This study investigated the surface tension and foaming properties of the hot-water extracts of pumpkin leaf and chickpea, as well as the effects of the plant hot-water extracts on white pan bread baking. Propylene glycol alginate (PGA), a synthetic emulsifier widely used in bakery, was used as a control. Pumpkin leaf water extract showed lower surface tension and comparable foaming capacity, compared with chickpea water extract and PGA solution when total solid  0.15% (w/w). Chickpea water extract showed the highest foam stability when total solid  0.15% (w/w). The dough was found to have a weak gel structure, and its viscoelastic properties were not significantly influenced by adding 0.05% or 0.15% (w/w) (based on total solid content) plant water extracts or PGA. The specific volume of the bread increased, and the baking loss was reduced by adding the two plant water extracts of total solid 0.15% (w/w). The hardness and chewiness of the bread crumb were reduced to a level comparable to the crumb containing 0.05% (w/w) PGA. The results showed that the pumpkin leaf water extract could be an effective natural emulsifier with a high phenolic content for bakery products.

Introduction
Materials and Methods
    Materials
    Preparation of hot-water plant extracts
    Proximate analysis
    Total phenolic content
    Surface tension
    Foaming property analysis
    Preparation of white pan bread
    Baking property analysis
    Textural analysis
    Statistical analysis
Results and Discussion
    Proximate composition and total phenolic contentsof hot-water plant extracts
    Surface tension of hot-water plant extracts
    Foaming properties of hot-water plant extracts
    Viscoelastic properties of dough prepared with hotwaterplant extracts
    Effects of hot-water plant extracts on baking properties
    Textural properties of white pan bread
Conclusions
Acknowledgements

• Hyeonmin Shin(Food Technology Major, Graduate School of International Agricultural Technology, Seoul National University)
• Jihye An(Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University)
• Sungahm Ahn(CJ BIO Research Institute, CJ CheilJedang)
• Hee Chung(Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University)
• Yerim Na(Research Institute of Food and Biotechnology, SPC Group)
• Sung Ho Lee(Research Institute of Food and Biotechnology, SPC Group)
• Sung Hoon Park(Department of Food and Nutrition, College of Life Sciences, Gangneung-Wonju National University, Haeram Institute of Bakery Science, Gangneung-Wonju National University)
• JaeHwan Lee(Department of Food Science and Biotechnology, Sungkyunkwan University)
• Donghwa Chung(Food Technology Major, Graduate School of International Agricultural Technology, Seoul National University, Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University) Corresponding author