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KMID : 1134820210500101108
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 10 p.1108 ~ p.1116
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Quality Evaluation of Pan Bread Supplemented with Immature Chalssalbori Powder
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Baek Chae-Wan
Lee A-Young
Lee Jeung-Hee
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Abstract
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Pan bread was prepared with supplementation of immature chalssalbori powder to increase the utilization of whole immature barley in bakery products, and the quality characteristics were investigated during storage. The volume and specific volume of pan bread decreased with increased amount of powder (P<0.05), while there was no significant difference in weight and baking loss between the control and supplemented pan breads (P>0.05). As the amount of immature chalssalbori powder added increased, the color of the pan bread showed the decreased brightness (L value) and increased yellowness (b value), and the water activity decreased while the pH increased. The pasting properties of the pan bread as measured by a Rapid Visco Analyzer (RVA) indicated that the breakdown and setback viscosities decreased as the amount of powder increased (P<0.05). The X-ray diffraction pattern showed a typical V-type of starch in all pan breads at day 0, whereas the peak of B-type starch was additionally observed at days 2 and 4, and the peak intensity became stronger with a longer storage period, lower storage temperature, and lower amount of supplemental powder, indicating that the extent of starch retrogradation decreased as the amount of supplemental powder increased. The hardness of the pan bread significantly increased with an increase in the amount of powder and increased storage period with lower temperature (P<0.05), whereas the springiness and cohesiveness decreased with the increased amount of powder. The present study shows that supplementation by whole immature chalssalbori powder could delay the retrogradation in health-oriented bakery products.
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KEYWORD
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immature chalssalbori powder, pan bread, quality evaluation, storage, retrogradation
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