Quality Characteristics of Loaf Bread Added with Takju Powder
2006
Jeong, J.W. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: jwjeong@kfri.re.kr | Park, K.J (Korea Food Research Institute, Sungnam, Republic of Korea)
Characteristics of dough added with up to 4.0% takju powder and resultant bread were studied. Doughs added with takju power spray-dried after fermentation with starter (SDWS) and takju power spray-dried after fermentation without starter (SDOS) showed higher pH decreases than those added with takju power freeze-dried after fermen tation with starter (FDWS) and takju power freeze-dried after fermentation without starter (FDOS) even after lst fermentation. After lst fermentation, volume of dough added with 1-4% SDWS was high, with 1% SDWS showing highest value of 23.6 ㎖.
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