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KMID : 1134820200490080855
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 8 p.855 ~ p.865
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Quality Characteristics of White Bread Added with Psyllium Husk Powder
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Jeon So-Hean
Kim Mee-Ree
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Abstract
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This study aimed to examine the quality characteristics of white bread added with psyllium husk powder. The characteristics of the dough containing psyllium husk powder were analyzed based on farinography and amylography, and pH level, SEM, and color value of white bread added with 2.5%∼10% psyllium husk powder were measured. Farinograph measurement of the bread showed that water absorption, development time, and peak time increased with addition of psyllium husk powder. The amylograph analysis showed that peak viscosity, hot paste viscosity, and breakdown increased with addition of psyllium husk powder. Volume, specific volume, and baking loss rate of white bread decreased with increasing psyllium husk powder amount. The pH levels of dough and bread decreased with increasing amount of psyllium husk powder. The L, a, and b values of the crust decreased, L value of the crumb decreased, and a and b values increased with increasing psyllium husk powder amount (P<0.05).
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KEYWORD
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psyllium husk powder, bread, farinograph, amylograph, quality characteristics
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