ABSTRACT Functional Characteristics of Bamboo Leaf Powder and Quality Characteristics of the Steam Bread and White Pan Bread with the Powder Hwang, Su-Jung Department of Culinary & Foodservice management The Graduate School of Sejong University This study was to investigate how to put effectively ba...
ABSTRACT Functional Characteristics of Bamboo Leaf Powder and Quality Characteristics of the Steam Bread and White Pan Bread with the Powder Hwang, Su-Jung Department of Culinary & Foodservice management The Graduate School of Sejong University This study was to investigate how to put effectively bamboo leaf powder, which was known to have a medical action along with a diversity of functions, to practical use as well as how to apply them to cooking, by means of analyzing the leaf and the powder to see both the physico-chemical characteristics such as general components, pH, color, content of inorganic matter, free sugar, free amino acids, etc. and the antioxidative matters such as phenolic material, electron donating ability, nitrite scavenging ability and so on. This study was also conducted to seek for an effective way of using bamboo leaf in baking through searching the properties specific to dough, quality, sensory feelings, etc. after preparing 2 kinds of bread, all added with the bamboo leaf powder, the one was made by steaming like Korean rice cake and the other was baked for western bread. 1. Physico-chemical characteristics of the unprocessed raw bamboo leaf powder In general components, the moisture content of 4.78%, the content of crude protein was 5.62%, crude fat 2.43%, crude fiber 14.06% and crude ash 7.18%. The pH of the powder was 4.9, In color, the value L of the raw leaf powder was 56.44±0.11, the value a -1.17±0.04 and the value b 9.49±0.06. The content of inorganic matter, the potassium (K), took the greatest portion in the powder. The free sugar was contained at the most sucrose amount as 102.6 mg/mL. The free amino acids were 15 kinds in the powder, showing that the proline content was the greatest in the powder. 2. Antioxidative effects of the raw bamboo leaf and its powder In the content of phenolic compounds, 3-hydroxy benzoic acid was the most as 5.16 mg/mL, showing that the content of the phenolic compounds extracted with 70% acetone was higher than those with hot water. The electron donating ability was high in either extracts, The powder showed the effect of electron donating ability of 53.8% in the hot water extract, while 78.8% in the 70%-acetone extract. The nitrite scavenging ability of the raw leaf and its powder was higher in the extract with acetone than that with hot water at all the pH, indicating that this ability was high at pH 1.2 and 3.0, while 10% at pH 6.0. 3. Characteristics of the dough for steamed bread and that for baked bread all added with the powder of bamboo leaf The value Pmax was increased with the increase of the powder added to the flour for bread, being similar to the trend of increasing the elasticity of farinogram. The value L(mm) revealed a tendency to decrease after increasing at the time when the powder was added over a certain ratio of amount. In case of rheofermentometry, according to the increase of the powder added, the expansion of the dough was inhibited and the volume was decreased, but there was no big difference appeared between the dough expansion and its volume up to 4% of the powder added, making it possible to expect that there would be no problem, even if added the powder as much as 4% in preparing bread. 4. The bread volume and the specific volume showed the highest at the lot added with 2% of the powder, indicating that the specific volume was decreased with the increase of the powder added. The lot said above also showed the water activity (Aw) as low. In rheometry, the max.G was increased with the increase of the powder added. The hardness became to be harder with the increase of the powder added, being risen with the lapse of storage time. The springiness was increased with the increase of the powder added. In color, the value L was decreased, the value a decreased and the value b increased all together with the increase of the powder added. In the picture taken at the magnifying power of 8,000 of the scanning electron microscope, the crumbs was found to be uniform at the control, showing that the less the powder was added, the more the crumbs were uniform. 5. The weight of the white pan bread was the highest at the lot with 8% of the powder added. The baking loss rate was the largest at the lot added with 2% of the powder, showing that the rate became to be lower with the increase of the powder added. The water activity was a little higher at the control. In rheometry, the max. G was increased with the increase of the powder added. The hardness became to be higher with the increase of the powder added. The springiness showed a high elasticity at the lot added with 2% of the powder. In the change of color, the value L got to be darker, the value a decreased and the value b increased all together with the increase of the powder added. The picture taken by the scanning electron microscope showed that the less the powder was added, the more the crumbs were uniform. 6. Sensory test steamed bread and baked bread together added with the powder of bamboo leaf In case of the steamed bread, The flavor of the lot added with 2% of the powder were evaluated as the best. And the taste of the lots added with 2% and 4% of the powder was also evaluated as the best as the value 4.3 together. The moisture in moderation was evaluated as the best at the control as the value 4.5. And the overall preference was the best at the lot with 4% of the powder added. In case of the baked bread, the hue of the 2% bamboo leaf powder was evaluated as the best. The flavor of the lot added with 4% of the powder was shown as the best. The taste was good at the lot added with 2% of the powder. The moderate wetness was evaluated as high at the control. The chewiness was tend to be increased with the increase of the powder added. And the overall preference was the best as the point 4.2 at the lot added with 4% of the powder. As above, it was learned that there were a variety of
