Red ginseng has been considered as a functional food, and many researches on prevention of cancer, hypertension, arteriosclerosis ad constipation with red ginseng have been conducted. In the present study white bread dough with 1, 2, 3, 4 or 5% red dinseng marc powder was measured with farinograph, ...
Red ginseng has been considered as a functional food, and many researches on prevention of cancer, hypertension, arteriosclerosis ad constipation with red ginseng have been conducted. In the present study white bread dough with 1, 2, 3, 4 or 5% red dinseng marc powder was measured with farinograph, extensograph, amylograph and pH to evaluate dough development time, stability, extensibility, resistance to extension, gelatinization temperature, and maximum viscosity temperature. In addition, quality characteristics, such as moisture content, volume, height, color, texture, and sensory analysis, of white bread products were measured to determine appropriate ratio of red ginseng marc powder. Moisture absorption of wheat flour was increased as increased content of red ginseng marc powder As red ginseng marc powder increased, dough development time decreased. Extensibility of dough showed negative relationship with the amount of red ginseng marc powder added. Gelatinization temperature and maximum viscosity temperature increased with the addition of red ginseng marc powder. Moisture content was increased as increased content of red ginseng marc powder. Volume and height of bread were decreased with increased red ginseng marc powder content. For the crumb color, lightness decreased, but yellowness and redness increased as red ginseng marc powder content increased. In consumer acceptability test, the most favorite quality characteristics was shown in the white bread with 2% red ginseng marc powder.
Red ginseng has been considered as a functional food, and many researches on prevention of cancer, hypertension, arteriosclerosis ad constipation with red ginseng have been conducted. In the present study white bread dough with 1, 2, 3, 4 or 5% red dinseng marc powder was measured with farinograph, extensograph, amylograph and pH to evaluate dough development time, stability, extensibility, resistance to extension, gelatinization temperature, and maximum viscosity temperature. In addition, quality characteristics, such as moisture content, volume, height, color, texture, and sensory analysis, of white bread products were measured to determine appropriate ratio of red ginseng marc powder. Moisture absorption of wheat flour was increased as increased content of red ginseng marc powder As red ginseng marc powder increased, dough development time decreased. Extensibility of dough showed negative relationship with the amount of red ginseng marc powder added. Gelatinization temperature and maximum viscosity temperature increased with the addition of red ginseng marc powder. Moisture content was increased as increased content of red ginseng marc powder. Volume and height of bread were decreased with increased red ginseng marc powder content. For the crumb color, lightness decreased, but yellowness and redness increased as red ginseng marc powder content increased. In consumer acceptability test, the most favorite quality characteristics was shown in the white bread with 2% red ginseng marc powder.
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