Effect of High Pressure Homogenization on Biji Paste and Optimization of Bread Fortified with Dietary Fiber
2014
Lee, S.M., Kyung Hee University, Yongin, Republic of Korea | Baik, M.Y., Kyung Hee University, Yongin, Republic of Korea | Kim, H.S., Andong National University, Andong, Republic of Korea | Min, S.C., Seoul Womens University, Seoul, Republic of Korea | Kim, B.Y., Kyung Hee University, Yongin, Republic of Korea
The effects of pressure and number of passes upon Biji paste properties using a high-pressure homogenizer (HPH)were investigated. A hydrocolloid of Biji was processed with a HPH at 15,000 or 25,000 psi and with 1 or 2 passes.The hydrocolloid was assessed for dietary fiber, protein, sugar content, water absorption index (WAI), water solu-bility index (WSI), rheological character, and distribution stability. As pass number and pressure increased, solubledietary fiber, sugar content, WAI, and distribution stability also increased, whereas particle size decreased. As aresult, processing at 25,000 psi and 2 passes is considered as a proper treatment for processing quality. In breadmaking with HPH treated Biji, volume, hardness, and cohesiveness of bread increased, while density decreased. Theoptimum processing condition for bread with HPH treated Biji was determined by a design expert program. Nineexperimental points were selected, and wheat flour (91-95%) and HPH Biji (5-9%) were chosen as the independentvariables. The optimum formulation of bread using the numerical analysis was set at 94.2% wheat flour and 5.8%HPH Biji with a 0.725 desirability value.
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