양파 분말을 첨가한 발효빵의 품질특성 연구

Quality Characteristics of the Fermented Bread Prepared with Onion Powder

The Purpose of this study was to characterize a handmade fermented bread with onion as a value-added food. Onion powder was incorporated into fermented bread at 0, 2, 4, 6 and 8% (w/w) level. Qualities, such as moisture content, loaf height, specific loaf volume, color, textural characteristics and sensory evaluation were determined. The moisture content, specific loaf volume and color value of fermented bread tended to increase according to the addition of onion powder at 6% (w/w) level. Textural characteristics as hardness showed some difference between the added amount of onion powder. Sensory evaluation of fermented bread indicated that it prefer the addition of onion powder at 4% (w/w) level. The overall acceptability showed that the addition of a onion powder at as a value-added food is possble to promote.