Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Carboxymethyl Chitosan on Quality of Fermented Pan Bread

발효빵에 첨가한 Carboxymethyl Chitosan이 품질에 미치는 영향

  • Lee, Kyoung-Hae (Department of Food Technology, Dong Nam Health College) ;
  • Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University)
  • 이경혜 (동남보건전문대학 식품가공과) ;
  • 이영춘 (중앙대학교 식품공학과)
  • Published : 1997.02.01
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Abstract

Carboxymethyl chitosan (CMC) was added to pan bread, prepared by the straight-dough method, and its effects on shelf-life, retrogradation, antimicrobial activity, water activity, and sensory quality of pan bread were evaluated. The results of differential scanning calorimetry (DSC) and thermoconstanter analysis for retrogradation indicated that shelf-life of pan bread was significantly extended by addition of CMC. Growth of microorganisms, including bakery molds (Aspergillus, Penicillium, etc.) was significantly inhibited by adding CMC to pan bread. Sensory color, off-flavor and overall acceptability of pan bread were stable during storage. However, sensory texture of control was significantly different from that of sample with added CMC.

식빵을 직접반죽법에 따라 제조하면서 원료의 혼합공정에 carboxymethyl chitosan (CMC)를 처리하여 제품의 품질수명을 연장시키는데 미치는 영향요인 중 노화도, 항균성 및 관능적 특성, 수분활성도를 조사한 결과는 다음과 같았다. CMC로 처리한 처리구 C-I과 C-II는 대조구 C-0에 비하여 노화가 지연되었으며, 특히 빵의 저장 중 부패의 원인이 되는 Aspergillus, Penicillium 등과 같은 곰팡이의 생육을 억제시켰다. 또한 평점법에 따라 관능검사를 실시한 결과 향, 이취, 전체적인 기호도는 저장기간동안 유의적인 차이를 나타내지 않았으나, 조직감은 C-0와 C-II 처리구 간에는 5%수준에서 유의적인 차이를 보였다.

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