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KMID : 1134820110400101488
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 10 p.1488 ~ p.1492
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Quality Characteristics of Par Baked Baguette Containing Hydrocolloids according to Frozen Periods
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Cho Hyun
Lee Jeong-Hoon
Lee Chi-Ho
Lee Si-Kyung
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Abstract
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This study was carried out to evaluate the effects of hydrocolloids such as arabic gum, carboxymethylcellulose (CMC), and pectin on the quality and sensory properties of frozen-par baked baguettes according to frozen storage periods. Exactly 0.2 and 0.5% hydrocolloids were added to the baguettes based on flour. Specific loaf volume, hardness, moisture content, and sensory evaluation of baguettes were analyzed. Specific loaf volume of baguette with added 0.2% CMC was the highest after 3 weeks of storage at -18℃. Moisture contents were not significantly different between control and experimental baguettes. In terms of hardness, baguette with added 0.2% pectin had the lowest value after 3 weeks of storage at -18℃. In sensory evaluation, baguette with 0.2% pectin among hydrocolloids had the highest score for external and internal properties, as well as total acceptance. Consequently, 0.2% pectin increased the quality of baguette.
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KEYWORD
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hydrocolloids, par baked baguettes, quality and sensory evaluation
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