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KMID : 1134820090380101430
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 10 p.1430 ~ p.1437
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Development of Functional Bread with Sea Tangle Single Cell Detritus (SCD)
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Bang Sang-Jin
Choi Seung-Hwa
Shin Il-Shik
Kim Sang-Moo
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Abstract
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Functional bread was manufactured with single cell detritus (SCD) of sea tangle. The optimum ingredient formula for SCD bread was determined based on mixture model. Flour and water reduced max weight, strength, hardness and specific loaf volume, whereas the increased SCD reversed the volume change of dough. Flour increased L* and b* values of SCD bread, while SCD decreased. Flour and water decreased a* value, while SCD increased. Max weight, strength, hardness, specific loaf volume, b* value and water holding capacity (WHC) were linear model on ANOVA table, whereas distance, volume change of dough, L* and a* values were nonlinear model. The response constraint coefficient showed that SCD influenced texture of SCD bread more than flour and water did, whereas water influenced the volume change of dough, specific loaf volume and WHC more than flour and SCD did. Moreover, flour influenced color value more than did water and SCD. Distance and a* value fitted nonlinear model with interaction terms for flour-SCD and water-SCD. Optimum ingredient formula for SCD bread was: flour, 48.25%; water, 30.89%; SCD, 3.86%. Sensory evaluation of SCD bread was a little lower than industrial bread and electrolyzed SCD bread.
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KEYWORD
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functional bread, mixture model, single cell detritus, sea tangle, texture
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