한국식품저장유통학회지 (Korean J. Food Preserv.) 제16권 제1호 (p.68-74)

연자육 분말을 첨가한 식빵의 품질 특성

Quality Characteristics of White Pan Bread by Lotus (Nelumbo nucifera) Seeds Powder
키워드 :
lotus seeds powder,Nelumbo nucifera,breads,quality

초록

연자육 분말을  밀가루 중량에 대해 0, 5, 10, 15, 20%를 첨가하여 제조한 빵의 품질 특성을 조사하였다. 빵의 일반성분을 조사한 결과 연자육  분말 첨가량이 증가할수록 수분, 조단백질, 조지방, 조회분과 조섬유 함량 등이 증가하였다. pH는 대조구 보다 연자육 분말 첨가구가 높게  나타났다. 빵 무게는 연자육 분말 첨가량이 증가할 수 록 증가하였으며, 부피는 감소하였다. 빵의 비용적은 연자육 분말 첨가구가  이었고, 대조구는 5.12 mL/g
This study  investigated the quality characteristics of breads made with addition of  lotus(Nelumbo nucifera) seeds powder. Breads were prepared with 0, 5, 10, 15  and 20%(w/w) lotus seed powder instead of wheat flour. The moisture, crude  protein, crude fat, crude ash and crude fiber contents of the breads  increased as the proportion of lotus seed powder increased. The pH of the  breads increased as lotus seed powder levels increased. The weight of breads  increased with increasing lotus seed powder levels, whereas volume decreased.  The specific volumes of breads with lotus seed powder were in the range of  , whereas the control value was 5.12 mL/g. The baking  loss rates of breads prepared with 5%, 15% and 20% lotus seed powder were 8.95%,  8.17% and 7.67%, respectively. Lightness (L value) of breads was decreased by  addition of lotus seed powder, whereas redness (a value) and yellowness (b  value) increased in crumb and crust. Texture measurements showed that  hardness and gumminess increased with increased lotus seed powder levels, but  springiness decreased. In sensory evaluation, the highest scores for flavor,  taste and overall preference were obtained when lotus seed powder content was  10%, and color and texture were the best when 5% of lotus seed powder was  added. Thus, addition of  lotus seed powder may have a role in  functional bread preparation, resulting in improved quality.