Korean Journal of Food Science and Technology (한국식품과학회지)

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

Development and Quality Evaluation of Hypo-Allergenic Bakery Products using Homegrown Wheat

항원성이 저감화 처리된 국내산 밀을 이용한 발효빵의 제조 및 품질 특성

  • 박주연 (성신여자대학교 식품영양학과) ;
  • 안정엽 ((주)생그린 기술연구소) ;
  • 한영숙 (성신여자대학교 식품영양학과)
  • Published : 2005.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

As an alternative of yeast, various concentrations to prepare hypo-allergenic bread (HAB). Addition of sodium bicarbonate increased $CO_2$ emission, but at higher than 2.0% caused bitter taste compared to other mixtures. Addition of sucrose significantly increased $CO_2$ emission. HABs 7 ($NaHCO_3$ 2.0g+sucrose 0.63 g) and 8 ($NaHCO_3$ 2.0g+sucrose 1.0g) showed higher grain and color scores. HAB 5 ($NaHCO_3$ 1.5g+sucrose 1.0g) and 6 ($NaHCO_3$ 1.5g+sucrose 2.0g) gave higher aroma and taste scores. HAB 5 showed significantly higher overall acceptability (p<0.05) score than others, whereas HABs 7 and 8, regardless of high external sensory qualities, showed lower overall acceptabilities than HAB 5 due to bitter taste. Prototypical HAB was obtained using wheat flour (100g) and water (62mL) incubated at $37^{\circ}C$ for 4 hr for treatment of b.p pretense (100mg) before adding sodium bicarbonate (1.5%), sucrose (1.0%), NaCl (1.0%), and citric acid (1.0%).

Yeast로 발효시킨 빵을 섭취한 후 호흡기 증상이 나타났다는 보고에서 yeast가 생성한 ${\alpha}-amylase$가 알레르기의 원인(22,23)임이 밝혀졌으므로 본 연구에서는 yeast 대체 첨가제로 sodium bicarbonate를 선택하였으며, 첨가제의 농도가 다른 12종류의 반죽을 제조하였다. Meissle 발효관에 의한 $CO_2$ 발생량 비교 실험 결과, sodium bicarbonate 첨가를 많이 할수록 $CO_2$ 발생량이 증가함을 알 수 있었다. 그러나 hypo-allergenic breads(HAB) 제조 시 2.0% 이상 첨가한 HAB 7 이상에서는 sodium bicarbonate의 쓴맛이 강하게 나타나 관능 특성 평가 결과 기호도가 떨어지는 것으로 드러났다. 체적과 무게에 대한 비로 빵의 품질을 조사한 결과, 체적의 경우 hypo-allergenic bread (HAB) 11, 12가 가장 높은 값을 보였다. HAB 12, 9, 11이 가장 많이 부푼 빵이 되었으며 HAB 1은 빵의 부피가 현저하게 적어 제빵용 조합으로는 부적합하였다. 관능검사에서 색, 향, 맛 항목에서 유의적인 차이를 보였다. 색은 HAB 7이, 향과 맛 에서는 HAB 5가 가장 우수한 결과를 나타내었으며 기공과 촉감항목은 유의적인 차이를 나타내지 않았다. 마지막으로 전체적인 기호도 평가 시 매우 유의적인 차이를 보이며 HAB 5가 우수하게 나타났다. 결과적으로 hypo-allergenic bread(HAB) 시작품은 b.p. protease로 gluten을 분해하여 항원성을 저감화 시킨 국내산 밀 반죽에 sodium bicarbonate 1.5%, sucrose 1.0%, NaCl 1.0%, citric acid 1.0%를 첨가하여 제작되었다.

