Quality Characteristics of Bread with Rubi Fructus(Rubus coreanus Miquel) Juice

복분자 착즙액을 첨가한 식빵의 품질 특성

  • 권경순 (서해대학 호텔조리영양과) ;
  • 김영수 (전북대학교 식품공학과) ;
  • 송근섭 (익산대학교 식품공업과) ;
  • 홍선표 (전북대학교 식품공학과)
  • Published : 2004.09.01

Abstract

Bread were prepared by adding 0%, 5%, 10%, 15%, 20% of rubi fructus(Rubus coreanus Miquel) juice to wheat flour, and the effects of added rubi fructus Juice on dough rheology and bread qualities were examined. The peak and final viscosities in rapid visco analyzer increased with the increase in addition of rubi fructus juice. The water absorption and mechanical tolerance index(MTI) increased, but dough development time and dough stability decreased in farinograph with the increase in addition of rubi fructus juice. The hardness, gumminess and chewiness of bread increased significantly with the increase in addition of tubi fructus juice. From the result of sensory evaluation, bread containing 20% rubi fructus juice were rated as higher quality bread than the others.

복분자즙을 밀가루에 0%, 5%, 10%, 15%, 20% 첨가하여 제조한 반죽의 리올로지와 식빵의 품질 특성을 조사하였다. RVA상의 최고 점도 및 최종 점도는 대조구에 비해 복분자즙의 첨가량이 증가함에 따라 증가하였다. 파리노그래프상의 수분 흡수율 및 반죽의 저항도는 복분자즙 첨가량이 증가함에 따라 증가하였으나 반죽의 형성시간과 안정성은 반대로 복분자즙의 첨가량에 따라 감소하는 경향을 나타내었다. 복분자즙을 첨가하여 제조한 식빵의 텍스쳐를 측정한 결과 경도, 검성,씹힘성 등은 복분자즙의 첨가량이 증가할수록 유의적으로 증가하였으나 응집성은 유의적인 큰차이를 보이지 않았다. 복분자즙을 첨가하여 제조한 식빵의 관능검사 결과 20% 첨가구가 모든 항목에서 가장 양호한 것으로 나타났다.

Keywords

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