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누에 열수추출물을 첨가한 식빵의 품질특성

Quality Characteristics of White Pan Bread Containing Heat treated Silkworm Steam Extract

김형준|권용진
한국외식산업학회 (The Korean Foodservice Association)|2016.03|한국외식산업학회지 (FoodService Industry Journal)|제12권 제1호|pp. 87-97|DOI 10.22509/kfsa.2016.12.1.009

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키워드

Quality CharacteristicsSilkwormSteam ExtractactionPan Bread
주제분류관광학

초록

This study investigated the properties of the white pan bread containing extraction of silkworm. The rheological properties, dough volume, baking loss, bread color, bread texture and sensory evaluation were examined bread properties utilizing extracts of silkworm bread. Silkworm steam extract (0, 25, 50, 75 and 100%) added wheat flour. The color of steam extracted silkworm bread showed little differences as the ingredient contents increased. The L-value, b-value were increased as the ingredient contents were increased, while a-value were decreased as the ingredient contents were increased. The texture measurement results indicated that hardness and adhesiveness were increased as the ingredient contents were increased. The cohesiveness, gumminess, resilience, springness, and chewiness were also ecreased as the ingredient contents were increased. The preference investigation results showed that 50% group was higher, the firmness of the 100% group was higher. Overall acceptability of the added groups were higher by about 50%. This research contributes to literature by developing a new product with using silkworm.

Abstract

This study investigated the properties of the white pan bread containing extraction of silkworm. The rheological properties, dough volume, baking loss, bread color, bread texture and sensory evaluation were examined bread properties utilizing extracts of silkworm bread. Silkworm steam extract (0, 25, 50, 75 and 100%) added wheat flour. The color of steam extracted silkworm bread showed little differences as the ingredient contents increased. The L-value, b-value were increased as the ingredient contents were increased, while a-value were decreased as the ingredient contents were increased. The texture measurement results indicated that hardness and adhesiveness were increased as the ingredient contents were increased. The cohesiveness, gumminess, resilience, springness, and chewiness were also ecreased as the ingredient contents were increased. The preference investigation results showed that 50% group was higher, the firmness of the 100% group was higher. Overall acceptability of the added groups were higher by about 50%. This research contributes to literature by developing a new product with using silkworm.

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