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KMID : 1134820060350091260
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 9 p.1260 ~ p.1266
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Quality Characteristics of Bread Added with Germinated Soybean Powder
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Jung Jin-Young
Kim Woo-Jung
Chung Hai-Jung
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Abstract
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Bread was prepared with five different levels of germinated soybean powder (0%, 4%, 8%, 12% and 16%) and the quality characteristics were investigated. Moisture content decreased, while protein, fat and ash content increased with increasing germinated soybean powder content. Addition of germinated soybean powder increased the weight, but decreased the height, volume and specific loaf volume of bread. The incorporation of germinated soybean powder lowered the lightness and yellowness of bread crust. Textural profile analysis showed that hardness, springiness, gumminess and brittleness increased with the increase of germinated soybean powder level, but no significant differences were observed in cohesiveness. Total isoflavone contents of bread increased after baking, and the increase of aglycones was particularly noted. From the results of sensory evaluation, recommended addition level for germinated soybean powder was considered to be 8% or less.
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KEYWORD
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bread, germinated soybean powder, isoflavone, quality
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