|
KMID : 1134820080370070908
|
|
Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 7 p.908 ~ p.913
|
|
|
Effects of Salicornia herbacea L. Powder on Making Wheat Flour Bread
|
|
Bae Jong Yoon
Park Na-Young
Lee Shin-Ho
|
|
|
Abstract
|
|
|
|
This study was carried out to investigate the effects of Salicornia herbacea L. on baking properties of white breads. Crude fiber and crude ash contents of Salicornia herbacea L. powder were 70.02% and 25.6%, respectively. Fe and Ca contents of Salicornia herbacea L. were 176 ppm and 1,175 ppm, respectively. The pH of dough with Salicornia herbacea L. powder was similar to that of control. Salinity contents did not show any significantly differences between bread added Salicornia herbacea L. powder and control. L (lightness) and b (yellowness) value of the dough were decreased by the addition of Salicornia herbacea L., but a (redness) value was increased. The volume of dough during fermentation and the baking loss did not show significant difference between treatments and control. The weight of bread was increased by the addition of Salicornia herbacea L. but the volume was not.
|
|
|
KEYWORD
|
|
|
SalicorniaherbaceaL., breadproperty, bakingloss, doughvolume, crudefiber
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|