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KMID : 1011620120280040383
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 4 p.383 ~ p.390
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Characteristics of Sanghwabyung(traditional leavened bread)made with Black-wheat Flour
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이순영:Lee Soon-Young
고성희:Ko Seong-Hee/최원석:Choi Won-Surk/한영숙:Han Young-Sook
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Abstract
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In order to reproduce Sanghwabyung that people in the past made and ate at Yuduil (June 6th by lunar calendar) among our traditional rice cakes, this study manufactured Sanghwabyung with black wheat flour by adding the wheat bran and Nuruk powder as leavening source, according to the old cook book “Gyuhapchongseo” and analyzed the quality characteristics. As a result of total phenol and flavonoid contents, DPPH radical scavenging activity of black wheat contents showed the gradual increase significantly (p ＜ 0.001). The number of lactic acid bacteria was 6.72 × 107 CFU/mL just after preparation, and the number of yeast was 5.59 × 107 CFU/mL. The number of lactic acid bacteria and yeast increased after 24 h to 8.48 × 107 CFU/mL and 5.40 × 107 CFU/mL. Hard-ness was the lowest in WF30%, compared with the C and the highest in BF100% and WF100%. The more the added portion increased in WF30% and BF30%, the more the hardness increased significantly (p ＜ 0.001). The cohesiveness was the highest in WF30%, compared with C and BF30%, the lowest. It was shown significantly different between the C and WF and BF sample groups (p ＜ 0.01). Springiness was the highest in WF10% and WF50%, compared with that in C and BF100%, which were the lowest. Springiness decreased significantly (p ＜ 0.001) ad-ded portion increased between WF30% and BF30%. Gumminess was the highest in BF100% and WF100%, whereas that of WF20% was the lowest (p ＜ 0.001). Chew-iness was the highest in BF100% and WF100% (p ＜ 0.001).
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KEYWORD
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black-wheat flour, Sanghwabyung, wheat bran leavening source
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