초록 열기/닫기 버튼
In this study, in order to confirm the possibility of using the Aster glehni, morning bread was produced by adding 0%, 1%, 3% and 5% of the Aster glehni powder, and then its quality characteristics and antioxidant activity were examined. The moisture content, pH, fermentation expansion power of dough, and volume of the morning bread were the highest in the control group, and decreased as the Aster glehni powder was added. The color measurement showed that the addition of the Aster glehni powder reduced the values of L, a, and b of the crust colors of the morning bread, while the values of L and a of the crumb colors decreased and the value of b increased. The texture of the morning bread increased in hardness, chewiness, and brittleness as the Aster glehni powder was added, and the cohesiveness decreased. As a result of observing the surface structure, the control group showed a relatively uniform and soft structure, but it was found that the shape of the particles was deformed and roughened as the Aster glehni powder was added. The total phenol content, flavonoid content, and antioxidant activity of morning bread were higher in the Aster glehni powder additive group than in the control group. As a result of the sensory test, the group with 3% addition of the Aster glehni powder showed the highest preference in all items. As a result of the above, it is considered that 3% of the additional amount of the Aster glehni powder is appropriate when preparing morning bread.
