인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 저자정보
피인용 0
초록·키워드
Yam bean (Pachyrhizus erosus) is valued for its anti-diabetic and antioxidant properties, as well as its high oligosaccharides and dietary fiber content. While its incorporation into bread formulations may enhance nutritional and functional qualities, its impact on gluten development and fermentation performance requires further investigation. This study evaluated the baking performance, quality attributes, and potential application of ciabatta bread enriched with yam bean powder at varying substitution levels (0%, 2.5%, 5.0%, 7.5%, and 10.0%, w/w). The yam bean powder contained 10.08% crude protein, 1.36% crude fat, 75.05% carbohydrates, and 3.18% water-soluble dietary fiber. As the inclusion level increased, pH and crumb lightness (L*) decreased, while redness (a*), yellowness (b*), and total soluble solids significantly increased (p<0.05). The 5.0% substitution group demonstrated the highest fermentation activity, loaf volume, and specific volume, whereas the 10.0% group exhibited delayed fermentation and reduced gas retention. Higher inclusion levels were associated with increased hardness and chewiness, leading to accelerated staling during storage. Total sugars, reducing sugars, and oligosaccharides content increased proportionally with the level of yam bean powder, with oligosaccharides constituting a substantial portion of total sugars. Sensory evaluation indicated that the 5.0% yam bean group had the highest overall acceptability. In conclusion, yam bean powder enhanced the nutritional, functional, and sensory qualities of ciabatta bread, with 5.0% substitution identified as the optimal level for balanced performance and consumer acceptability.
본문·목차
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