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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of Vital Wheat Gluten on Quality Characteristics of White Pan Bread Containing Resistant Starch

활성글루텐이 저항전분을 함유한 식빵의 품질 특성에 미치는 영향

  • Kim, Yu-Jin (Dept. of Applied Bioscience, KonKuk University) ;
  • Lee, Jeong-Hoon (Dept. of Applied Bioscience, KonKuk University) ;
  • Choi, Mi-Jung (Dept. of Molecular Biotechnology, KonKuk University) ;
  • Choi, Doo-Ri (Dept. of BioFood Science & Technology, Agric. Livestock Graduate School, KonKuk University) ;
  • Lee, Si-Kyung (Dept. of Molecular Biotechnology, KonKuk University)
  • 김유진 (건국대학교 응용생물과학과) ;
  • 이정훈 (건국대학교 응용생물과학과) ;
  • 최미정 (건국대학교 분자생명공학과) ;
  • 최두리 (건국대학교 농축대학원 바이오 식품공학과) ;
  • 이시경 (건국대학교 분자생명공학과)
  • Received : 2012.09.17
  • Accepted : 2012.11.08
  • Published : 2013.01.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to evaluate the effect of wheat gluten on quality characteristics of white pan bread with 10% resistant starch. White pan bread was fortified with wheat gluten at levels of 2%, 4% and 6% w/w. The pH of dough and white pan bread, specific loaf volume, water activity, baking loss rate, crumb color, hardness, and sensory evaluation were analyzed for quality characteristics. The pH of processed dough and white pan bread with additional vital wheat gluten was lower than that of control, and pH increased with increasing wheat gluten content. Water activity was lower in white pan bread with added vital wheat gluten than in the control, however there were no significant differences. Specific loaf volume revealed a higher value in tests than in the control, and the products revealed a higher specific loaf volume with higher amounts of vital wheat gluten. However, the baking loss rate decreased with increasing wheat gluten content. In terms of crumb color analysis, L, a, and b values lowered with increasing wheat gluten. Hardness appeared to be lower in tests than in the control, and the test with 6% wheat gluten showed the lowest value among the products. In a sensory evaluation, the product with 4% wheat gluten revealed the highest score. As a result of this study, 4% wheat gluten is considered to be the reasonable level in preparing white pan bread with 10% resistant starch.

저항전분이 10% 첨가된 제품을 대조구로 하여 활성글루텐을 2%, 4%, 6% 첨가하여 식빵을 제조하였다. 활성글루텐이 미치는 효과를 측정하기 위하여 반죽과 제품의 pH, 수분활성도, 비용적, 굽기 손실률, crumb 색도, 조직감, 관능검사 등을 분석하였다. 반죽과 제품의 pH는 대조구에 비하여 활성글루텐 첨가 시 높았다. 수분활성도는 대조구에 비하여 활성글루텐 첨가구에서 다소 낮았으나 유의적 차이가 없었다. 비용적은 활성글루텐 첨가량이 많을수록 높아져 부피가 커지는 것으로 나타났다. 굽기 손실률은 활성글루텐 첨가량이 많을수록 낮아졌다. Crumb 색도의 L, a, b 값 모두 활성글루텐 첨가량이 많을수록 낮아졌으며 유의적 차이가 있었다. 조직감(경도)은 저장기간이 경과함에 따라 대조구에 비하여 시험구들이 낮은 값이었고, 관능검사에서 4% 첨가구가 가장 높은 점수를 얻었다. 이상의 실험으로 활성글루텐 4% 첨가 시에 저항전분이 10% 첨가된 식빵의 품질을 개선하는 것으로 나타났다.

