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KMID : 1011620140300040385
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 4 p.385 ~ p.393
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Quality Characteristics of Bread Dough added with Immature Chalssalbori Flour
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김예슬:Kim Ye-Seul
박주연:Park Ju-Yeon/이정희:Lee Jeung-Hee
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Abstract
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This study investigated both the chemical and antioxidative characteristics of wheat flour added with 10, 20 and 30% immature chalssalbori flour; further, the quality characteristics of bread dough during yeast fermentation were assessed. As the addition rate of chalssalbori flour into wheat flour increased, the DPPH radical scavenging capacity, water absorption index, water solubility index and viscosity were all increased. Moreover, the bread dough with an increased addition rate of chalssalbori flour demonstrated an increased pH, reduced fermentative expansion power and a darker yellowish color. The bread dough added with chalssalbori flour after mixing showed higher hardness, gumminess and adhesiveness, but lower cohesiveness and springiness compared to the control; however, these texture characteristics were changed during fermentation. In the present study, the mixed flour with 10% immature chalssalbori flour conveyed similar pasting characteristics to those of wheat flour; moreover, its bread dough showed higher springiness and fermentative expansion power. Furthermore, a delay effect of starch retrogradation can be expected compared to the control.
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KEYWORD
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bread dough, fermentation, immature chalssalbori flour, pasting characteristics, texture property
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