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KMID : 1134820180470121320
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 12 p.1320 ~ p.1325
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Quality Characteristics of White Bread Using Hot-Air-Dried Leek Powder
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Kim Young-Mo
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Abstract
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This study examined the quality characteristics of white bread using hot air dried leek powder. The pH of dough and bread increased with increasing amount added, and the pH of the control was the highest. The titratable acidity of dough decreased with increasing amount added. The fermentation expansion power of the proofing became weaker as the amount added was increased. Regarding moisture, the bread with leek powder showed a higher level of moisture than the control, and 8% added bread showed the highest level of moisture. The bread volume increased in the order of 8% addition, 6% addition, 4% addition, and 2% addition; 2% addition was the largest. The volume and specific volume of bread was negatively correlated with the amount added. Regarding the inside and outside color of bread, the redness, lightness, and yellowness decreased with increasing amount added, where 8% addition recorded the lowest. The springiness and cohesiveness of bread became weaker as the amount added was increased. The gumminess, brittleness, and hardness of bread were positively correlated with the amount added.
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KEYWORD
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leek (Allium tuberosum Rottler), bread, texture, color, pH
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Listed journal information
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