동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제20권5호
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  • Pages.687-696
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  • 2010
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

Microwave 조사 시 소금 및 유지의 첨가량이 식빵의 품질 특성에 미치는 영향

Quality Characteristics of Pan Bread with Added Salt and Fat Content after Microwave Irradiation

  • 박상준 (안양과학대학 호텔조리영양학부) ;
  • 안혜령 (경희대학교 대학원 조리외식경영학과) ;
  • 이광석 (경희대학교 조리과학과)
  • Park, Sang-Jun (School of Nutrition Hotel Culinary Art, Anyang Technical College) ;
  • An, Hye-Lyung (Dept. of Culinary Science and Food Service Management, Graduate School, Kyung Hee University) ;
  • Lee, Kwang-Suck (Dept. of Culinary Science and Arts, Kyung Hee University)
  • 투고 : 2010.04.23
  • 심사 : 2010.10.03
  • 발행 : 2010.10.31
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초록

This study focused on microwave irradiation of dough, raising its temperature to monitor potential variations of dough properties and bread quality, and examined the optimum mixture ratio towards streamlining the bread-making process. According to comparison and analysis on dough properties and bread quality depending on mixture materials, it was found that Salt 2 had the highest dough temperature of all, and Salt 1 had the highest fermentation rate and specific volume but the lowest hardness (i.e. highest softness). Results of sensory evaluation, were that Salt 1.5 scored highest points in sweet taste, aftertaste, and overall acceptance, but there were significant differences among bread samples. Likewise, it was found that Fat 6 had the highest dough temperature, fermentation rate and specific volume of all. Texture analysis, showed that Fat 0 had the highest hardness of all. According to sensory characteristics, Fat 3 scored the highest points in overall acceptance. Based on these results, the optimum mixture ratio of salt and fat for microwave-irradiated bread was found to be 1.5% salt and 3% fat.

키워드

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