Effect of Vital Wheat Gluten on the Quality Characteristics of the Dough Frozen after 1st Fermentation

활성글루텐이 1차발효 후 냉동한 생지의 품질특성에 미치는 영향

  • Choi, Doo-Ri (Department of Applied Biology and Chemistry, Konkuk University) ;
  • Lee, Jeong-Hoon (Department of Hotel Culinary Arts, Ansan College of Technology) ;
  • Yoon, Yoh-Chang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Si-Kyung (Department of Applied Biology and Chemistry, Konkuk University)
  • 최두리 (건국대학교 응용생물화학과) ;
  • 이정훈 (안산공과대학 호텔조리과) ;
  • 윤여창 (건국대학교 축산식품생물공학과) ;
  • 이시경 (건국대학교 응용생물화학과)
  • Published : 2005.02.28

Abstract

Frozen dough made by sponge and dough method using sweet dough formula was quickly frozen at $-40^{\circ}C$ and stored for 8 weeks at $-20^{\circ}C$. Effects of vital wheat gluten on number of yeast cells, bread volume, specific loaf volume, hardness, and sensory properties of bread were investigated. Dough added with 4% vital wheat gluten showed higher yeast cell survival rate during freeze storage and larger specific loaf volume than other doughs. Hardness value increased with increasing amount of vital wheat gluten added, whereas, in frozen dough stored more than 4 weeks, dough added with 2% vital wheat gluten showed lower hardness value than others. Bread made with 4% vital wheat gluten showed highest sensory score.

활성글루텐을 0, 2, 4% 첨가하여 제조한 냉동생지를 8주간 냉동보존하면서 1주 단위로 생지의 효모균수와 냉동생지를 해동 발효 굽기로 제품을 제조하였다. 냉동자당기간에 따른 생지의 효모 생존율과 제품의 비용적, 부피, 조직감, 관능검사 등을 분석하였다. 생지의 효모균수은 냉동저장기간이 경과하여도 활성글루텐 4% 첨가한 생지에서 저장 8주에 $4.4{\times}10^{6}\;cfu/g$로 가장 높게 검출되었다. 제품의 비용적과 부피는 활성글루텐을 4% 첨가한 냉동생지가 컸고, 조직감은 저장 4주까지는 활성글루텐을 첨가하지 않은 냉동생지가 더 부드러웠으며, 관능검사는 활성글루텐 4% 첨가한 냉동생지가 높은 점수를 얻어 1차 발효 후 냉동생지 제조에 활성글루텐 4% 첨가가 좋은 것으로 나타났다.

Keywords

References

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