초록

The purpose of this study was to investigate the properties of mate powder and the applicability of bread in order to utilize mate powder with various functionalities and physiological activities. The pH of the bread dough with mate powder was significantly decreased, and the volume of dough was 19.73~ 19.86 mL with fermentation time. There was no significant difference between the samples. The volume and the cost were the highest in the control and the lowest in the 12% and the burning loss rate was the highest in the 3% and 12%, respectively. The a and b values of crumb showed the highest values at 12% and the values of a and b were significantly decreased as the addition amount decreased. Hardness, tackiness, and chewiness showed the tendency to increase as the addition amount increased. The moisture content of bread was highest at 40.50 for 12%, and significantly lower for other ingredients. Total phenol content and DPPH radical scavenging activity were found to increase significantly with increasing DPPH radical scavenging activity. In sensory characteristics, 3% of wheat flour was the most excellent, and 3% of wheat flour was most suitable for bread making.

키워드

Mate powder, Quality characteristics, Total phenolics, DPPH, Sensory evaluation.

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