Quality characteristics and preferences of loaf bread according to the processing conditions of nurungji
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In this study, the moisture content, proofing (fermentation) expansion power, cost, baking loss, chromaticity, physical properties, and sensory evaluation characteristics of loaf bread was measured by statistical analysis by different processing conditions of nurungji, and the results are as follows. First, loaf bread doughs were produced with the experimental materials with different nurungji processing methods with nurungji powder (NP1), tangjong (NR2), hydrothermal treatment (NT), and nurungji powder (NP4). Second, the moisture content showed a significant difference in fermentation rate, volume, and weight from the control. Third, as a result of the chromaticity measurement, a significant difference was shown in the value L of the control group and the redness value a, and the yellowness value b of the NP4 was high. Fourth, hardness was shown in the control at 1.79 and NT3 at 1.77, attachability in the control 0.17, NT3 at 0.19, adhesiveness in the control 1.11, NT3 at 1.25, and chewability in the control 6.30. There was a significant difference through the TPA measurement results according to the nurungji processing conditions. On the other hand, cohesiveness and elasticity did not show much difference in all samples. Lastly, the taste, hardness, flavor, texture, color, and overall eating quality showed a significant difference in NT3 of the nurungji processing conditions. This experiment confirmed the possibility of making bread according to the processing conditions of nurungji and the optimal mixing ratio and found a new part of rice bread. It was intended to contribute to the research of functional and practical products in the confectionery industry, the development of new products, and the increase of income for farmers
Abstract
In this study, the moisture content, proofing (fermentation) expansion power, cost, baking loss, chromaticity, physical properties, and sensory evaluation characteristics of loaf bread was measured by statistical analysis by different processing conditions of nurungji, and the results are as follows. First, loaf bread doughs were produced with the experimental materials with different nurungji processing methods with nurungji powder (NP1), tangjong (NR2), hydrothermal treatment (NT), and nurungji powder (NP4). Second, the moisture content showed a significant difference in fermentation rate, volume, and weight from the control. Third, as a result of the chromaticity measurement, a significant difference was shown in the value L of the control group and the redness value a, and the yellowness value b of the NP4 was high. Fourth, hardness was shown in the control at 1.79 and NT3 at 1.77, attachability in the control 0.17, NT3 at 0.19, adhesiveness in the control 1.11, NT3 at 1.25, and chewability in the control 6.30. There was a significant difference through the TPA measurement results according to the nurungji processing conditions. On the other hand, cohesiveness and elasticity did not show much difference in all samples. Lastly, the taste, hardness, flavor, texture, color, and overall eating quality showed a significant difference in NT3 of the nurungji processing conditions. This experiment confirmed the possibility of making bread according to the processing conditions of nurungji and the optimal mixing ratio and found a new part of rice bread. It was intended to contribute to the research of functional and practical products in the confectionery industry, the development of new products, and the increase of income for farmers
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