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KMID : 1134820120410030430
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 3 p.430 ~ p.435
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Effects of Aged Black Garlic Extracts on the Rheology of Flour Dough
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Wang Sug-Ja
Lee Jeong-Hoon
Choi Mi-Jung
Lee Si-Kyung
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Abstract
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This study was carried out to investigate the rheological effects of black garlic extracts on the bread dough. 0, 5, 10 and 15% of black garlic extracts were added in the bread flour. Falling number, RVA (Rapid visco analyser), farinograph and alveograph were analyzed. Falling number was lowered by increasing the amount of the extract added in the wheat flour. The pasting characteristics of the dough by RVA, value of pasting temperature, peak viscosity, holding strength, final viscosity, break down and set back were increased compared to the control. In the Farinograph analysis, the consistency and the water absorption ratio were elevated with the increase of the extract added. However, the rapid decrease of stability and the time to breakdown values were observed by increasing the extract addition amount compared to the control. However the mixing tolerance index (MTI) was rapidly increased as the amount of the extract addition was increased, and the highest farinogram quality number was observed in the control. Through the alveograph analysis, Pmax value was found to show the highest value in the control, while the L and G values were higher but W values was lowered in the dough with added 15% black garlic extract. As a result of the analysis, there was no significant bad effect until 5% of black garlic extracts was added to the bread dough.
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KEYWORD
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black garlic extracts, bread dough, falling number, farinograph, alveograph
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