커피 분말을 첨가한 스위트 롤의 품질 특성

Abstract

This study examined the rheological properties of bread flour dough containing coffee powder as well as the quality characteristics, including sensory and physical properties, of sweet rolls made with coffee powder. Sweet rolls were prepared with coffee powder at three different levels, 1%, 3%, and 5%. The initial pasting temperature of the dough increased with increasing coffee powder content. The peak viscosity, final viscosity, and holding strength of the dough decreased with the addition of coffee powder. In addition, the farinogram parameters, including consistency, water absorption, and development time, decreased with the addition of coffee powder. The water activity of the sweet rolls during the 3-day storage periods decreased with increasing coffee powder content. Scanning electron microscopy (SEM) of the sweet roll showed no major differences in texture between the samples, but the sweet roll containing 5% coffee powder had a weakened structure. The lightness (L) of the crust and the crumb color of sweet rolls decreased in proportional to the addition of coffee powder. The overall acceptability was the highest in the sweet rolls containing 1% coffee powder.