KOREASCHOLAR

The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leaf and lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA, farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leaf powders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leaf and lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased as bamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flour reduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bamboo leaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powder suppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistency of the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. The fermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.

• 황성연(국립한경대학교 식품생물공학과 식품생물산업연구소) | Seong-Yun Hwang
• 오금자(국립한경대학교 식품생물공학과 식품생물산업연구소) | Kum-Ja Oh
• 강근옥(국립한경대학교 영양조리과학과) | Kun-Og Kang Corresponding author