수박씨 파우더를 이용한 식빵의 품질 특성 (Quality Characteristics of White Pan Bread Made with Watermelon Seed Powder)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 29권 / 3호 / 27 ~ 36페이지
· 저자명 : 김은지, 서상욱

초록

The purpose of this study is to utilize watermelon seed which has various healthy functions, for baking. This study investigated quality characteristics of white pan bread with watermelon seed powder and tried to find the optimum ratio of watermelon seed powder for breadmaking. We made bread that replaced flour with watermelon seed powder by 0% (CON), 5% (WSP5), 10% (WSP10), 15% (WSP15) and 20% (WSP20). We examined several quality characteristics of the breads. CON had the highest fermentation rate whereas chewiness, brittleness and hardness. The higher watermelon seed content, the higher chewiness, brittleness and hardness of the bread. CON had the highest volume and specific volume and those were decreased with the most amounts of watermelon seed powder. Moisture content was increased with higher amounts of watermelon seed. As a result of shelf-life tests, WSP20 had the highest hardness for all the time. The results of the acceptance test showed that WSP20 had the lowest point for every data except the flavor and the taste which didn’t show any significant differences among five samples. Despite the addition of watermelon seed powder, WSP5 and WSP10 had the best overall acceptance and they did not show significant differences with CON in the various experimental measurements. So, they have seen suitable to make white pan bread.

영어초록

The purpose of this study is to utilize watermelon seed which has various healthy functions, for baking. This study investigated quality characteristics of white pan bread with watermelon seed powder and tried to find the optimum ratio of watermelon seed powder for breadmaking. We made bread that replaced flour with watermelon seed powder by 0% (CON), 5% (WSP5), 10% (WSP10), 15% (WSP15) and 20% (WSP20). We examined several quality characteristics of the breads. CON had the highest fermentation rate whereas chewiness, brittleness and hardness. The higher watermelon seed content, the higher chewiness, brittleness and hardness of the bread. CON had the highest volume and specific volume and those were decreased with the most amounts of watermelon seed powder. Moisture content was increased with higher amounts of watermelon seed. As a result of shelf-life tests, WSP20 had the highest hardness for all the time. The results of the acceptance test showed that WSP20 had the lowest point for every data except the flavor and the taste which didn’t show any significant differences among five samples. Despite the addition of watermelon seed powder, WSP5 and WSP10 had the best overall acceptance and they did not show significant differences with CON in the various experimental measurements. So, they have seen suitable to make white pan bread.

참고자료

· 없음