부산대학교 도서관

We investigated the impact of whole egg, egg yolk, egg white, and lecithin, on the rheological properties of bread dough to elucidate their effects on the physical properties including softness, specific volume, and microstructure of bread. Dynamic viscoelasticity measurements demonstrated that the dough made with whole egg, egg yolk, or lecithin all depicted higher tan δ above 35°C. Scanning electron microscopy indicated that the bread produced employing whole egg, egg yolk, or lecithin contained large gas cells with thin cell walls and starch granules surrounded by a gluten network. These results revealed that the inclusion of egg yolk or lecithin made the dough more viscous and expanded it in wide temperature ranges resulting in enhanced extensibility, gas retention, and expansibility as compared to egg white or without egg. Bread produced using egg yolk or lecithin had higher specific volume, softer crumb, and preferable texture.