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KMID : 1011620140300060695
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 6 p.695 ~ p.703
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Quality Characteristics of White Pan Breads Made from Domestic Wheat Flour Added with Deabong Persimmon Puree
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임전순:Ren Chuan-Shun
김지명:Kim Ji-Myoung/신말식:Shin Mal-Shick
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Abstract
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Daebong persimmon puree (DPP) prepared from removing the astringency of persimmon was used as a substitute for water when making the dough of white pan bread using domestic wheat flour, and the resulting, quality characteristics were investigated. The moisture content of DPP was 96.69%, and the dough was made by various levels of substitution of DPP for water (0, 10, 30, 50 and 100%). During fermentation, the expansion power of the dough decreased with increasing DPP levels (p<0.05). The volume, specific volume, baking loss, and the L and ΔE values of the crust and crumb of the breads also decreased with increasing DPP levels. The hardness and chewiness of the bread containing 100% DPP (without water) showed the highest values, but the springiness, cohesiveness and resilience showed the opposite trends. In the difference tests, all attributes except air cell uniformity were significantly different (p<0.05). Bread made with 100% substitution of DPP for water achieved the highest scores for flavor, taste and overall acceptability.
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KEYWORD
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Daebong persimmon puree, domestic wheat flour, white pan bread, substitution, quality characteristics
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