Keywords

References

  1. Englyst HN, Kingman SM, Cummings JH. 1992. Classification and measurement of nutritionally important starch fractions. Eur J Clin Nutr 46: S33-S50.
  2. Thompson DB. 2000. Strategies for the manufacture of resistant starch. Trends Food Sci Technol 11: 245-253. https://doi.org/10.1016/S0924-2244(01)00005-X
  3. Silvi S, Rumney CJ, Cresci A, Rowl IR. 1999. Resistant starch modifies gut microflora and microbial metabolism in human flora-associated rats inoculated with faeces from Italian and UK donors. J Appl Microbiol 86: 521-530. https://doi.org/10.1046/j.1365-2672.1999.00696.x
  4. Brown I, Warhurst M, Arcot J, Playne M, Illman RJ, Topping DL. 1997. Fecal numbers of bifidobacteria are higher in pigs fed Bifidobacterium longum with a high amylose cornstarch than with a low amylose corn starch. J Nutr 127: 1822-1827.
  5. Izydorczyk MS, Hussain A, MacGregor AW. 2001. Effect of barley and barley components on rheological properties of wheat dough. J Cereal Sci 34: 251-260. https://doi.org/10.1006/jcrs.2000.0363
  6. Sajilata MG, Singhal RS, Kulkarni PR. 2006. Resistant Starch－a review. Compr Rev Food Sci Food Saf 5: 1-17. https://doi.org/10.1111/j.1541-4337.2006.tb00076.x
  7. Shewry PR, Halford NG, Tatham AS. 1992. High molecular subunits of wheat glutenin. J Cereal Sci 15: 105-120. https://doi.org/10.1016/S0733-5210(09)80062-3
  8. Wang JS, Zhao MM, Yang XQ, Jiang YM. 2006. Improvement of emulsifying properties of wheat gluten hydrolysate/$\lambda$-carrageenan conjugates. Food Technol Biotechnol 44: 25-32.
  9. Zhang H, Claver IP, Li Q, Zhu K, Peng W, Zhou H. 2012. Structural modification of wheat gluten by dry heat-enhanced enzymatic hydrolysis. Food Technol Biotechnol 50:53-58.
  10. Li W, Tsiami AA, Bollecker SS, Schofield JD. 2004. Glutathione and related thiol compounds II. The importance of protein bound glutathione and related protein-bound compounds in gluten proteins. J Cereal Sci 39: 213-224. https://doi.org/10.1016/j.jcs.2003.08.003
  11. Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J Food Eng 79: 1033-1047. https://doi.org/10.1016/j.jfoodeng.2006.03.032
  12. Ribotta PD, Ausar SF, Morcillo MH, Perez GT, Beltramo DM, Leon AE. 2004. Production of gluten-free bread using soybean flour. J Sci Food Agric 84: 1969-1974. https://doi.org/10.1002/jsfa.1915
  13. AACC. 1990. Approved methods of the American Association of Cereal Chemists. 8th ed. American Association of Cereal Chemists Inc., St. Paul, MN, USA. 10-10b.
  14. Fujiyama Y. 1981. Method of experiment. Japan International baking school, Tokyo, Japan. p 3-57.
  15. Kim EJ, Kim SM. 1998. Bread properties utilizing extracts of pine needle according to preparation method. Korean J Food Sci Technol 30: 542-547.
  16. SAS. 2000. User's guide. SAS Institute, Cary, NC, USA.
  17. Lee JH, Yun MS, Bok JH, An HG, Uh HS, Lee JJ. 2011. Theory of baking and pastry. Jigumunhwasa Co., Pajusi, Korea. p 141.
  18. Tanaka Y, Matsumoto H. 1997. The baking science & technology. I. The process of baking science & technology. Kourin Co., Ltd., Tokyo, Japan. p 31-200.
  19. Galal AM, Johnson JA, Varriano-Marston E. 1978. Lactic and volatile (C2-C5) organic acids of San Francisco sourdough french bread. Cereal Chem 55: 461-468.
  20. Kim SY. 2004. Rheology and quality characteristics of the wheat flour dough, frozen dough and bread prepared with amylase. PhD Dissertation. KonKuk University, Seoul, Korea.
