|
KMID : 1134820070360050643
|
|
Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 5 p.643 ~ p.650
|
|
|
A Study on the Quality Characteristics of the Bread with Samultang
|
|
Oh Hyun-Kyung
Shin Mal-Shick
Lim Hyeon-Sook
|
|
|
Abstract
|
|
|
|
It has been known that Samultang has positive effects on blood circulation and erythrocyte formation. Samultang was composed of four ingredients, Angelica gigas Nakai, Rahmanniae Radix Preparata, Paeonia lactiflora Pallas, and Cnidium officinale Makino. Five types of bread were prepared by replacing water with Samultang for dough proportionally. Control (C) did not have Samultang and the other four experimental bread contained Samultang: S-Ⅰ (25% of water was substituted by Samultang), S-Ⅱ (50% substituted), S-Ⅲ (75% substituted), and S-Ⅳ (100% substituted). Moisture, protein, and ash contents of Samultang were 97.34±0.11%, 0.42±0.04%, and 1.40±0.16%, respectively. Replacing water with Samultang decreased pH and increased significantly wet gluten content of the dough. Substitution of Samultang for water incremented redness and yellowness of the dough and bread and increased hardness. It also raised the contents of ash and protein. Although it was not significant, in addition, moisture loss of the bread during storage seemed to be lessened by replacing water with Samultang. However, total volume and specific loaf volume of the bread, baking loss rate, and the other textural characteristics except hardness were not affected by substituting water with Samultang. Due to the above results, sensory evaluation of volume and gumminess of the bread were improved significantly by substituting Samultang for water. The bread replaced 25% of the water with Samultang was ranked as the best by the test of sensory evaluation. These results imply that adding Samultang instead of water to dough for bread might bring positive effects on quality characteristics of the bread without any adverse influences. Therefore, it might be worth developing functional bread using Samultang.
|
|
|
KEYWORD
|
|
|
bread, functional foods, Samultang, quality characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|