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KMID : 1011620120280060839
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 6 p.839 ~ p.846
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Quality Characteristics of Bread Added with Paprika Powder
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최순남:Choi Soon-Nam
김현정:Kim Hyun-Jung/정남용:Chung Nam-Yong
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Abstract
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This study was carried out in order to evaluate the effects of paprika powder on bread quality. Breads were prepared with the addition of 0%, 2.5%, 5.0%, 7.5% and 10.0% of paprika powder based on wheat flour. The weight of breads with paprika powder ranged from 526.5 ∼537.3 g; that of the control was 525.0 g. The volume of the breads prepared by adding paprika powder was 1946.1∼2114.3 mL, whereas that of the control was 2144.4 mL. The height, specific volume and baking loss rate of breads with added paprika powder decreased with the addition of paprika powder. The hardness, springiness, cohesiveness and chewiness increased with the addition of paprika powder. The Hunter L values of breads decreased, whereas a and b values increased. The sensory quality of the paprika powder breads tested by color, moistness and chewiness was better than that of the control. In particular, the overall acceptability of the bread with the addition of 5.0% paprika powder had the best quality.
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KEYWORD
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paprika powder, quality characteristics, texture property, sensory evaluation
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