한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제22권2호
  • /
  • Pages.204-212
  • /
  • 2006
  • /
  • 2287-1780(pISSN)
  • /
  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

$\beta$-Glucan 고함유 식빵의 이화학적.관능적 특성

Physicochemical and Sensory Characteristics of Milk Bread Substituted with High Amount of $\beta$-Glucan

  • 발행 : 2006.04.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

$\beta$-glucan 첨가 우유식합의 이화학적 관능적 특성을 분석한 결과는 다음과 같다. 완성된 우유식빵의 무게는 $\beta$-glucan 첨가군이 대조군에 비해 차이가 없었다. 그러나 높이와 부피는 $\beta$-glucan 20% 첨가시까지 증가하다가 $\beta$-glucan 30% 첨가군에서 유의적으로 감소하였다. 수분함량은 $\beta$-glucan 첨가군이 높았으며, $\beta$-glucan 20 및 30% 첨가군은 저장 전 기간동안 유의적으로 높은 수치를 유지하였다. 기계적 조직감을 TPA로 측정한 결과, 식빵의 경도는 대조군과 $\beta$-glucan 첨가군 사이에 차이가 없었고 씹힘성과 응집성은 $\beta$-glucan 30% 첨가군이 유의적으로 높았다. 빵의 색상은 $\beta$-glucan 30% 첨가군을 제외하고 명도, 적색도 및 황색도에 있어 차이가 없었다. 전반적인 수용도는 대조군과 $\beta$-glucan 10 및 20% 첨가군이 6.8-6.9점, $\beta$-glucan 30% 첨가군은 3.4점을 받았다. 이상의 결과로부터 식빵 제조 시 $\beta$-glucan 첨가량은 20%까지는 긍정적인 효과를 나타내었다.

The physicochemical and sensory characteristics of milk bread substituted with a high wont of $\beta$-glucan were investigated. As $\beta$-glucan content increased up to 20%, the loaf volume and bread height were increased. There were no significant differences in Hunter color $L^*,\;a^*\;and\;b^*$ values of both crust and c겨mb of milk bread with $\beta$-glucan added up to 20%. The moisture content and water holding capacity of bread with 30% $\beta$-glucan were the highest among the treatments. Textural properties by TPA showed that hardness was not changed by the addition of $\beta$-glucan right after baking. Sensory evaluation results showed tt the scores of color, flavor, taste and over-all acceptability of the bread with $\beta$-glucan were not significantly different among the treated groups, except for milk bread with 30% $\beta$-glucan. Based on our results, $\beta$-glucan addition up to 20% enhanced baking quality of milk bread.

