Article Info 제28권 1호 강원 농업생명환경연구 Vol.28, No.1, pp.20-24, 2016
Title Quality Characteristics of Factory-Style and Handmade-Style Steamed Bread
Author Cho, B. Y.1 , S. H. Choi1 , T. S. Kim1 , Y. E. Park1 , J. M. Kim1 , S. I. Choi1 , T. D. Jung1 , J. W. Oh1 , J. H. Lee1 , J. M. Hong2 and O. H. Lee1*
Institutions 1Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea
2Anheung Steamed Bread Council, Hoengseong 28411, Korea 
Abstract This study was to investigate the quality characteristics of factory-style and handmade-style steamed bread products using texture analyzer, scanning electron microscope (SEM) and organoleptic evaluation. Our results showed that the handmade-style steamed bread were higher in adhesiveness and cohesiveness than those of factory-style steamed bread but hardness was lower. According to the SEM, many equally distributed large holes were present on the handmade-style steamed bread surface. In the organoleptic characteristics, flavor (taste) and overall experience of handmade-style steamed bread evaluated higher than those of factory-style steamed bread. This study was to provide basic data on quality characteristics of steamed bread that will be useful for the improving quality and developing steamed bread.
Keyword Factory-style steamed bread, Handmade-style steamed bread, Quality characteristics, Scanning electron microscope, Texture properties
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