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KMID : 1134820200490010069
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 1 p.69 ~ p.79
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Storage Characteristics and Degradation Properties of Morning Bread with Added Dried Laver
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Kim Sun-Bong
Baek Seung-Yeon
Kim Mee-Ree
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Abstract
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The purpose of this study was to evaluate storage characteristics and degradation properties of morning bread supplemented with dried laver. Bread was prepared with dried laver (Control, LP1, LP2, LP3) and stored at 4°C for 7 days. For the moisture content, the decreasing gap in the bread with added dried laver was lower than that of the control as the amount of laver powder increased. Immediately after baking, the volume (96.7 mL) and height＋width (11.0 cm) of LP3 were the lowest among the group. The volume of all the groups decreased during the entire storage period. The textural properties according to TPA (texture profile analysis) showed that the hardness of the control group maintained a higher gap than the breads with added dried laver during the entire storage period. The DSC (differential scanning calorimetry) showed that the enthalpy gap of LP3 (0.73 cal/g) was lower than that of the control group (3.23 cal/g). Also, the enthalpy gap of morning bread with added dried laver decreased with the increasing amount of added laver powder. Based on these results, addition of laver powder to the bread improves storage quality by delaying degradation during storage.
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KEYWORD
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laver, storage characteristics, retrogradation property, DSC
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