비타민나무 열매 및 잎 분말을 첨가한 모닝빵의 품질 특성
Quality Characteristics of Morning Bread made withSea Buckthorn (Hippophae rhamnoides L.) Berry and Leaf
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초록
This study was to investigate the effects of Sea buckthorn berry and leaf powder on the morning bread made with strong flour. After making morning bread, pH, acidity, color, crumb texture, micrographs, and sensory test were investigated. Morning bread with 0.5, 1.0, 1.5, 2.0% berry and leaf powder showed a significant decrease in pH, whereas increase in acidity (p<0.001). Hardness and cohesiveness of the morning bread containing berry and leaf powder significant increased compared to control, whereas decrease in adhesiveness. Higher percentage of berry and leaf powder was associated with lower L value, as well as higher a and b value. The micrographs of morning bread with berry and leaf powder showed a slightly coarser porosity than that of control. The results of the sensory test showed that the over all acceptability of 0.5% leaf powder morning bread was the best among the morning bread made with Sea buckthorn leaf powder.
Abstract
This study was to investigate the effects of Sea buckthorn berry and leaf powder on the morning bread made with strong flour. After making morning bread, pH, acidity, color, crumb texture, micrographs, and sensory test were investigated. Morning bread with 0.5, 1.0, 1.5, 2.0% berry and leaf powder showed a significant decrease in pH, whereas increase in acidity (p<0.001). Hardness and cohesiveness of the morning bread containing berry and leaf powder significant increased compared to control, whereas decrease in adhesiveness. Higher percentage of berry and leaf powder was associated with lower L value, as well as higher a and b value. The micrographs of morning bread with berry and leaf powder showed a slightly coarser porosity than that of control. The results of the sensory test showed that the over all acceptability of 0.5% leaf powder morning bread was the best among the morning bread made with Sea buckthorn leaf powder.
참고문헌 (33)
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