30A-1 |
Effect of dough improvers on physical dough properties and sensorial product quality of "Chinese Steam Bread" |
C. L. CHEN and M. H. Chang. Department of Baking Technology & Management, Kaohsiung Hospitality College, No. 1, Sung-Ho Rd., Shiao-Kang, Kaohsiung City, Taiwan The dough improvers, such as emulsifiers, enzymes, and dough conditioners, have been used to improve the dough properties and product quality in bread making. Those dough improvers may also play an important role in improving dough properties and product quality in making "Chinese Steam Bread". To evaluate the effects of six dough improvers on physical dough properties and sensorial product quality of "Chinese Steam Bread". The "Chinese Steam Bread" with or without bread dough improvers (monoglyceride, diacetyl tartaric esters, stearoyl lactylate, protease, egg white powder, and sodium caseiate) were prepared according to a traditional formulation and processing procedures. The properties of dough were evaluated by using Farinograph and Extensigraph. The fermentation rate was recorded. The specific volume and sensory evaluation were used for determined the quality of products. The addition of emulsifiers (monoglyceride, diacetyl tartaric esters, and stearoyl lactylate) improved the mixing tolerance and elasticity of dough when compared to the control. Adding the egg white powder to formulation has faster fermentation rate (1.59 ml/min) and higher product specific volume (4.10 ml/g) than those of control steam bread (1.50 ml/min, and 3.30 ml/g). The trained sensory panel examined the appearance, texture, and taste of steam breads prepared with or without dough improvers. All addition of dough improvers but diacetyl tartaric esters in the formulation had higher overall sensory scores than those of control. The dough improvers provided the positive effects on bread making. They also showed the effects on dough properties and products quality when making "Chinese Steam Bread". The commercial complex dough improvers for "Chinese Steam Bread" are being investigated base on this study.
Session 30A, Food Chemistry: Lipids
|