Baking Characteristics of Taurine Supplemented Bread and Cookies and Its Effect on Blood Alcohol Concentrations

타우린을 첨가한 제과제빵의 베이킹 특성과 섭취가 혈중 알코올 농도에 미치는 영향

  • 이정실 (동우대학 호텔조리과) ;
  • 김영수 (동우대학 호텔제과제빵과)
  • Published : 2009.12.31

Abstract

This study investigated the characteristics of baking bread and cookies supplemented with taurine and the effect of taurine addition on BAC(blood alcohol concentrations) and UAC(urine alcohol concentrations). Healthy male college students were divided into two groups, the control and the taurine group. Bread was baked with the addition of 0, 2, 4 and 6% taurine and baked with the addition 0, 3 and 6% taurine. The bread containing 2% taurine showed the fastest fermentation among the 4 groups. Fermentation and oven-spring of breads baked with a taurine concentration greater than 4% of taurine disturbed. In some areas of the sensory test, the taurine supplemented bread had higher scores than the control bread. We served 6 g of taurine supplemented cookies with 1,000 $m{\ell}$ of beer to 8 students in the taurine group. After 2 hours of drinking beer, the BAC and UAC of the taurine group were found to be lower than the control group. But no difference was found in the alcohol excretion of their urine. From this study we concluded that the taurine has an effect on the detoxication of alcohol, which reduces the BAC.

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