한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

양파분말 첨가 식빵의 품질 특성

Quality Characteristics of the White Bread Added with Onion Powder

  • 배종호 (대구미래대학 제과데코레이션과) ;
  • 우희섭 (동주대학 식품과학계열) ;
  • 최희진 (영남대학교 생물산업공학부) ;
  • 최청 (영남대학교 생물산업공학부)
  • Bae, Jong-Ho (Department of Confectionery Decoration, Daegu Mirae College) ;
  • Woo, Hee-Seob (School of Food Science, Dongju College) ;
  • Choi, Hee-Jin (Department of Food Science and Technology, Yeungnam University) ;
  • Choi, Cheong (Department of Food Science and Technology, Yeungnam University)
  • 발행 : 2003.12.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

양파의 기능성을 활용한 제빵원료 소재로서의 이용 가능성을 알아보고자 양파분말을 밀가루에 대하여 0, 2.0, 4.0, 6.0 및 8.0% 첨가하여 직접반죽법으로 제조한 양파식빵의 품질특성을 조사하였다. 빵의 내부 색도는 양파분말 첨가량이 증가할수록 대조구에 비해 L값은 유의적으로 낮았으며 a값은 유의적인 차이를 나타내지 않았거나 높게 나타났고 b값은 높게 나타났다. 식빵의 비용적은 $4.60{\sim}4.74$을 나타내어 모든 양파분발 첨가구가 대조구 4.43보다 높게 나타났다. 빵의 품질평가에서 양파분말 첨가량이 증가할수록 빵의 무게와 부피가 증가하였고 외형과 내부 평가에서는 4.0% 첨가구까지는 차이를 보이지 않았으며 그 이상 첨가구는 낮은 점수를 얻었다. 그러므로 양파 특유의 향미, 생리활성 기능성을 부여한 식빵 제조시 양파분말을 4.0%까지 첨가해도 빵의 품질특성에 큰 영향을 미치지 않았다.

The quality characteristics of white bread added with 0, 2, 4, 6 and 8% of onion powder were investigated. The color value of bread when onion powder was added had lower values of lightness and higher values of redness and yellowness than those of the control bread. The specific volume of bread added with onion powder increased compared to that of the control bread. Texture measurement showed that hardness, springiness, gumminess, and chewiness decreased as the added amount of onion powder increased.

