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

  • 제42권8호
  • /
  • Pages.1283-1289
  • /
  • 2013
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

흑마늘 추출액의 첨가가 식빵 품질 특성에 미치는 영향

Effect of Black Garlic Extracts on Quality Characteristics of White Pan Bread

  • 왕숙자 (건국대학교 농축대학원 바이오식품공학과) ;
  • 이정훈 (건국대학교 생명자원식품공학과) ;
  • 이시경 (건국대학교 생명자원식품공학과)
  • Wang, Sug-Ja (Dept. of Bio Food Science and Technology, Agrc. Livestock Graduate School, KonKuk University) ;
  • Lee, Jeong-Hoon (Dept. of Bioresources and Food Science, KonKuk University) ;
  • Lee, Si-Kyung (Dept. of Bioresources and Food Science, KonKuk University)
  • 투고 : 2013.04.09
  • 심사 : 2013.05.21
  • 발행 : 2013.08.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

식빵 제조 시 흑마늘 추출액의 첨가량을 달리하여 제품의 품질특성에 미치는 효과를 조사하기 위하여 제품의 부피 및 비용적, 수분활성도, crumb 조직감 및 색도, 관능검사 등을 실시하였다. 부피 및 비용적은 대조구가 가장 컸고 흑마늘 추출액 첨가량이 많을수록 작아졌다. Rheometer에 의한 경도, Max. G, 검성 및 응집성 모두 대조구에 비하여 흑마늘 추출액 첨가량이 많아질수록 높아져 부드럽지 못한 것으로 나타났다. 경도의 경우 5% 첨가구는 대조구와 유의적 차이가 없었다. 색도 측정에서 L값은 흑마늘 추출액 첨가량이 많을수록 낮아졌고, a와 b값은 높아져 어두운 것으로 나타났다. 관능검사에서 흑마늘 추출액 5% 첨가구가 향과 전체적인 기호도에서 대조구 및 다른 시험구들에 비교하여 높은 점수를 얻어 흑마늘 추출액 5%까지는 첨가가 가능한 것으로 나타났다.

This study was conducted in order to evaluate the effect of black garlic extract on quality characteristics of white pan bread. White pan bread contained black garlic extract at levels of 0%, 5%, 10%, and 15% based on flour. Analysis of volume and specific loaf volume, water activity, texture, crumb color, and sensory evaluation of white pan bread were performed. As the amount of black garlic extract increased, volume and specific loaf volume decreased. Hardness, Max. G (maximum gram), gumminess, and cohesiveness by texture analyser showed a higher value in treatment, however, in hardness, no differences were observed between control and treatment with addition of 5% black garlic extract. In crumb color analysis, as the amount of black garlic extract increased, L value decreased and values for a and b increased. On sensory evaluation, no differences were observed between control and treatment containing 5% black garlic extract, however, addition of more than 10% resulted in lower scores. As a result of this study, 5% black garlic extract was considered a reasonable level for preparation of a health promoting white pan bread.

