Rapidly expanding domestic baking market is accompanied with the development of new products through the controlled production. From this perspective, this research was conducted to understand the characteristics of dough and product of white bread according to dough temperature control. From th...
Rapidly expanding domestic baking market is accompanied with the development of new products through the controlled production. From this perspective, this research was conducted to understand the characteristics of dough and product of white bread according to dough temperature control. From the results of mixogram using mixograph, dough development time was the fastest in the intermediate temperature at 30.8℃, and it was prolonged high or low dough temperature. Dough stability and work force were decreased at the higher dough temperature. By analyzing the fermentation rate of dough, the lowest fermentation rate was showed at the lower dough temperature. The difference of final fermentation rate between higher and optimum temperature was not significant, but the changes of rate after 30 minutes fermentation was significant. Specific volume of white bread was the lowest at optimum dough temperature, otherwise the result of higher or mid temperature was almost the same value. The pH of white bread crumb on the high dough temperature was increased. The color value of bread crumb of L, a, and b showed a significant difference, and bread was dark as dough temperature increases. As a result of TPA, the all rheological characteristics of bread showed a significant difference except the springiness. The highest value of hardness was at the lower dough temperature, resulting the firmer bread. Other bread characteristics such as the fractuability, gumminess, and chewiness were increased as dough temperature increases. In the crumbScan analysis, there were no significant differences. According to the comparison with correlation coefficients between final dough temperature and characteristics of bread, there were significant correlations indicating the dough stability(r=-0.934), mid fermentation rate(r=-0.996), pH of bread crumb(r=-0.931), L color value of crumb(r=-0.936), and hardness of bread(r=-0.960) showed significantly. Although the characteristics of bread were appeared differently depending on the properties of ingredients, the basic theories of breadmaking would not be changed. In conclusion, the understanding of effects according to dough temperature changes will benefit in the baking industry.
Rapidly expanding domestic baking market is accompanied with the development of new products through the controlled production. From this perspective, this research was conducted to understand the characteristics of dough and product of white bread according to dough temperature control. From the results of mixogram using mixograph, dough development time was the fastest in the intermediate temperature at 30.8℃, and it was prolonged high or low dough temperature. Dough stability and work force were decreased at the higher dough temperature. By analyzing the fermentation rate of dough, the lowest fermentation rate was showed at the lower dough temperature. The difference of final fermentation rate between higher and optimum temperature was not significant, but the changes of rate after 30 minutes fermentation was significant. Specific volume of white bread was the lowest at optimum dough temperature, otherwise the result of higher or mid temperature was almost the same value. The pH of white bread crumb on the high dough temperature was increased. The color value of bread crumb of L, a, and b showed a significant difference, and bread was dark as dough temperature increases. As a result of TPA, the all rheological characteristics of bread showed a significant difference except the springiness. The highest value of hardness was at the lower dough temperature, resulting the firmer bread. Other bread characteristics such as the fractuability, gumminess, and chewiness were increased as dough temperature increases. In the crumbScan analysis, there were no significant differences. According to the comparison with correlation coefficients between final dough temperature and characteristics of bread, there were significant correlations indicating the dough stability(r=-0.934), mid fermentation rate(r=-0.996), pH of bread crumb(r=-0.931), L color value of crumb(r=-0.936), and hardness of bread(r=-0.960) showed significantly. Although the characteristics of bread were appeared differently depending on the properties of ingredients, the basic theories of breadmaking would not be changed. In conclusion, the understanding of effects according to dough temperature changes will benefit in the baking industry.
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