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White Pan Bread Dough Characteristics of Anzunbaengi (Triticum aestivum) Whole Wheat Flour Added HerbsWhite Pan Bread Dough Characteristics of Anzunbaengi (Triticum aestivum) Whole Wheat Flour Added Herbs

Other Titles
White Pan Bread Dough Characteristics of Anzunbaengi (Triticum aestivum) Whole Wheat Flour Added Herbs
Authors
Jung Hyun Gi정용면No Il Hong최진상
Issue Date
2019
Publisher
경상국립대학교 농업생명과학연구원
Keywords
Anzunbaengi (Triticum aestivum) whole wheat; Dough properties; Herbs; Native wheat
Citation
농업생명과학연구, v.53, no.4, pp.103 - 111
Indexed
KCI
Journal Title
농업생명과학연구
Volume
53
Number
4
Start Page
103
End Page
111
URI
https://scholarworks.bwise.kr/gnu/handle/sw.gnu/9719
DOI
10.14397/jals.2019.53.4.103
ISSN
1598-5504
Abstract
In the Anzunbaengi (Triticum aestivum) whole wheat flour mixture group, some herbs (A [white], B [yellow], C [black], D [blue], and E [red]) were added. The physicochemical properties were compared to the strong flour and whole wheat flour mixture groups. The dry gluten content of the control group (strong flour) was 13.5±0.4%, and the content in the whole wheat flour test group was slightly lower in value than the control group. The final viscosity, breakdown, and setback values of the dough were 248.4±0.8, 104.8±0.9, and 103.1±2.9 RVU, respectively. The breakdown was significantly different in the control and whole wheat flour groups. The setback value of the dough was increased by 30 RVU in the whole wheat flour test group compared to the control group by 103.1±2.9 RVU, but there was no significant difference between the test group samples. The consistency of the control dough was 500±10 FU, and the whole wheat flour test group was significantly increased to 585±10~599±10 FU, respectively. The absorption rate was about 2% higher in the whole flour test group than in the control group (66.2±0.3%). The pH of the control paste gradually decreased with fermentation time, and the results of whole wheat flour test group were similar (5.78±0.12~5.88±0.12). As the fermentation time increased, the volume of dough was increased and the result was slightly lower in the whole wheat flour test group than in the control group.
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