동백유박을 이용한 고식이섬유빵 제조

This study was carried out to examine the effect on the contents of dietary fiber, mechanical properties, and sensory quality of bread contained with 10% of high-fiber Camellia(Camellia japonica L.) seed flour. Bread added by dietary fiber was the contents of moisture, protein and ash higher than control bread, while the contents of lipid lower than that of control bread. The high-fiber with Camellia seed flour contained 8.6% soluble dietary fiber, 43.7% insoluble dietary fiber, and 52.3% total dietary fiber. The ratio of insoluble dietary fiber/soluble dietary fiber in the high-fiber with Camellia seed flour was 5 times. Bread with the addition of dietary fiber contained 6.9% total dietary fiber. With the addition of dietary fiber, water absorption, mixing time, loaf weight, and hardness increased, but the loaf volume decreased. The sensory quality on bread added by dietary fiber was somewhat low in color, appearance, crumb texture, mouthfeel, flavor and overall preference was higher than that of control bread.