초산 타피오카 녹말 및 히드록시프로필 가교 타피오카 녹말을 첨가한 식빵의 이화학적 특성
The physicochemical properties of white bread prepared with the addition of acetylated tapioca starch (ATS) and hydroxypropylated cross-linked tapioca starch (HCLTS) were investigated. Bread containing 10% ATS showed the highest baking loss and specific volume compared to the control, whereas bread...
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| Published in | 한국식품과학회지, 57(1) pp. 125 - 128 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Korean |
| Published |
한국식품과학회
01.02.2025
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0367-6293 |
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| Abstract | The physicochemical properties of white bread prepared with the addition of acetylated tapioca starch (ATS) and hydroxypropylated cross-linked tapioca starch (HCLTS) were investigated. Bread containing 10% ATS showed the highest baking loss and specific volume compared to the control, whereas bread containing 20% HCLTS exhibited the lowest baking loss and a significant reduction in specific volume. Accordingly, a range of baking loss, specific volume, and moisture content values were observed when breads were prepared with various combinations of ATS and HCLTS.
On the day of baking, bread containing 10% ATS exhibited the lowest hardness; however, after 4 days of storage, bread containing 10% HCLTS exhibited the lowest hardness. During storage, cohesiveness values remained comparable to those of the control group. Therefore, it is expected that an optimized combination of ATS, which enhances softness, and HCLTS, which effectively delays staling, could improve bread quality while imparting a distinctive texture. KCI Citation Count: 0 |
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| AbstractList | The physicochemical properties of white bread prepared with the addition of acetylated tapioca starch (ATS) and hydroxypropylated cross-linked tapioca starch (HCLTS) were investigated. Bread containing 10% ATS showed the highest baking loss and specific volume compared to the control, whereas bread containing 20% HCLTS exhibited the lowest baking loss and a significant reduction in specific volume. Accordingly, a range of baking loss, specific volume, and moisture content values were observed when breads were prepared with various combinations of ATS and HCLTS.
On the day of baking, bread containing 10% ATS exhibited the lowest hardness; however, after 4 days of storage, bread containing 10% HCLTS exhibited the lowest hardness. During storage, cohesiveness values remained comparable to those of the control group. Therefore, it is expected that an optimized combination of ATS, which enhances softness, and HCLTS, which effectively delays staling, could improve bread quality while imparting a distinctive texture. KCI Citation Count: 0 |
| Author | 권창우 |
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| Title | 초산 타피오카 녹말 및 히드록시프로필 가교 타피오카 녹말을 첨가한 식빵의 이화학적 특성 |
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