생강분말을 첨가한 중력분의 물리적 특성 및 이를 이용한 제품의 품질 특성

Abstract

This study examined the rheological properties of all-purpose flour containing ginger powder added to bread bases at 2%, 4%, and 6%. The physical properties of the all-purpose flour with ginger powder were tested using RVA(rapid visco analyzer), a farinogram, and a rheofermentometer. The initial pasting temperature increased with increasing ginger powder content, whereas the peak viscosity and the peak time decreased. According to the farinogram test, consistency and water absorption increased with increasing ratio of ginger powder. The p-value of the alveogram increased with increasing ginger powder content, whereas the L and G values decreased. The fermentation time of the dough increased with increasing ratio of ginger powder. These results suggest the potential development of this product containing functional ingredients, such as ginger powder, based on the rheological properties identified in this study.