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KMID : 1134820150440121826
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 12 p.1826 ~ p.1831
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Quality Characteristics of Bread with Burdock (Arctium lappa L.) Powder
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Tae Mi-Hwa
Kim Kyoung-Hee
Yook Hong-Sun
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Abstract
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The study investigated the quality characteristics of white breads prepared 0, 5, 10, and 15% burdock (Arctium lappa L.) powder. Density of the dough was reduced with increasing burdock powder content, whereas pH of the dough increased with increasing content of burdock powder. The baking loss rate of bread decreased as the amount of burdock powder increased. As powder concentration increased, L and a values of crust and L value of crumb decreased, whereas a and b values of crumb increased. The hardness and chewiness of breads increased upon addition of burdock powder, whereas fracturability, cohesiveness, and springiness decreased. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity and total polyphenol contents were significantly elevated by addition of burdock powder (P<0.05). In a sensory evaluation, color and flavor were highest in the control group while sweet taste, savory taste, moistness, and chewiness were lowest. The overall acceptability of bread added with 5% burdock powder was higher than both the control and other samples.
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KEYWORD
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burdock (Arctium lappa L.), bread, quality characteristic
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