설탕 대체제로 야콘 농축액을 사용하여 제조한 식빵의 저장 중 물성변화 Quality Characteristic Changes during Storage of Bread Prepared by Addition of Yacon Concentrates as Sugar Substitute
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/254299
pp.107-113
Yacon (Smallanthussonchifolius) is a root crop that contains high amounts of fructo-oligosaccharides (FOS). FOS has a sweet taste, is low in calories, and is known to promote intestinal tract health. In this study, various yacon concentrates were substituted for sugar in white pan bread to obtain healthy benefits from the use of FOS. The quality characteristic changes during storage of the white pan breadswith 0, 25, 50, 75 and 100% of added yacon concentrates instead of sugar were investigated. During storage, the water contents and water activities of the breads made with high amounts of yacon concentrates changed less than in those made with only sugar. The hardness and chewiness of the breads made with high amounts of yacon concentrates had lower values than those made with only sugar. Thus, bread made with yacon concentrates might exhibit increased moisture retention and decreased aging velocity. The substitution of yacon concentrates for sugar in pan bread improved the bread quality.