키워드

참고문헌

  1. AOAC. 1990. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists. Inc. Virginia. pp 918
  2. Artz WE, Narren C, Villota R. 1990. Twin-screw extrusion modification of acorn fiber and com starch extruded blend. J Food Sci 55: 746 https://doi.org/10.1111/j.1365-2621.1990.tb05220.x
  3. Bae JH, Woo HS, Choi HJ, Choi C. 2001. Qualities of bread added with korean persimmon (Diospyros kaki L. folium) leaf powder. J Korean Soc Food Sci Nutr 30: 882-887
  4. Bae JH, Woo HS, Choi HJ, Choi C. 2003. Quality characteristics of the white bread added with onion powder. Korean J Food Sci Technol 35: 1124-1128
  5. Chabot JF. 1976. Preparation of food science sample for SEM. Scanning Electron Microscopy 3: 279-283
  6. Cho MK, Lee WJ. 1996. Preparation of high-fiber bread with barley flour. Korean J Food Sci Technol 28: 702-706
  7. Choi OJ, Kim YD, Kang SK, Jung HS, Ko MS, Lee HC. 1999. Properties on the quality characteristics of bread added with angelica keiskei koidz flour. J Korean Soc Food Sci Nutr 28: 188
  8. Chun SS, Park JR, Cho YS, Kim MY, Kim RY, Kim KO. 2001. Effect of onion powder addition on the quality of white bread. J Korean Soc Food Sci Nutr 14: 346-354
  9. Hyun CK, Kim YB, Park GH, Yoon IH. 1988. Differential scanning calorimetry of rice starch. Korean J Food Sci Technol 20: 331-337
  10. Im JG, Kim YH. 1999. Effect of green tea addition on the quality of white bread. Korean J Soc Food Cookery Sci 15: 395-400
  11. Jung DS, Lee FZ, Eun JB. 2002. Quality properties of bread made of wheat flour and black rice flour. Korean J Food Sci Technol 34: 232-237
  12. Jung HO, Lim SS, Jung BM. 1997. A study on the sensory and texture of bread with roasted soybean powder. Korean J Soc Food Cookery Sci 266-271
  13. Jung HS, Noh KH, Go MK, Song YS. 1999. Effect of leek(Allium tuberosum) on physicochemical and sensory characteristics of breads. J Korean Soc Food Sci Nutr 28: 113-117
  14. Kang MY, Choi YH, Choi HC. 1997. Interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage. J Korean Soc Food Sci Nutr 26: 886-891
  15. Kim ML, Park GS, Park CS, An SH. 2000. Effects of spice powder on the characteristics of quality of bread. Korean J Soc Food Cookery Sci 16: 245-254
  16. Kim NY, Kim SH. 2005. The Physicochemical and Sensory Characteristics of Bread Added with Red Ginseng Powder. J East Asian Soc Dietary Life 15: 200-206
  17. Kwon EA, Chang MJ, Kim SH. 2003. Quality characteristics of bread containing Laminaia powder. J Korean Soc Food Sci Nutr 32: 406-412 https://doi.org/10.3746/jkfn.2003.32.3.406
  18. Lee JY, Lee SK, Cho NJ, Park WJ. 2003. Development of the formula for natural bread-making starter. J Korean Soc Food Sci Nutr 32: 1245-1252 https://doi.org/10.3746/jkfn.2003.32.8.1245
  19. Lee KH, Lee YC. 1997. Effect of carboxymethyl chitosan on quality of fermented pan bread. Korean J Food Sci Technol 29: 96-100
  20. Lee SY, Kim CS. 2001. Effects of added yam powders on the quality characteristics of yeast leavened pan breads made from imported wheat flour and korean wheat flour. J Korean Soc Food Sci Nutr 30: 56-63
  21. Maleki M, Noseney RC, Mattern PJ. 1980. Effect of loaf volume, moisture contents and protein quality on the softness and staling rate of bread. Cereal Chem 57: 138-140
  22. Meilgaard M, Civille GV, Carr BT. 1991. Sensory evaluation techniques, 2nd edition, p. 53, CRC press
  23. Moon HK, Han JH, Kim JH, Kim JK, Kang WW, Kim GY. 2004. Quality characteristics of the breads added with freeze dried old pummkin powders. Korean J Soc Food Cookery Sci 20: 126-132
  24. Oh HJ, Kim CS. 2004. Development of yeast leavened pan bread using doenjang(korean soybean paste): 3. The effects of Protein of daenjang powders and soy flours on the gluten rheology and bread quality characteristics. J Korean Soc Food Sci Nutr 33: 1043-1048 https://doi.org/10.3746/jkfn.2004.33.6.1043
  25. SAS Institute, Inc. 1988. SAS/STAT User's Guide. Version 6.2th ed. Cary, NC. USA
  26. Shim Jung-Hyun, Choi Won-A, Sang Byung-Chan, Yoon Do-Young. 2002. Immune Stimulating Efficacy of Insoluble ${\beta}$-1,3-glucan from Agrobacterium sp. R259 KCTC 10197BP. YAKHAK HOEJI 46: 459-465
  27. Steel RGD, Tome JH. 1960. Principle and procedures of statistics. McGraw-Hill, New York
  28. Sych, J., Castaigne, F, Lacroix. C. 1987. Effects of initial moisture and storage relative humidity on textural changes of layer cakes during storage. J Food Sci 53: 1604-1607