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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1016/0010-406x(70)90468-8

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1438-2385

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Isolation and baking performance of ginsenosides f

Authors: Tabea Pflaum Patrick L Selmair Peter Horlacher Peter Koehler
Publish Date: 2012/11/04
Volume: 236, Issue: 1, Pages: 89-100
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Abstract

The baking performance of two powder extracts from Panax ginseng with different concentrations and different compositions of ginsenosides was studied by means of microscale baking tests with 10 g of flour Compared to a control bread without additive the extracts increased the bread volume by 50 and 62  respectively In each case the maximum bread volume was reached when at least 03  ginsenosides based on flour was added A multistage fractionation of the more effective ginseng extract and microscale baking tests of the fractions showed that ginsenosides were the baking active compounds Further fractionation of the ginsenosides revealed that the baking activity was not evoked by a single ginsenoside class but by a combination of several ginsenoside classes However baking activity varied when different ginsenoside classes were added as single fractions Ginsenosides seem to interact in aqueous media providing very stable aggregates which appear to exhibit surface activity and thus an improving effect in baking This study showed the excellent baking performance of ginsenosides for the first time and suggests them as naturally occurring baking active ingredients in breadmaking

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