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KMID : 1134820180470080820
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 8 p.820 ~ p.827
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Quality Characteristics of Dough and Bread Added with Extruded Rice Flour and Cacao (Theobroma cacao L.) Beans
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Park Ju-Yeon
Kim Young-Ho
Ryu Gi-Hyung
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Abstract
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This study investigated the quality characteristics of dough and bread added with extruded rice flour and cacao beans. Cacao whole beans were subjected to non-alkali treatment. During the extrusion process, die temperature (130°C), screw speed (200 rpm), and moisture content (25%) were controlled. Different amounts of extruded rice flour and cacao beans were tested (10, 20, and 30%) to determine the optimal amount and compared with the raw group. In the farinogram, absorption decreased in the group of extruded and raw. As the content of extruded and raw materials increased from 10% to 30%, mechanical tolerance index increased, whereas departure time and stability decreased. The paste and setback viscosities of the extruded and raw materials decreased. Texture tended to decrease as the contents of extruded and raw materials increased. Specific volume and baking loss decreased. Crust L value, a value, b value, and crumb L value decreased as extruded and raw contents increased while crumb a value, and b value increased. In conclusion, the addition amount of 10∼20% was found to be optimal for bread making.
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KEYWORD
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cacao bean, extruded, extruded rice, white pan bread, fermentation power
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