Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Phygicochemical Properties of Bread Dough Added with Jujube Extracts

대추 추출액을 첨가한 빵반죽의 이화학적 특성

  • Published : 2005.08.31
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Abstract

Effects of jujube extract on physicochemical properties of dough were evaluated. Moisture, protein, and ash contents of jujube extract were 92.5, 0.5, and 0.37%, respectively at pH 4.65. Sucrose content was the highest (4,340 mg%) among free sugars of jujube extract, followed by glucose and fructose. Absorption rate increased as observed through farinogram with increasing amount of jujube extract added. Dough development time and stability decreased, whereas degree of weakness increased. Degree of extension decreased as shown in extensograph with increasing content of jujube extract, whereas degree of resistance and resistance/extensibility increased. Amylogram showed, when amount of jujube extract increased, no difference in gelatinization temperature, whereas peak viscosity decreased.

대추 추출액 첨가시 제빵적성에 요구되는 반죽의 이화학적 특성 변화를 조사하였다. 대추 추출액의 수분은 92.5%, 단백질 0.50%, 회분 0.37%였고 pH는 4.65로 나타났다. 대추 추출액의 유리당은 sucrose가 4,340mg%로 가장 많았고 fructose, glucose 순으로 나타났다. 반죽의 물리적특성 중 farinogram에서는 대추 추출액 첨가량 증가에 따라 흡수율은 증가하였고 반죽형성시간과 안정도는 짧아졌으며 약화도는 커지는 경향을 보였다. Extensogram의 발효특성은 대추 추출액의 증가에 따라 신장도는 짧아졌고 저항도는 증가하였으며 Resistance/Extensibility값은 증가하였다. Amylogram의 호화특성은 대추 추출액 첨가량이 증가할수록 호화개시온도는 큰 차이가 없었고 최고점도는 감소하는 경향을 보였다.

Keywords

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