As concerns about health increase, many functional foods have been developed. This study was carried out to increase consumption of commercial Doenjang and develope yeast leavened pan bread added with Korean commercial soybean paste (Doenjang) at the level of 2.5, 5.0, 7.5, 10.0%. Soybean paste used...
As concerns about health increase, many functional foods have been developed. This study was carried out to increase consumption of commercial Doenjang and develope yeast leavened pan bread added with Korean commercial soybean paste (Doenjang) at the level of 2.5, 5.0, 7.5, 10.0%. Soybean paste used were Meju Doenjang (A), commercial tradition Doenjang (B, C, D, E), commercial improved Doenjang (F), and Japanese miso (G). Seven products (A~G) were freeze - dried and powdered to be used in bread formula. It was tried to select the proper Doenjang products at the optimum added level. Physicochemical properties were measured and instrumental and sensory tests of the yeast leavened breads were performed. Also, the effects of Doenjang on the gluten development and dough rheology were evaluated by the measurements of gluten content and resistance to extension (peak force) and extensibility using micro extensigraph. Soy flours (FSF; full fat soy flour, DSF; defatted soy flour) were added to formula to know the effect of soy protein and three kinds of emulsifiers (SSL; sodium stearoyl lactylate, MG; monoglyceride, PS-60; polysorbate 60) were added to know whether substitution of Doenjang for emulsifiers is possible. The results were as follows. The contents of moisture, crude protein, crude lipid, ash, aminonitrogen, pH, titratable acidity and salt of 7 kinds of Doenjang were 49.07~52.18%, 9.72~14.08%, 2.11~7.68%, 10.87~17.38%, 258.4~649.6 mg%, 5.20~5.85, 15.4~23.7 mL and 10.4~17.5%, respectively. Also, the contents of reducing sugar, total free sugar and total organic acid of 7 kinds of Doenjang were 2.61~15.48%, 49.26~174.70 mg/100g, 650.83~1786.00 mg/100g, respectively. There were wide variation in various compositions among all samples. The PDI (protein dispersibility index) of Doenjang powders (A~G) soy flours (FSF, DSF) were 50.0~74.1 and 7.3~10.8, respectively. When the Doenjang powder was added at the level of 2.5%, the dough expansion during first fermentation and ovenspring showed the highest. However, with Doenjang powder more than 7.5%, dough expansion and ovenspring decreased. There were no significant differences of bread dough expansion and ovenspring among the emulsifiers and soy flours. The loaf volume of the bread showed the highest result when the Doenjang powder was added up to 5.0% level. However, with Doenjang powder more than 7.5%, the loaf volume became smaller. No significant difference were evident in dry gluten content of dough with addition of Doenjang powder up to 5.0% although emulsifiers and soy flours gave a some what higher (p<0.05) gluten content than did the Doenjang powder. The extensibility of flour dough and wet gluten increased with addition of Doenjang powders and emulsifiers. The loaf volume of yeast leavened pan bread was highly correlated with ovenspring (r=0.92) of bread dough, PDI (r=0.81), dry gluten content of flour dough (r=0.44), extensibility of flour dough and wet gluten (r=0.55, r=0.51), respectively. The browning color values of bread crust and crumb became deeper with decrease in L value as the addition of Doenjang powder increased. The sensory evaluation of yeast leavened breads also showed breads added with Doenjang powder by 5.0% were preferred. All sensory characteristics of bread such as browning color, roast flavor, sweetness, salty taste, moistness were developed greatly by the addition of Doenjang powder 5.0% reseulting in increase of overall acceptability. As a result, the mechanical and sensory characteristics of Doenjang bread were improved by the addition of 5.0% of commercial Doenjang powders (B, C, E, F, G) showing better results than those obtained with emulsifiers and soy flours. Consequently, when the Doenjang was added into the bread dough at the level of 5.0% based on baker's % the product quality of the yeast leavened pan bread became improved. Therefore we could see the possibility of producing a functional bread using the Doenjang powder.
As concerns about health increase, many functional foods have been developed. This study was carried out to increase consumption of commercial Doenjang and develope yeast leavened pan bread added with Korean commercial soybean paste (Doenjang) at the level of 2.5, 5.0, 7.5, 10.0%. Soybean paste used were Meju Doenjang (A), commercial tradition Doenjang (B, C, D, E), commercial improved Doenjang (F), and Japanese miso (G). Seven products (A~G) were freeze - dried and powdered to be used in bread formula. It was tried to select the proper Doenjang products at the optimum added level. Physicochemical properties were measured and instrumental and sensory tests of the yeast leavened breads were performed. Also, the effects of Doenjang on the gluten development and dough rheology were evaluated by the measurements of gluten content and resistance to extension (peak force) and extensibility using micro extensigraph. Soy flours (FSF; full fat soy flour, DSF; defatted soy flour) were added to formula to know the effect of soy protein and three kinds of emulsifiers (SSL; sodium stearoyl lactylate, MG; monoglyceride, PS-60; polysorbate 60) were added to know whether substitution of Doenjang for emulsifiers is possible. The results were as follows. The contents of moisture, crude protein, crude lipid, ash, aminonitrogen, pH, titratable acidity and salt of 7 kinds of Doenjang were 49.07~52.18%, 9.72~14.08%, 2.11~7.68%, 10.87~17.38%, 258.4~649.6 mg%, 5.20~5.85, 15.4~23.7 mL and 10.4~17.5%, respectively. Also, the contents of reducing sugar, total free sugar and total organic acid of 7 kinds of Doenjang were 2.61~15.48%, 49.26~174.70 mg/100g, 650.83~1786.00 mg/100g, respectively. There were wide variation in various compositions among all samples. The PDI (protein dispersibility index) of Doenjang powders (A~G) soy flours (FSF, DSF) were 50.0~74.1 and 7.3~10.8, respectively. When the Doenjang powder was added at the level of 2.5%, the dough expansion during first fermentation and ovenspring showed the highest. However, with Doenjang powder more than 7.5%, dough expansion and ovenspring decreased. There were no significant differences of bread dough expansion and ovenspring among the emulsifiers and soy flours. The loaf volume of the bread showed the highest result when the Doenjang powder was added up to 5.0% level. However, with Doenjang powder more than 7.5%, the loaf volume became smaller. No significant difference were evident in dry gluten content of dough with addition of Doenjang powder up to 5.0% although emulsifiers and soy flours gave a some what higher (p<0.05) gluten content than did the Doenjang powder. The extensibility of flour dough and wet gluten increased with addition of Doenjang powders and emulsifiers. The loaf volume of yeast leavened pan bread was highly correlated with ovenspring (r=0.92) of bread dough, PDI (r=0.81), dry gluten content of flour dough (r=0.44), extensibility of flour dough and wet gluten (r=0.55, r=0.51), respectively. The browning color values of bread crust and crumb became deeper with decrease in L value as the addition of Doenjang powder increased. The sensory evaluation of yeast leavened breads also showed breads added with Doenjang powder by 5.0% were preferred. All sensory characteristics of bread such as browning color, roast flavor, sweetness, salty taste, moistness were developed greatly by the addition of Doenjang powder 5.0% reseulting in increase of overall acceptability. As a result, the mechanical and sensory characteristics of Doenjang bread were improved by the addition of 5.0% of commercial Doenjang powders (B, C, E, F, G) showing better results than those obtained with emulsifiers and soy flours. Consequently, when the Doenjang was added into the bread dough at the level of 5.0% based on baker's % the product quality of the yeast leavened pan bread became improved. Therefore we could see the possibility of producing a functional bread using the Doenjang powder.
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