  21. Puhr DP, D’Appolonia BL. 1992. Effect of baking absorption on bread yield, crumb moisture, and crumb water activity. Cereal Chem 69: 582-586.
  22. Czuchajowska Z, Pomeranz Y. 1989. Differential scanning calorimetry, water activity, and moisture contents in crumb center and near-crust zones of bread during storage. Cereal Chem 66: 305-309.
  23. Czuchajowska Z, Pomeranz Y, Jeffers HC. 1989. Water activity and moisture content of dough and bread. Cereal Chem 66: 128-132.
  24. Miyazaki M, Maeda T, Morita N. 2004. Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities. Food Res Int 37: 59-65. https://doi.org/10.1016/j.foodres.2003.08.007
  25. Kim KE, Lee YT. 2009. Combined effects of vital gluten, gum, emulsifier, and enzyme on the properties of rice bread. Food Eng Prog 13: 320-325.
  26. Uthayakumaran S, Gras PW, Stodd FL, Bakes F. 1999. Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough. Cereal Chem 76: 389-394. https://doi.org/10.1094/CCHEM.1999.76.3.389
  27. Wieser H. 2007. Chemistry of gluten proteins. Food Microbiol 24: 115-119. https://doi.org/10.1016/j.fm.2006.07.004
  28. Onyango C, Mutungi C, Unbehend G, Lindhauer MG. 2009. Creep-recovery parameters of gluten-free batter and crumb properties of bread prepared from pregelatinised cassava starch, sorghum and selected proteins. Int J Food Sci Technol 44: 2493-2499. https://doi.org/10.1111/j.1365-2621.2009.02048.x
  29. Lee BG, Byun GI, Cha WS. 2009. Quality characteristics of white pan bread by lotus (Nelumbo nucifera) seeds powder. Korean J Food Preserv 16: 68-74.
  30. Kim SK, Cheigh HS, Kwon TW, D'Appolonia BL, Marston PE. 1978. Rheological and baking studies of composite flour wheat and naked barley. Korean J Food Sci Technol 10:11-15.
  31. Keetels CJAM, Visser KA, van Vliet T, Jurgens A, Walstra P. 1996. Structure and mechanics of starch bread. J Cereal Sci 24: 15-26. https://doi.org/10.1006/jcrs.1996.0033
  32. Chung JY, Kim CS. 1998. Development of buckwheat bread: 2. Effects of vital wheat gluten and water-soluble gums baking and sensory properties. Korean J Soc Food Sci 14:168-176.
  33. Esteller MS, Pitombo RNM, Lannes SCS. 2005. Effect of freeze-dried gluten addition on texture of hamburger buns. J Cereal Sci 41: 19-21. https://doi.org/10.1016/j.jcs.2004.08.013
  34. Chung JY, Kim CS, Kim HI. 1998. Effect of vital gluten and water-soluble gums on the staling of buckwheat bread. Changwon National University. Res Inst Human Eco 2:115-123.
  35. Primo-Martin C, van de Pijpekamp A, van Vliet T, de Jongh HHJ, Plijter JJ, Hamer RJ. 2006. The role of the gluten network in the crispness of bread crust. J Cereal Sci 43: 342-352. https://doi.org/10.1016/j.jcs.2005.12.007
  36. Willhoft EMA. 1973. Mechanism and theory of staling of bread and baked goods, and associated changes in textural properties. J Texture Stud 4: 292-322. https://doi.org/10.1111/j.1745-4603.1973.tb00844.x
  37. Callejo MJ, Gil MJ, Rodriguez G, Ruiz MV. 1999. Effect of gluten addition and storage time on white pan bread quality: instrumental evaluation. Z Lebensm Unters Forsch A 208:27-32. https://doi.org/10.1007/s002170050370

Cited by

  1. 차전자(Plantago ovata Forsk)피를 이용하여 제조한 구운 쌀 도넛의 품질 특성 및 노화 특성 vol.31, pp.3, 2013, https://doi.org/10.9799/ksfan.2018.31.3.367