Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Effect of Chestnut Flour on the Rheology of Dough and Processing Adaptability of White Pan Bread

밤가루 첨가가 밀가루 반죽의 물성과 제빵 적성에 미치는 영향

  • Oh, Chul-Hwan (Department of Food Science and Technology, Kongju National University) ;
  • Kim, Yong-Moon (Division of Hotel Culinary Arts and Food Service, Hyejeon College) ;
  • Han, Min-Su (Asiana International Patent & Law Office) ;
  • Oh, Nam-Soon (Department of Food Science and Technology, Kongju National University)
  • 오철환 (공주대학교 식품공학과) ;
  • 김용문 (혜전대학 호텔조리외식계열) ;
  • 한민수 (아시아나국제특허법률사무소) ;
  • 오남순 (공주대학교 식품공학과)
  • Received : 2010.09.28
  • Accepted : 2011.01.17
  • Published : 2011.02.28
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Abstract

The effects of replacement of wheat flour with 10, 20, and 30% chestnut flour on the bread-making properties and quality characteristics of bread were evaluated. Among the physical characteristics of the dough, the development time in the farinogram decreased with increasing amounts of chestnut flour, and the dough stability and durability were reduced. In the amylogram, there was a slight increase in the gelatinization starting temperature when compared to the control flour, but the maximum viscosity gradually decreased in response to increasing amounts of chestnut flour. The expansion ratio did not increase in the dough containing 20 or 30% chestnut flour. Moreover, the loaf volume and specific volume of bread containing 20 and 30% chestnut flour were smaller than those of the control and the 10% treatment. The hardness of bread containing 10% chestnut flour($700g/cm^2$) was lower than that of the other treatments($1413-1,627g/cm^2$). Furthermore, bread containing 10% chestnut flour had denser porous structures than the other treatments. The sensory evaluation tests revealed that the 10% treatment had higher sensory scores for the internal and external qualities of bread than the other treatments.

밤가루를 밀가루에 0%, 10%, 20%, 30% 대체한 복합분에 대하여 반죽의 물리적 특성 및 제빵 특성을 검토하고 밤가루 첨가가 빵의 기호도에 미치는 영향에 대해 조사하였다. 반죽의 물리적 특성 중 farinogram 측정 결과 밤가루의 첨가량이 증가함에 따라 반죽시간은 짧아졌으나 반죽의 안정도와 내구성이 약화되었다. Amylogram에서 호화온도는 대조군에 비해 다소 증가하는 경향을 보인반면 최고점도는 감소하였다. 반죽팽창도 측정결과 밤가루가 20%이상 첨가된 반죽은 변화가 없었으며, 제빵 후 빵의 부피가 작고 비용적도 낮았다. 밤가루 첨가에 따른 식빵의 품질평가결과 밤가루를 10% 첨가하여 제조한 식빵이 20%, 30% 첨가한 식빵에 비해 경도가 낮았으며, 내상 또한 비교적 작고 균일하였다. 밤가루 첨가시 10%이내가 좋을 것으로 사료된다.

Keywords

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