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KMID : 1011620200360050416
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 5 p.416 ~ p.423
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Quality Characteristics of White Pan Bread Added with Dextrinized Flour
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Song Tae-Hyeop
Yoon Hye-Hyun
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Abstract
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Purpose: This study evaluated the quality characteristics of white pan bread added with dextrinized flour.
Methods: Instead of the strong flour being used in bread dough, 0%(CON) 5%(DF5), 10%(DF10) 20%(DF20) and 30%(DF30) dextrinized flour were added to prepare four types of bread samples added with dextrinized flour. Dough’s fermentation rate, baking loss rate, specific volume, Huntercolor values, texture profile analysis, and consumer acceptance of the samples were determined. In addition, the change in the hardness of the bread during two days of storage at 22℃ was measured to examine the staling property.
Results: The fermentation rate of the dough was significantly different at 60 and 90 minutes. DF10 had the highest fermentation rate at 60 and 90 minutes of fermentation. The baking loss of bread tended to decrease with the addition of DF. The lightness(L) of bread crumbs decreased with increasing amount of DF, while the redness(a) and yellowness(b) increased. The hardness of 20% and 30% DFB was significantly higher (p <0.001). On the other hand there was no difference with DF contents of less than 10%. An acceptance test by 40 consumers resulted that the DF10 showed significantly highest scores in appearance, odor and taste(p＜0.001). During storage for two days, the increase in storage was low with CON, DF5, and DF10, which were classified into the same cluster.
Conclusion: DF10 was the most suitable addition in terms of bread quality, acceptance and storage of samples.
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KEYWORD
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dextrinized four, white pan bread, quality characteristic, sensory acceptance
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