The objective of this work is to make a good bread adding acorn flour that is known as it has high antibacterial activities and contains gallic acid which is notified as a natural antioxidant for eatable fats and oils therefore being used for healthy food. The amylographical characteristics, loaf vo...
The objective of this work is to make a good bread adding acorn flour that is known as it has high antibacterial activities and contains gallic acid which is notified as a natural antioxidant for eatable fats and oils therefore being used for healthy food. The amylographical characteristics, loaf volume, color, texture, degree of retrogradation of the white bread added acorn flour of 0%, 5%, 10%, 15%, 20% ratio were measured for developing the best recipe of the bread. Moreover, the acceptance of the white bread added acorn flour were measured through sensory test. The results obtained were as follows; 1. In accordance with the added amount of acorn flour from 5% to 20%, the loaves' volume were generally decreased. The loaves' volume were negatively correlated with acorn flour adding percentage however the loves' weight were not significantly different. 2. The initial pasting temperature of the added amount of acorn flour 0%, 5% and 10% on amylograph were 62 3℃, however the acorn flour 15% added was 61.5℃ and 20% was 59.6℃. Adding acorn flour of 20% has the lowest initial pasting temperature. The temperature at peak viscosity for the flour adding acorn flour of 10%, 15% and 20% were 90.0℃ comparable to those of 0% and 5%. The temperature at peak viscosity for the acorn flour of 0% and 5% were 88.5℃. 3. The color of L value decreased and a value increased according to the added amount of acorn flour from 5 to 20%. The L value of bread adding the acorn flour 15% with milk 40% was higher than those of milk 0% (control). In case of the adding soy milk, the L value decreased as the amount of the soy milk increased. In case of adding milk and soy milk the L value has also decreased proportionally to adding soy milk however a and b value were not significantly different. 4. As a result of the textural experiment, the hardness increased according to the added amount of acorn flour from 5% to 20%. Adding the acorn flour 20% was the hardest one. The hardness of bread adding the acorn flour 0% to 15% were not significantly different. In case of adding water 45%, the hardness of the bread adding acorn flour 15% was not significantly different from that of control. Adding milk, the hardness gradually increased in accordance with the added milk. When soy milk and milk were added in bread the hardness has generally increased as the soy milk increment. In case of adding milk and soy milk in bread, the cohesiveness were lower than that of control. Adding milk, the springiness, gumminess and brittleness were lower than that of control. 5. The sensory evaluation showed which recipes of the bread with acorn flour got the best results in color, taste, bitter aftertaste, softness, chewiness and overall quality. When acorn flour 15% was added, bread got high score in color and taste however, the bread with acorn flour 20% got lowest score in color and taste. Bitter as aftertaste increased according to the added amount of as acorn flour from 5 to 20%. The results of sensory test showed that the wheat flour with acorn flour of 15% was high in overall quality. In case of milk added bread, adding milk 20% was most preferred. When soy milk and milk were added, adding 20% breads' preference were best respectively. 6. The lightness value of the bread with water 45% and acorn flour 10% has decreased during 2 days storage at 25℃. Nevertheless, no significant differences were observed. In case of the cold storage at -20℃, the L value has decreased as a consequence of the storage time increment in adding acorn flour 15% and 20%. Although the hardness of the bread increased considerably with increasing storage time at 25℃, there were ro differences in springiness and cohesiveness compared with control. No significant differences in hardness were observed as the storage time increase at -20℃ in frozen. In conclusion, wheat flour bread with 15% acorn flour was the best quality in bread properties based on sensory and mechanical evaluation.
The objective of this work is to make a good bread adding acorn flour that is known as it has high antibacterial activities and contains gallic acid which is notified as a natural antioxidant for eatable fats and oils therefore being used for healthy food. The amylographical characteristics, loaf volume, color, texture, degree of retrogradation of the white bread added acorn flour of 0%, 5%, 10%, 15%, 20% ratio were measured for developing the best recipe of the bread. Moreover, the acceptance of the white bread added acorn flour were measured through sensory test. The results obtained were as follows; 1. In accordance with the added amount of acorn flour from 5% to 20%, the loaves' volume were generally decreased. The loaves' volume were negatively correlated with acorn flour adding percentage however the loves' weight were not significantly different. 2. The initial pasting temperature of the added amount of acorn flour 0%, 5% and 10% on amylograph were 62 3℃, however the acorn flour 15% added was 61.5℃ and 20% was 59.6℃. Adding acorn flour of 20% has the lowest initial pasting temperature. The temperature at peak viscosity for the flour adding acorn flour of 10%, 15% and 20% were 90.0℃ comparable to those of 0% and 5%. The temperature at peak viscosity for the acorn flour of 0% and 5% were 88.5℃. 3. The color of L value decreased and a value increased according to the added amount of acorn flour from 5 to 20%. The L value of bread adding the acorn flour 15% with milk 40% was higher than those of milk 0% (control). In case of the adding soy milk, the L value decreased as the amount of the soy milk increased. In case of adding milk and soy milk the L value has also decreased proportionally to adding soy milk however a and b value were not significantly different. 4. As a result of the textural experiment, the hardness increased according to the added amount of acorn flour from 5% to 20%. Adding the acorn flour 20% was the hardest one. The hardness of bread adding the acorn flour 0% to 15% were not significantly different. In case of adding water 45%, the hardness of the bread adding acorn flour 15% was not significantly different from that of control. Adding milk, the hardness gradually increased in accordance with the added milk. When soy milk and milk were added in bread the hardness has generally increased as the soy milk increment. In case of adding milk and soy milk in bread, the cohesiveness were lower than that of control. Adding milk, the springiness, gumminess and brittleness were lower than that of control. 5. The sensory evaluation showed which recipes of the bread with acorn flour got the best results in color, taste, bitter aftertaste, softness, chewiness and overall quality. When acorn flour 15% was added, bread got high score in color and taste however, the bread with acorn flour 20% got lowest score in color and taste. Bitter as aftertaste increased according to the added amount of as acorn flour from 5 to 20%. The results of sensory test showed that the wheat flour with acorn flour of 15% was high in overall quality. In case of milk added bread, adding milk 20% was most preferred. When soy milk and milk were added, adding 20% breads' preference were best respectively. 6. The lightness value of the bread with water 45% and acorn flour 10% has decreased during 2 days storage at 25℃. Nevertheless, no significant differences were observed. In case of the cold storage at -20℃, the L value has decreased as a consequence of the storage time increment in adding acorn flour 15% and 20%. Although the hardness of the bread increased considerably with increasing storage time at 25℃, there were ro differences in springiness and cohesiveness compared with control. No significant differences in hardness were observed as the storage time increase at -20℃ in frozen. In conclusion, wheat flour bread with 15% acorn flour was the best quality in bread properties based on sensory and mechanical evaluation.
주제어
#도토리가루 도토리식빵 생활과학 영양식
※ AI-Helper는 부적절한 답변을 할 수 있습니다.