Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effect of Pigmented Rice on the Quality Characteristics of Baguette

흑미 첨가가 바게트의 품질 특성에 미치는 영향

  • 임정교 (대구미래대학 제과데코레이션과) ;
  • 박인경 (대구가톨릭대하교 식품산업학부) ;
  • 김영희 (양산대학 호텔조리과) ;
  • 김순동 (대구가톨릭대하교 식품산업학부)
  • Published : 2003.02.01
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Abstract

The Characteristics of dough and the quality of baguette with 1~5% pigmented rice(PR) were investigated. The pH of dough with PR were lower(pH 4.93~5.06) than that of the control(pH 5.13). The viscosity of dough with PR(498~575 BU) measured by the amylograph were lower than that of the control(600 BU). The volume of the baguette with PR(1~3%) was higher than that of the control. Color $L^{*}$ value of baguette crumb with PR decreased from 60.65 to 50.44~60.36 and color $a^{*}$ value increased from -2.13 to 0.28~3.30 as the concentration of PR increased. The hardness of the baguette decreased from 375.51$\times$10$^4$dyne/c $m^2$to 273.95~256.83$\times$10$^4$dyne/c $m^2$as the concentration of PR increased. The overall acceptability score of baguette was the highest with 3% PR.R.R.

흑미를 첨가한 바게트의 품질특성을 조사하기 위해서 흑미가루를 1~5% 수준으로 첨가한 바게트의 제빵특성과 관능적 품질을 평가하였다. 바게트 반죽의 pH는 첨가비율이 증가함에 따라 낮아지는 경향이었으며, 아밀로그램상의 최고점도는 흑미가루 첨가군에 비해 대조구에서 높았다. 바게트의 부피는 흑미가루 1%와 3% 첨가군이 대조군보다 컸다. 그러나 5%첨가군에서는 감소되었다. 흑미의 첨가량이 높아질수록 $L^{*}$ 값과 $b^{*}$ 값은 감소하는 반면 $a^{*}$ 값은 증가하였다. 빵의 견고성(hardness)은 흑미가루 첨가량이 높을수록 감소하여 빵이 다소 부드러웠으며, 탄력성(springiness)은 흑미 첨가량이 높을수록 증가하였고 응집성(cohesiveness)은 감소하였다. 점착성(gumminess)과 파쇄성(brittleness)은 흑미 첨가량이 높을수록 증가하였다. 관능검사에 의한 종합적인 기호도 검사 결과, 바게트 제조시 흑미가루를 3% 수준으로 첨가하였을 때에는 거의 모든 항목에서 대조구 보다 좋은 기호도를 나타내었다. 따라서 흑미가루를 3%수준으로 첨가하여 바게트를 제조하면 부피의 경우도 대조구보다 양호하며 조직감에 있어서도 바게트 특유의 성질을 가지며 색상뿐만 아니라 종합적인 기호도 역시 대조구보다 양호한 것으로 생각된다.

Keywords

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