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KMID : 1134819960250050779
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Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 5 p.779 ~ p.785
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Qualities of Bread and Changes in Phytic Acid during Breadmaking with Whole Wheat Flour
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Kim Young-Ho
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Abstract
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The qualities of bread and change of phytic acid during breadmaking with whole wheat flour were investigated. The ratios of ash contents in wheat flour and whole wheat flour were 0.41% and 1.57%, respectively. The ratios of fiber contents in wheat flour and whole wheat flour were 0.14% and 1.83%, respectively. In amino acid analysis, glutamic acid was determined to be 32~36g/100g protein, which was the highest. Lysine, glycine, arginine and aspartic acid were higher in whole wheat flour than those of wheat flour. Proline, glutamic acid, and phenylalanine were higher in wheat flour than those of whole wheat flour. The ratio of phytic acid content in wheat flour and whole wheat flour was 0.312% and 0.734%, respectively. The content of phytic acid during breadmaking was decreased approximately 65% after proofing, while this was almost constant in the process of oven baking. The content of phytic acid in bread with 3% yeast had less hydrolysis than that in bread with 5% yeast during breadmaking. The phytic acid content in the 0.1% yeast food was decreased more than the 0, 0.3, and 0.5% yeast food groups. As the amount of whole wheat flour increased, the volume of bread was decreased, and color became dark. The sensory evaluation was showed the quality of bread to be the highest when the amounts of coarse whole wheat flour and fine whole wheat flour was 20% and 30%, respectively. Though the amount of coarse whole wheat flour and fine whole wheat flour were increased up to 30% and 50%, respectively, external characteristics of bread was remained in normal.
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KEYWORD
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bread, quality, breadmaking, whole wheat flour, phytic acid
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