Quality Characteristics of the Bread Added with Prunus mume Byproduct Obtained from Liquer Manufacture
2006
Chae, M.H. (Catholic University of Daegu, Gyungsan, Republic of Korea) | Park, N.Y. (Catholic University of Daegu, Gyungsan, Republic of Korea) | Jeong, E.J. (Catholic University of Daegu, Gyungsan, Republic of Korea) | Lee, S.H. (Catholic University of Daegu, Gyungsan, Republic of Korea), E-mail: [email protected]
Effects of Prunus mume byproduct (PLB), obtained after manufacture of Prunus mume liquer, on quality characteristics of bread were investigated. The pH of dough and bread decreased but titratable acidity increased by addition of 10% or 20% PLB. The volume of dough during fermentation and the baking loss of bread containing PLB were smaller than those of the dough and bread without PLB. The weight of bread increased but the volume decreased by addition of PLB. L (lightness) value increased and a (redness) value decreased in the surface of bread containing PLB. b (yellowness) value did not show difference between treatments.
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