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설탕 대체제로 야콘 농축액을 사용하여 제조한 식빵의 저장 중 물성변화

Quality Characteristic Changes during Storage of Bread Prepared by Addition of Yacon Concentrates as Sugar Substitute

  • 이규희 (우송대학교 외식조리영양학부) ;
  • 김원모 (우송정보대학 제과제빵학과) ;
  • 김미경 (우송대학교 외식조리영양학부)
  • Lee, Gyu-Hee (School of Culinary Nutrition, Woo-Song University) ;
  • Kim, Won-Mo (Department of Baking & Pastry, Woo-Song College) ;
  • Kim, Mi-Kyung (School of Culinary Nutrition, Woo-Song University)
  • 투고 : 2012.10.25
  • 심사 : 2013.02.16
  • 발행 : 2013.02.28

초록

Yacon (Smallanthussonchifolius) is a root crop that contains high amounts of fructo-oligosaccharides (FOS). FOS has a sweet taste, is low in calories, and is known to promote intestinal tract health. In this study, various yacon concentrates were substituted for sugar in white pan bread to obtain healthy benefits from the use of FOS. The quality characteristic changes during storage of the white pan breadswith 0, 25, 50, 75 and 100% of added yacon concentrates instead of sugar were investigated. During storage, the water contents and water activities of the breads made with high amounts of yacon concentrates changed less than in those made with only sugar. The hardness and chewiness of the breads made with high amounts of yacon concentrates had lower values than those made with only sugar. Thus, bread made with yacon concentrates might exhibit increased moisture retention and decreased aging velocity. The substitution of yacon concentrates for sugar in pan bread improved the bread quality.

키워드

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피인용 문헌

  1. Quality Characteristics of White Pan Breads Made from Domestic Wheat Flour Added with Deabong Persimmon Puree vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.695