ABSTRACT Functional Characteristics of Bamboo Leaf Powder and Quality Characteristics of the Steam Bread and White Pan Bread with the Powder Hwang, Su-Jung Department of Culinary & Foodservice management The Graduate School of Sejong University This study was to investigate how to put effectively bamboo leaf powder, which was known to have a medical action along with a diversity of functions, to practical use as well as how to apply them to cooking, by means of analyzing the leaf and the powder to see both the physico-chemical characteristics such as general components, pH, color, content of inorganic matter, free sugar, free amino acids, etc. and the antioxidative matters such as phenolic material, electron donating ability, nitrite scavenging ability and so on. This study was also conducted to seek for an effective way of using bamboo leaf in baking through searching the properties specific to dough, quality, sensory feelings, etc. after preparing 2 kinds of bread, all added with the bamboo leaf powder, the one was made by steaming like Korean rice cake and the other was baked for western bread. 1. Physico-chemical characteristics of the unprocessed raw bamboo leaf powder In general components, the moisture content of 4.78%, the content of crude protein was 5.62%, crude fat 2.43%, crude fiber 14.06% and crude ash 7.18%. The pH of the powder was 4.9, In color, the value L of the raw leaf powder was 56.44±0.11, the value a -1.17±0.04 and the value b 9.49±0.06. The content of inorganic matter, the potassium (K), took the greatest portion in the powder. The free sugar was contained at the most sucrose amount as 102.6 mg/mL. The free amino acids were 15 kinds in the powder, showing that the proline content was the greatest in the powder. 2. Antioxidative effects of the raw bamboo leaf and its powder In the content of phenolic compounds, 3-hydroxy benzoic acid was the most as 5.16 mg/mL, showing that the content of the phenolic compounds extracted with 70% acetone was higher than those with hot water. The electron donating ability was high in either extracts, The powder showed the effect of electron donating ability of 53.8% in the hot water extract, while 78.8% in the 70%-acetone extract. The nitrite scavenging ability of the raw leaf and its powder was higher in the extract with acetone than that with hot water at all the pH, indicating that this ability was high at pH 1.2 and 3.0, while 10% at pH 6.0. 3. Characteristics of the dough for steamed bread and that for baked bread all added with the powder of bamboo leaf The value Pmax was increased with the increase of the powder added to the flour for bread, being similar to the trend of increasing the elasticity of farinogram. The value L(mm) revealed a tendency to decrease after increasing at the time when the powder was added over a certain ratio of amount. In case of rheofermentometry, according to the increase of the powder added, the expansion of the dough was inhibited and the volume was decreased, but there was no big difference appeared between the dough expansion and its volume up to 4% of the powder added, making it possible to expect that there would be no problem, even if added the powder as much as 4% in preparing bread. 4. The bread volume and the specific volume showed the highest at the lot added with 2% of the powder, indicating that the specific volume was decreased with the increase of the powder added. The lot said above also showed the water activity (Aw) as low. In rheometry, the max.G was increased with the increase of the powder added. The hardness became to be harder with the increase of the powder added, being risen with the lapse of storage time. The springiness was increased with the increase of the powder added. In color, the value L was decreased, the value a decreased and the value b increased all together with the increase of the powder added. In the picture taken at the magnifying power of 8,000 of the scanning electron microscope, the crumbs was found to be uniform at the control, showing that the less the powder was added, the more the crumbs were uniform. 5. The weight of the white pan bread was the highest at the lot with 8% of the powder added. The baking loss rate was the largest at the lot added with 2% of the powder, showing that the rate became to be lower with the increase of the powder added. The water activity was a little higher at the control. In rheometry, the max. G was increased with the increase of the powder added. The hardness became to be higher with the increase of the powder added. The springiness showed a high elasticity at the lot added with 2% of the powder. In the change of color, the value L got to be darker, the value a decreased and the value b increased all together with the increase of the powder added. The picture taken by the scanning electron microscope showed that the less the powder was added, the more the crumbs were uniform. 6. Sensory test steamed bread and baked bread together added with the powder of bamboo leaf In case of the steamed bread, The flavor of the lot added with 2% of the powder were evaluated as the best. And the taste of the lots added with 2% and 4% of the powder was also evaluated as the best as the value 4.3 together. The moisture in moderation was evaluated as the best at the control as the value 4.5. And the overall preference was the best at the lot with 4% of the powder added. In case of the baked bread, the hue of the 2% bamboo leaf powder was evaluated as the best. The flavor of the lot added with 4% of the powder was shown as the best. The taste was good at the lot added with 2% of the powder. The moderate wetness was evaluated as high at the control. The chewiness was tend to be increased with the increase of the powder added. And the overall preference was the best as the point 4.2 at the lot added with 4% of the powder. As above, it was learned that there were a variety of
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