키워드

참고문헌

  1. Korea Health Industry Development Institute. National health and nutrition survey-nutrition survey. p. 141. Ministry of Health and Welfare, Korea Health Industry Development Institute, Seoul, Korea (1998)
  2. Paula, A., Lucca, B. and Tepper, J. Fat replacers and the functionality of fat in foods. Trends Food Sci. Technol. 5: 12-19 (1994) https://doi.org/10.1016/0924-2244(94)90043-4
  3. Cho, M.K. and Lee, W.J. Preparation of high fiber bread with barley flour. Korean J. Food Sci Technol. 28: 702-709 (1996)
  4. Bae, J.H., Woo, H.S., Choi, H.J., Zhang, Y. and Choi, C. Physicochemical properties of dough added Korean persimmon (Diospyros kaki L. folium) leaf powder. Food Sci. Biotechnol. 10: 590-597 (2001)
  5. Bae, J.H., Woo, H.S., Choi, H.J. and Choi, C. Qualities of bread added Korean persimmon (Diospyros kaki L. folium) leaf powder, J. Korean Soc. Food Sci. Nutr. 30: 882-887 (2001)
  6. Kim, E.J. and Kim, S.M. Bread properties utilizing extracts of pine needle according to preparation method. Korean J. Food Sci. Technol. 30: 542-547 (1998)
  7. Seo, Y.H., Kim, J.H. and Moon, K.D. Effects of poria cocos powder addition on the baking properties. Korean J. Postharvest Sci. Technol. 5: 275-280 (1998)
  8. Oh, Y.K. and Kim, C.S. Effects of green tea powder on dough rheology and gelatinization characteristics. J. Korean Soc. Food Sci. Nutr. 31: 749-753 (2002) https://doi.org/10.3746/jkfn.2002.31.5.749
  9. Kim, H.J., Kang, W.W and Moon, K.D. Quality characteristics of bread added with Gastrodia elata blume powder. Korean J. Food Sci. Technol. 33: 437-443 (2001)
  10. Lee, H.Y., Kim, S.M., Kim, J.Y., Youn, S.K., Choi, J.S., Park S.M. and Ahn, D.H. Changes of quality characteristics on the bread added chitosan. KoreanJ. Food Sci Technol.34: 449-453 (2002)
  11. Jung, D.S., Lee, F.Z. and Eun, J.B. Quality properties of bread made of wheat flour and black rice flour. Korean J. Food Sci. Technol. 34: 232-237 (2002)
  12. Kim, Y.S., Ha, T.Y., Lee, S.H. and Lee, H.Y. Effects of rice bran dietary fiber on flour rheology and quality of wet noodles. Korean J. Food Sci. Technol. 29: 90-95 (1997)
  13. Yook, H.S., Kim, Y.H., Ahn, H.J., Kim, D.H., Kim, J.O. and Byun, M.W. Rheological properties of wheat flour dough and qualities of bread prepared with dietary fiber purified from ascidian (Halocynthia roretzi) tunic. Korean J. Food Sci. Technol. 32: 387-395 (2000)
  14. Cho, M.K. 'and Lee, W.J. Preparation of high-fiber bread with barley flour. Korean J. Food Sci. Technol. 28: 702-706 (1996)
  15. Hertog, M.S.L., Feskens, E.J.M., Hollman, P.C.H. and Kromhout, D. Dietary antioxidant flavonoids and risk of coronary heart disease. The zutphen elderly study. Lancet 342: 1007-1011 (1993) https://doi.org/10.1016/0140-6736(93)92876-U
  16. Middleton, E.J., Drzeqiecki, G. and Krishnarao, D. Quercetin an inhibitor of antigen-induced human basophil histamine release. J. Immunol. 127: 546-550 (1981)
  17. Jain, R.C., Vyas, C.R. and Mahatma, O.P. Hypoglycemic action of onion and garlic. Lancet 29: 1491-1495 (1973)
  18. Haldeman, J.D., MacNeil, J.H. and Yared, D.M. Antioxidant activity of onion and garlic juice in stored cooked ground lamb. J. Food Prot. 50: 411-413 (1987) https://doi.org/10.4315/0362-028X-50.5.411
  19. Sheo, H.J. Lim, H.J. and Jung, D.L. Effects of onion juice on toxicity of lead in rat. J. Korean Soc. Food Sci. Nutr. 22: 138-143 (1993)
  20. Block, E. Antithrombotic organosulfur compounds from garlic. J. Am. Soc. 108: 1045-1049 (1986)
  21. Kee, H.J. and Park, Y.K. Preparation and quality properties of extruded snack using onion pomace and onion. Korean J. Food Sci. Technol. 32: 578-583 (2000)
  22. Kee, H.J., Ryu, G.H. and Park, Y.K. Physical properties of extruded snack made of dried onion and onion pomace. J. Korean Soc. Food Sci. Nutr. 30: 64-69 (2001)
  23. Park, Y.K., Jung, S.T., Kang, S.K., Cheun, KS. and Park, I.B. Production of a vinegar from onion. Korean J. Appl. Microbiol. Biotechnol. 27: 75-79 (1999)
  24. Chung, D.O. and Park, Y.K. The study of soft drinks production and functional food in onions. Korean J. Soc. Food Sci. 15: 158-162 (1999)
  25. Kim, M.Y. and Chun, S.S. Effects of onions on the quality characteristics of strawberry jam. Korean J. Soc. Food Cookery Sci. 17: 316-322 (2001)
  26. AACC. Approved Method of the American Association of Cereal Chemists. American Association of Cereal Chemists, St. Paul, MN, USA (1983)
  27. Pyler, E.J. Physical and Chemical Test Method. Sosland Pub. Co., Merrian, KS, USA (1979)
  28. Jung, M.H. and Park, G.S. Effect of Paecilomyces japonica and Cordyceps militaris powder on quality characteristics of bread. J. Korean Soc. Food Sci. Nutr. 31: 743-748 (2002) https://doi.org/10.3746/jkfn.2002.31.5.743
  29. Anderson, J.W. and Clark, J. Hypertension and coronary heart disease. Am. J. Gastroenterop. 10: 907-911 (1986)
  30. Morita, N., Kang, W.W, Harmauzu, Z. and Sugimoto, Y. Effect of amaranth flour on some properties of wheat dough and bread. J. Appl. Glycosci. 46: 23-30 (1999) https://doi.org/10.5458/jag.46.23
  31. Bae, J.H, Woo, H.S., Choi, H.J. and Choi, C. Physicochemical properties of onion powder added wheat dough. Korean J. Food Sci. Technol. 35: 436-441 (2003)
  32. Kim, S.K., Cheigh, H.S., Kwon, T.W. and Marston, P.E. Rheological and baking studies of composite flour wheat and naked barley. Korean J. Food Sci. Technol. 10: 247-251 (1978)
  33. Roels, S.P., Cleemput, G. and Vandewalle, X. Bread volume potential of variable quality flours with constant protein level as determined by factors governing mixing time and baking absorption levels. Cereal Chem. 70: 318-323 (1993)
  34. Kim, O.H., Choi, O.J., Kim, Y.D., Kang, S.K, Ree, H.J. and Lee, S.Y. Properties on the quality characteristics of bread added with coriander. Korean J. Soc. Food Cookery Sci. 17: 269-274 (2000)
  35. Kim, M.L., Park, G.S. and An, S.H. Effect of spice powder on the characteristics of quality of bread. Korean J. Soc. Food Sci. 16: 245-254 (2000)
  36. Chabot, J.F. Preparation of food science sample for SEM. Scanning Electron Microscopy 3: 279-283 (1976)
  37. Kim, Y.S. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J. Food Sci. Technol. 30: 1373-1380 (1998)