP may prove very useful as a substitute for wheat flour in the production of hardroll bread, and may provide good nutritional and functional properties.
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KEYWORD
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concentrated sweet pumpkin powder, farinogram, amylogram, falling number, extensogram
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