Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Preparation of High-Fiber Bread with Soybean Curd Residue and Makkolli(Rice Wine) Residue

비지와 막걸리박을 이용한 고식이섬유 빵의 제조

  • Published : 1996.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

Soybean and residue contained 59.0% dietary fiber and makkolli residue contained 26.0% dietary fiber. The breads made from flour consisting of 90% wheat flour and 10% fiber materials were compared with that made with 100% wheat flour in terms of baking performance and consumer acceptance. Replacement of 10% wheat flour by soybean curd residue or makkolli residue increased water absorption and loaf weigh, but reduced loaf volume. Sensory panels could not accept favorably the bread made with the soybean curd residue or makkolli residue in flour replacement at 10% level. The protein content was increased from 13.5% to 15.4% in bread containing 10% soybean curd residue and to 16.4% in bread containing makkolli residue. The dietray fiber contents of the bread with soybean curd residue and the bread with makkolli residue were three-fold and two-fold higher than the bread with flour.

비지는 59.0%의 식이섬유를 함유하였고 막걸리박은 26.0%의 식이섬유를 gakdb하였다. 밀가루에 비지나 막걸리박을 10% 혼합하여 빵을 만들어 제빵 특성을 100% 밀가루빵과 비교하였다. 비지나 막걸리박을 10% 혼합하였을 때 반죽의 수분 흡수율과 빵의 무게는 증가하였으나 빵의 부피는 40% 정도 r마소하였다. 관능검사 결과 비지빵과 막걸리빵의 색깔, 모양, 속결의 질감 등은 100% 밀가루빵에 비하여 품질이 떨어졌다. 비지빵의 단백질 함량은 밀가루빵의 13.5%에서 15.4%로 증가하였고, 막걸리빵의 경우 16.4%로 증가하였다. 빵의 식이섬유 함량은 비지빵의 겨우 밀가루빵의 3배, 막걸리빵의 경우 2배로 증가하였다.

Keywords

References

  1. Food Technol. v.43 Dietary fiber Barbara, O.;Schneeman, B. O.
  2. Clin. Sci. v.66 The mechanism of action of guar gum in improving glucose tolerance in man Blackburn, N. A.;Redferm, J. S.;Jarjis, O. H.
  3. Dietary fiber, fiber-depleted foods and disease Trowell, H.;Burkitt, D.;Heaton, K.
  4. 한국영양학회 추계 심포지움 한국인의 식이섬유섭취의 연차적 추이 이혜성;이연경;서영주
  5. 한국식품과학회지 v.22 식이성 섬유의 첨가가 케익의 노화에 미치는 영향 강규찬;백상용;이규순
  6. 한국조리과학회지 v.8 식이섬유 첨가에 의한 백설기의 특성 변화에 관한 연구 최인자;김영아
  7. 한국농화학회지 v.36 사과쥬스박과 두유박으로부터 제조한 식이섬유원을 보강한 면류제조 홍재식;김명곤;윤수;유남수;김용규
  8. Approved Methods of the AACC (8th ed.) AACC
  9. Official methods of analysis (14th ed.) A.O.A.C.
  10. J. Assoc. Off. Anal. Chem. v.67 Determination of total dietary fiber in foods and food products Prosky, L.;Asp, N. G.;Furda, I.;Devries, J. W.;Schweizer, T. F.;Harland, B. A.
  11. J. Food Sci. v.55 Twin-screw extrusion modification of a corn fiber and corn starch extruded blend Artz, W. E.;Narren, C.;Villota, R.
  12. J. Food Sci. v.39 Certain functional properties of suflower meal products Lin, M. J. Y.;Humbert, E. S.;Sosulski, F. W.
  13. Cereal Chem. v.37 Total and soluble fiber in selected bakery and other cereal products Ranhotra, G. S.;Gelroth, J. A.;Astroth, K.
  14. Food Technol. v.41 Soluble vs insoluble fiber-different physiological responses Schneeman, B. O.
  15. J. Food Sci. Fd. Agric. v.25 Physical characteristics of vegetable foodstuffs that could influence bowel function McConnell, A. A.;Eastwood, M. A.;Mitchell, W. D.
  16. Cereal Chem. v.54 Fiber in breadmaking-effects on functional properties Pomeranz, Y.;Shogren, M. D.;Finney, K. F.;Bechtel, D. B.
  17. J. Food Sci. v.53 Effects of apple fiber and cellulose on the physical properties of wheat flour Chen, H.;Rubenthaler, G. L.;Schanus, E. G.