Cookie and bread making performance using Jeju magma seawater was explored to elucidate the effect of minerals in water on quality of baked goods. Mineral content, pH and water hardness for seven water samples (magma seawater, 100% ED mineral water, 50% ED mineral water, 10% ED mineral water, tap wa...
Cookie and bread making performance using Jeju magma seawater was explored to elucidate the effect of minerals in water on quality of baked goods. Mineral content, pH and water hardness for seven water samples (magma seawater, 100% ED mineral water, 50% ED mineral water, 10% ED mineral water, tap water, Samdasoo, and distilled water) used in the study were analyzed. Starch pasting property of flour with the water samples was analyzed using RVA, and its cookie and bread making performances were evaluated with AACCI wire-cut cookie baking and AACCI bread baking method, respectively. Cookie quality was measured by weight loss during baking, cookie geometry, color and firmness, whereas bread quality was measured by dough pH and height after fermentation, bread loaf volume, moisture content, color, and firmness of bread crumb. Also bread quality change during storage was evaluated. Mineral content of the water samples was increased in the order of magma distilled water Overall mineral content and water hardness of water affected cookie and bread making performance. However, cookies formulated with 50% ED mineral water showed similar cookie geometry and texture to those with tap water. It is suggested that controlling mineral content and water hardness of 100% ED mineral water can be successfully applied to produce mineral-enriched cookies. Although bread making performance was affected a greater extent by mineral content of water than did cookie making performance, 100% ED mineral water also can be applied to produce mineral-enriched bread through identifying mineral content and water hardness being maximum while maintaining yeast activity. In conclusion, this study demonstrated a potential application of Jeju magma seawater as a valuable ingredient for producing mineral-enriched healthy baked goods.
Cookie and bread making performance using Jeju magma seawater was explored to elucidate the effect of minerals in water on quality of baked goods. Mineral content, pH and water hardness for seven water samples (magma seawater, 100% ED mineral water, 50% ED mineral water, 10% ED mineral water, tap water, Samdasoo, and distilled water) used in the study were analyzed. Starch pasting property of flour with the water samples was analyzed using RVA, and its cookie and bread making performances were evaluated with AACCI wire-cut cookie baking and AACCI bread baking method, respectively. Cookie quality was measured by weight loss during baking, cookie geometry, color and firmness, whereas bread quality was measured by dough pH and height after fermentation, bread loaf volume, moisture content, color, and firmness of bread crumb. Also bread quality change during storage was evaluated. Mineral content of the water samples was increased in the order of magma distilled water Overall mineral content and water hardness of water affected cookie and bread making performance. However, cookies formulated with 50% ED mineral water showed similar cookie geometry and texture to those with tap water. It is suggested that controlling mineral content and water hardness of 100% ED mineral water can be successfully applied to produce mineral-enriched cookies. Although bread making performance was affected a greater extent by mineral content of water than did cookie making performance, 100% ED mineral water also can be applied to produce mineral-enriched bread through identifying mineral content and water hardness being maximum while maintaining yeast activity. In conclusion, this study demonstrated a potential application of Jeju magma seawater as a valuable ingredient for producing mineral-enriched healthy baked goods.
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