|
KMID : 1011620210370020144
|
|
Korean Journal of Food and Cookey Science
2021 Volume.37 No. 2 p.144 ~ p.152
|
|
|
Identification of Significant Formula and Processing Factors for Bread Formulated with the Blends of Korean Domestic Wheat Flour and Purple Wheat Bran Using a Factorial Design
|
|
Moon Yu-Jin
Seo Ye-Ri
Kim Kyeong-Hoon
Kweon Mee-Ra
|
|
|
Abstract
|
|
|
Purpose: This study aimed to identify significant factors for the processing conditions of bread formulated with flour-bran blends with purple-colored wheat (Ariheuk) bran to improve bread quality.
Methods: The solvent retention capacity (SRC) and SDS sedimentation volume of the flour-bran blends at different blending ratios were analyzed. Bread baking with the blends using a factorial design was conducted, and the bread quality was measured. Water amount, mixing time, and fermentation time were chosen as factors, and the two levels of each factor were as follows: 55 and 75 g water; 1.5 and 3.5 min mixing time; 50 and 70 min fermentation time.
Results: The water and sodium carbonate SRC values of the flour-bran blends increased significantly with increasing bran blending ratio (10, 20, and 30%), and the SDS sedimentation volume of the blends decreased significantly. The effects on moisture loss during baking were the most significant with water amount, followed by fermentation time. The effects on bread volume and height were most significant with mixing time. The favored formula and processing conditions for bread prepared with the flour-bran blend at 30% bran, which had the highest volume and height, were 75 g water, 3.5 min mixing time, and 60 min fermentation time.
Conclusion: Overall, purple-colored wheat bran can be blended for producing bread with improved quality by controlling the basic formula and processing conditions.
|
|
|
KEYWORD
|
|
|
purple-colored wheat bran, flour-bran blend, bread, factorial design, processing factor
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|