Keywords

References

  1. Son DY. Food allergy assay. Food science and Industry. 33: 10-15 (2000)
  2. IFT's Expert Panel on Food Safety and Nutrition. Food Allergen and Sensitivities. Food Technol. 39: 65-71 (1985)
  3. Rocher A, Soriano F, Molina E, Gonzalez-Limas G, Mendez E. Characterization of distinct $\alpha$- and $\gamma$- type gliadins and low molecular weight components from wheat endosperm as coeliac immunoreactive proteins. BBA. 1247: 143-148 (1995) https://doi.org/10.1016/0167-4838(94)00206-V
  4. Kenny G, Denise-Anne MY. $\alpha$-amylase contained in bread can induce food allergy. J. Allergy Clin. Immunol. 91: 343-349 ( 1993)
  5. Bouer X, Czuppon AB. Allergy reaction after eating $\alpha$-amylase (Asp o 2)-containing bread. Allergy. 50: 85-87 (1995) https://doi.org/10.1111/j.1398-9995.1995.tb02487.x
  6. Shon DH. The Food and allergy. Food science and Industry. 33: 2-9 (2000)
  7. Bushuk W, Briggs KG, Shebhski LH. Protein quantity and quality as factors in the evaluation of bread wheat. Can. J. Plant Sci. 49: 113-122 (1969) https://doi.org/10.4141/cjps69-022
  8. He H, Hoseney RC. Effect of the quantity of wheat tlour protein on bread loaf volume. Cereal Chem. 69: 17-19 (1992)
  9. Pomeranz Y. Molecular approach to breadmaking. An update and new perspectives. Baker's Dig. 54: 20-27 (1980)
  10. Huebner FR, Wall IS. Fractionation and quantitative differences of glutenin from wheat varieties varying in baking quality. Cereal Chem. 53: 258-269 (1976)
  11. Mac Ritchie F. Conversion of a weak tlour to a strong and by increasing the proportion of its high molecular weight gluten protein. J. Sci. Food Agric. 24: 1325-1329 (1973) https://doi.org/10.1002/jsfa.2740241103
  12. Tanaka K, Bushuk W. Changes in tlour proteins during doughmixing. II. Gel filtration and electrophoresis results. Cereal Chem. 50: 597-605 (1973)
  13. Hamada AS, McDonald CE, Sibbitt LD. Relationship of protein fractions of spring wheat flour to baking quality. Cereal Chem. 59: 296-301 (1982)
  14. Loh BK. A Comparison of Protein Characteristics of Korean nd Imported Wheat Varieties. Koran J. Food Sci. Technol. 31: 586-592 (1999)
  15. Nam SY, Lee SI. The prevention and treatment of food allergy, Food science and Industry 33: 16-21 (2000)
  16. Nekam K. Management of food allergy. Allergy 52: 122-124 (1997)
  17. Ortolani C, Pastorello EA, Scibilia I. How do we develop hypoallergenic foods and is there a need for them? Allergy 52: 1170-1174 (1997) https://doi.org/10.1111/j.1398-9995.1997.tb02519.x
  18. Ryu JH, Lee JM, Shon DH. Change in the Antigenicity of chicken Egg White by the Treatments of protease, Trifluo-romethanesulfonic Acid, Heat and NaOH. Koran J. Food Sci. Technol. 32: 720-725 (2000)
  19. Ha WK, Juhn SL, Kim JW, Lee SW, Lee IY, Sohn DH. Reduction of Antigenicity of Whey Protein by Enzymatic Hydrolysis. Koran J. Food Sci. Technol. 26: 74-80 (1994)
  20. Son DY, Lee BR, Shon DH, Lee KS, Ahn KM, Nam SY, Lee SI. Allergenicity Change of Soybean Proteins by Thermal Treatment. Koran J. Food Sci. Technol, 32: 956-963 (2000)
  21. Park JY, Ahn JY, Hong HO, Hahn YS. Reduction of allergenicity of wheat flour by enzyme hydrolysis. Koran J. Food Sci. Technol. 36: 152-157 (2004)
  22. Nam JK, Hahn YS. Bread-Making Properties of Domestic Wheat Cultivars, Korean J. Soc. Food Sci. 16: 1-8 (2000)
  23. AACC. Cereal laboratory milling methods for flour. 26-10, 7th ed., American Association of Cereal Chem. Inc., St. Paul, MN, USA (1969)
  24. Michiko W, Zenro I, Soichi A. Fabrication and quality evaluation of hypoallergenic wheat products. Biosci. Biotech. Biochem. 58: 2061-2065 (1994) https://doi.org/10.1271/bbb.58.2061
  25. Kim WJ, Hahn YS. A study on the fermentative abilities and baking properties of commercial yeast. Korean J. Food Cookery Sci. 20: 529-536 (2004)
  26. SAS Institute Inc. SAS User's Guide. Statistical Analysis System Institute. Cary. NC. USA (1990)
  27. Larmond E, Methods for sensory evaluation of food. Food Research Institute. Central Experimental Fram. Ottawa. 19-24 ( 1970)
  28. Watanabe M, Tanabe S, Suzuki T, Ikezawa Z, Arai S. Primary structure of an allergenic peptide occuring in the chymotryptic hydrolyaste of gluten. Biosci. Biotech. Biochem. 59: 1596-1597 (1995) https://doi.org/10.1271/bbb.59.1596
  29. Hahn YS. Screening of freeze-tolerant baker's yeast and its mechanism of freeze-injury, Thesis for doctor degree, Nara Women's Univ., Japan 56-80 (1990)