Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of Deep Seawater and Salt on the Quality Characteristics of Breads

해양 심층수 및 염을 이용한 식빵의 품질 특성

  • 김미림 (경북과학대학 첨단발효식품과) ;
  • 정지숙 (경북과학대학 전통식품연구소) ;
  • 이명희 (경북과학대학 첨단발효식품과) ;
  • 이기동 (경북과학대학 첨단발효식품과)
  • Published : 2003.09.01
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Abstract

Deep seawater is pumped up about 200 m water depth, which has characteristics of rich nutrients, low temperature and cleanness. This study was performed to investigate the effect of deep seawater and deep seawater salt on the yeast growth of fermented bread. The rate of increase in volume of groups added with deep seawater and deep seawater salt was higher than that of groups added with distilled water. The pore pattern of groups added with deep seawater was more regular than that of groups added with distilled water. In sensory property, the bread added with distilled water and deep seawater salt has the highest score (6.56) in overall acceptability.

해양 심층수는 일본, 미국 등에서 200 m 이하의 심해에서 취수되고 있으며, 물의 특성으로 부영양성, 저온안정성 및 청정성을 들 수 있다. 본 연구에서는 발효빵의 효모증식에 대한 해양 심층수와 그 염의 효과에 대해 조사하였다. 해양 심층수와 심층수염을 첨가하여 발효한 빵의 부피증가율은 증류수만을 사용한 빵보다 높게 나타났다. 또한 해양 심층수를 이용한 식빵의 기공 형태는 증류수로 제조된 식빵의 기공보다 둥글고 일정하였다. 한편, 식빵의 전반적인 기호도에서 증류수와 심층수염을 혼합하여 첨가한 식빵이 6.56으로 가장 높은 관능평점을 나타내었다.

Keywords

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