키워드

참고문헌

  1. Lee JH. 2005. Effects of whey ferment cultured by Propionibacterium freudenreichii KCCM 31227 on rheological properties of dough and quality characteristics of white pan bread. PhD Dissertation. Konkuk University, Seoul, Korea.
  2. Park HH, Lee YN, Lee GH, Kim TH. 2004. World of garlic. Hyoilbooks Press Co. Ltd., Seoul, Korea. p 91-94.
  3. Kamanna VS, Chandrasekhara N. 1983. Biochemical and physiological effects of garlic (Allium sativum Linn.). J Sci Indust Res 42: 353-359.
  4. Cavallito CJ, Bailey JH. 1944. Allicin, the antibacterial principle of Allium sativum. I. Isolation, physical properties and antibacterial action. J Am Chem Soc 66: 1950-1951. https://doi.org/10.1021/ja01239a048
  5. Kim MH, Son CW, Kim MY, Kim MR. 2008. Physicochemical, sensory characteristics and antioxidant activities of jam prepared with black garlic. J Korean Soc Food Sci Nutr 37: 1632-1639. https://doi.org/10.3746/jkfn.2008.37.12.1632
  6. Jang EK, Seo JH, Lee SP. 2008. Physiological activity and antioxidative effects of aged black garlic (Allium sativum L.) extract. Korean J Food Sci Technol 40: 443-448.
  7. You BR, Kim HR, Kim MJ, Kim MR. 2011. Comparison of the quality characteristics and antioxidant activities of the commercial black garlic and lab-prepared fermented and aged black garlic. J Korean Soc Food Sci Nur 40: 366-371. https://doi.org/10.3746/jkfn.2011.40.3.366
  8. Lee JS, Seong YB, Jeong BY, Yoon SJ, Lee IS, Jeong YH. 2009. Quality characteristics of sponge cake with black garlic powder added. J Korean Soc Food Sci Nutr 38: 1222-1228. https://doi.org/10.3746/jkfn.2009.38.9.1222
  9. Lee HS, Kim SH. 2010. Safety evaluation of black garlic extract for development of cosmeceutical ingredients－Skin irritation and sensitization studies－. J Korean Soc Food Sci Nutr 39: 1213-1219. https://doi.org/10.3746/jkfn.2010.39.8.1213
  10. Han KB, Song IH, Yum KY, Lee DH. 2005. Process for preparing aged garlic. Korean Patent 10-0530386.
  11. Choi DJ, Lee SJ, Kang MJ, Cho HS, Sung NJ, Shin JH. 2008. Physicochemical characteristics of black garlic (Allium sativum L.). J Korean Soc Food Sci Nutr 37: 465-471. https://doi.org/10.3746/jkfn.2008.37.4.465
  12. Wang SJ, Lee JH, Choi MJ, Lee SK. 2012. Effects of aged black garlic extracts on the rheology of flour dough. J Korean Soc Food Sci Nutr 41: 430-435. https://doi.org/10.3746/jkfn.2012.41.3.430
  13. AACC. 2000. American association of cereal chemistry approved methods. 10th ed. AACC, St. Paul, MN, USA. Method 10-10A.
  14. Ronald HZ. 1993. Bread lecture book. American Institute of Baking, Manhattan, KS, USA. p 1311.
  15. SAS. 2000. User's guide. ver. 8.1. SAS Institute, Cary, NC, USA.
  16. Lee JH, Yun MS, Bok JH, An HG, Uh HS, Lee JJ. 2011. Theory of baking and pastry. Jigumunhwasa, Seoul, Korea. p 30.
  17. Kim HJ, Kang WW, Moon KD. 2001. Quality characteristics of bread added with Gastrodia elata Blume powder. Korean J Food Sci Technol 33: 437-443.
  18. Park SI. 2003. Effect of chlorella growth factor on quality of bread. Korean J Food Culture 18: 356-364.
  19. Kim DJ, Kim DH, Bae TJ, Choi HT, Hyoun JS, Whong JM. 2004. Food processing and preservation. Jigumunwhasa, Seoul, Korea. p 33.
  20. Jeon JR, Kim J. 2004. Properties on the quality characteristics and microbial changes during storage added with extracts from Ulmus cortex. Korean J Soc Food Cookery Sci 20: 180-186.
  21. Kim NA, Kim SH. 2005. The physicochemical and sensory characteristics of bread added with red ginseng powder. J East Asian Soc Dietary Life 15: 200-206.
  22. Shin GM, Hwang SY. 2001. Influence of Plantago powder on the physical properties of the flour and dough rheology of white pan bread. Korean J Food & Nutr 14: 585-590.
  23. Kim HY, Jeong SJ, Heo MY, Kim KS. 2002. Quality characteristics of cookies prepared with varied levels of shredded garlics. Korean J Food Sci Technol 34: 637-641.
  24. Jung DS, Lee FZ, Eun JB. 2002. Quality properties of bread made of wheat flour and black rice flour. Korean J Food Sci Technol 34: 232-237.
  25. Bae JH, Lee JH, Kwon KI, Im MH, Park GS, Lee JG, Choi HJ, Jeong SY. 2005. Quality characteristics of the white bread prepared by addition of jujube extracts. Korean J Food Sci Technol 37: 603-610.
  26. Park SI, Hong KH. 2003. Effect of Japanese apricot (Prunus mume Sieb. et Zucc.) flesh on baking properties of white breads. Korean J Food Culture 18: 506-514.
  27. Kim MH, Shin MS. 2003. Quality characteristics of bread made with brown rice flours of different preparations. Korean J Soc Food Cookery Sci 19: 136-143.
  28. Park ID, Chung DO. 2003. Studies on the physiological and sensory properties of herb bread. Korean J Soc Food Cookery Sci 19: 539-545.
  29. Lee MJ, Kyung KH, Chang HG. 2004. Effect of mushroom (Lentinus tuberregium) powder on the bread making properties of wheat flour. Korean J Food Sci Technol 36: 32-37.
  30. Kim JS. 1998. Sensory characteristics of green tea bread. Korean J Food & Nutr 11: 657-661.
  31. Cho MK, Lee WJ. 1996. Preparation of high-fiber bread with barley flour. Korean J Food Sci Technol 28: 702-706.
  32. Kim YS, Ha TY, Lee SH, Lee HY. 1997. Properties of dietary fiber extract from rice bran and application in breadmaking. Korean J Food Sci Technol 29: 502-508.

피인용 문헌

  1. Quality characteristics of milk bread added blueberry starter vol.25, pp.3, 2018, https://doi.org/10.11002/kjfp.2018.25.3.296
  2. Quality Properties of Whole Wheat Flour Sourdough Bread Using Sweet Persimmon Starter vol.34, pp.3, 2018, https://doi.org/10.9724/kfcs.2018.34.3.263
  3. 저온숙성마늘 농축액을 첨가한 양갱의 품질특성과 항산화 효과 vol.30, pp.1, 2013, https://doi.org/10.9799/ksfan.2017.30.1.001
  4. 밀싹분말을 첨가한 식빵의 최적화 연구 vol.24, pp.3, 2013, https://doi.org/10.20878/cshr.2018.24.3.001
  5. Garlic: A natural bread improver for wheat bread with a high level of resistant starch vol.45, pp.6, 2013, https://doi.org/10.1111/jfpp.15519