Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Development of Functional Bread with Sea Tangle Single Cell Detritus (SCD)

다시마 Single Cell Detritus(SCD)를 첨가한 기능성 빵의 개발

  • Bang, Sang-Jin (Faculty of Marine Bioscience and Technology, Gangneung-Wonju National University) ;
  • Choi, Seung-Hwa (Faculty of Marine Bioscience and Technology, Gangneung-Wonju National University) ;
  • Shin, Il-Shik (Faculty of Marine Bioscience and Technology, Gangneung-Wonju National University) ;
  • Kim, Sang-Moo (Faculty of Marine Bioscience and Technology, Gangneung-Wonju National University)
  • 방상진 (강릉원주대학교 해양생명공학부) ;
  • 최승화 (강릉원주대학교 해양생명공학부) ;
  • 신일식 (강릉원주대학교 해양생명공학부) ;
  • 김상무 (강릉원주대학교 해양생명공학부)
  • Published : 2009.10.31
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Abstract

Functional bread was manufactured with single cell detritus (SCD) of sea tangle. The optimum ingredient formula for SCD bread was determined based on mixture model. Flour and water reduced max weight, strength, hardness and specific loaf volume, whereas the increased SCD reversed the volume change of dough. Flour increased $L^*$ and $b^*$ values of SCD bread, while SCD decreased. Flour and water decreased $a^*$ value, while SCD increased. Max weight, strength, hardness, specific loaf volume, $b^*$ value and water holding capacity (WHC) were linear model on ANOVA table, whereas distance, volume change of dough, $L^*$ and $a^*$ values were nonlinear model. The response constraint coefficient showed that SCD influenced texture of SCD bread more than flour and water did, whereas water influenced the volume change of dough, specific loaf volume and WHC more than flour and SCD did. Moreover, flour influenced color value more than did water and SCD. Distance and $a^*$ value fitted nonlinear model with interaction terms for flour-SCD and water-SCD. Optimum ingredient formula for SCD bread was: flour, 48.25%; water, 30.89%; SCD, 3.86%. Sensory evaluation of SCD bread was a little lower than industrial bread and electrolyzed SCD bread.

다시마를 Vibrio sp.로 분해하여 제조한 SCD로 기능성 빵을 만들기 위하여 mixture design을 이용한 원료의 최적 배합 비율을 구하였다. 다시마 SCD 빵의 max weight, strength, hardness 및 비용적의 값은 밀가루와 물의 첨가량이 증가할수록 감소하는 반면, SCD의 첨가량이 증가할수록 증가하였다. 밀가루와 물의 첨가량이 증가할수록 SCD의 첨가량이 감소할수록 발효팽창력의 값은 증가하였다. 밀가루의 첨가량이 증가할수록 SCD의 첨가량이 감소할수록 SCD 빵의 L(명도) 값과 b(황색도) 값은 증가하였으며, 밀가루와 물의 첨가량이 증가할수록 SCD의 첨가량이 감소할수록 다시마 SCD 빵의 a(적색도) 값은 감소하였다. ANOVA 분석에 의한 다시마 SCD 빵의 max weight, strength, hardness, 비용적, 색도 b(황색도) 값 및 수분흡착력은 linear model이 결정되었으며, distance, 발효팽창력, 색도 L(명도) 및 a(적색도) 값은 nonlinear model(quadratic model)이 선정되었다. Constraint coefficient 값의 분석 결과 SCD는 SCD 빵의 texture에 가장 큰 영향을 주었으며, 물은 발효팽창력, 비용적 및 수분흡착력에 가장 큰 영향을 미쳤다. 또한 밀가루는 SCD 빵의 색도에 가장 큰 영향을 미쳤다. Distance에서는 flour-SCD 및 water-SCD 상호작용이 있었으며, 발효팽창력에서는 flour-SCD 상호작용이 있었다. 또한 SCD 빵 색도의 L(명도)에서는 flour-SCD의 상호작용이 나타났으며, a (적색도)에서는 flour-SCD 및 water-SCD 상호작용이 있었다. Mixture(modified distance) design에 의해 결정된 다시마 SCD 빵의 밀가루, 물 및 SCD의 최적 배합비율은 각각 48.25, 30.89 및 3.86%이었다. 관능검사 결과 전해수로 처리한 SCD 빵은 시중제품보다 모든 면에서 품질이 낮았으나, 전해수 처리 SCD 빵은 대조구(전해수 미처리)보다 월등히 높은 점수를 받아 전해수로 처리된 SCD 빵의 맛, 조직감 및 향을 개선한다면 SCD의 산업화가 가능할거라 판단된다.

Keywords

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