Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Ascorbic Acid and Cysteine for Quality Characteristics of Rice Bread

Ascorbic acid 및 Cysteine이 쌀 식빵의 품질에 미치는 영향

  • Kim Seon-Jae (Division of Food Technology & Nutrition, Chonnam National University) ;
  • Kim Du-Woon (Division of Food Technology & Nutrition, Chonnam National University)
  • 김선재 (전남대학교 식품공학 영양학부) ;
  • 김두운 (전남대학교 식품공학 영양학부)
  • Published : 2006.08.01
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Abstract

The favorable effect of ascorbic acid and cysteine on the improvement of rice bread quality was investigated by creating and comparing 6 experimental rice breads(RB-1 to RB-6). The RB-3 showed a relatively higher loaf volume, specific loaf volume and bread yield than the other breads. Crust and crumb color of breads were measured using a Hunter celery meter. The RB 5 and RB 6 showed the higher cut L-value than the other broads. As the proportion of the rice in the experimental breads increased, both the crust L-value and the crumb L-value showed higher values. According to the texture profile analysis, the hardness of the RB-1 to RB-3 were lower than those of the other breads. The springness of the experimental broads increased as the percentage of the rice in the breads increases. However, less proportions of rice to breads provided significantly lower level of the chewiness. The cohesiveness did not show any specific pattern by the proportion of rice to breads. The degree of retrogradation of the breads was accelerated when the breads contained more rice or when the breads had neither ascorbic acid nor cysteine. Therefore, RB 3, which contained ascorbic acid and cysteine and less rice, showed the highest retardation in the degree of retrogradation. In addition, the RB 3 showed the highest overall acceptance scores by sensory evaluation.

쌀을 주재료로 한 쌀 식빵의 제빵 적성을 향상시키고자 제빵 과정 중에 ascorbic acid와cysteine을 첨가하여 식빵의 품질특성을 조사하였다. 쌀 식빵의 RB-3의 경우, 부피는 2,467 mL/kg, 쌀 식빵의 비용적은 5.21 mL/g 그리고 제빵수율 148%로 나타나 상대적으로 다른 배합비로 제조한 식빵에 비해 큰 체적 및 제빵 수율을 나타냈다. 쌀 식빵 crust의 명도 L값은 쌀가루 함량이 높아질수록 높은 값을 나타내었고, crumb 값의 명도 L값도 동일한 결과를 나타냈다. 쌀 식빵의 a와 b값은 각각의 식빵에서 큰 차이가 나타나지 않았다. 쌀 식빵의 경도는 RB-1, 2, 3이 다른 식빵에 비해 상대적으로 낮았으며, 탄력성은 쌀가루 함량이 높을 수록 높게 나타났으며, 씹힘성은 쌀가루 함량이 높을수록 낮게 나타났다. 그리고 응집성은 쌀 식빵 조성에 무관하게 일정한 경향을 나타내지 않았다. 쌀가루 함량이 증가할수록 노화도는 빨리 증가한다는 것과 ascorbic acid 또는 cysteine이 무첨가된 식빵의 노화도가 높게 나타났지만 ascorbic acid과 cysteine이 첨가된 쌀 식빵 RB-3에서 노화도의 정도가 가장 낮게 나타났다. 관능검사 결과, 전체적인 기호도는 쌀 고유의 향과 부드러운 조직감을 갖는 RB-3의 선호도가 가장 높았다.

Keywords

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