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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Trehalose on Quality Characteristics of White Pan Bread

Trehalose가 식빵의 품질 특성에 미치는 영향

  • Kim, Young-Ja (Dept. of BioFood Science & Technology, Graduate School of Agriculture & Animal Science) ;
  • Lee, Jeong-Hoon (Dept. of Bioresources and Food Science, Konkuk University) ;
  • Chung, Koo-Chun (Dept. of Chemistry, Konkuk University) ;
  • Lee, Si-Kyung (Dept. of Bioresources and Food Science, Konkuk University)
  • 김영자 (건국대학교 농축대학원 바이오식품공학과) ;
  • 이정훈 (건국대학교 생명자원 식품공학과) ;
  • 정구춘 (건국대학교 화학과) ;
  • 이시경 (건국대학교 생명자원 식품공학과)
  • Received : 2014.01.09
  • Accepted : 2014.02.11
  • Published : 2014.05.31
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Abstract

This study was carried out to evaluate the effects of trehalose on quality characteristics of white pan bread. Basic formula consisted of bread flour, 6% sucrose, and 0, 2, 4, 6% trehalose, respectively. Loaf volume, specific loaf volume, baking loss rate, moisture content, water activity, crumb color, and sensory evaluation scores were determined for quality characteristics of bread. White pan bread containing 4% trehalose had a higher loaf volume of 2,140 mL and specific loaf volume of 3.96 mL/g. Baking loss rate of white pan bread was the lowest in the loaf containing 6% trehalose. In crumb texture analysis, hardness of loaf containing 4% of trehalose was the lowest after 7 days of storage. Moisture content and water activity of white pan breads increased with increasing level of trehalose. Color of crumbs was the brightest in the loaf containing 6% trehalose. White pan bread containing 4% trehalose scored better in the sensory evaluation than the others. As a result, trehalose affected quality characteristics of white pan bread. Especially, the addition of 4% trehalose to white pan bread had beneficial effects on quality characteristics.

Trehalose가 식빵의 품질 특성에 미치는 영향을 평가하기 위하여 밀가루 대비 설탕을 6% 첨가한 것을 대조구로 하여 설탕 6%와 함께 trehalose를 각각 2, 4, 6% 첨가하여 식빵을 제조하였다. 부피 및 비용적, 굽기손실률, 조직감, 수분함량, 수분활성도, crumb 색도 등을 분석하였고 관능검사를 실시하였다. 부피와 비용적은 trehalose 4% 첨가구가 2,140 mL 및 3.96 mL/g으로 가장 컸고, 굽기손실률은 6% 첨가구가 9.07%로 가장 적었다. 조직감 분석에서 경도는 저장 7일까지 trehalose 4% 첨가구가 가장 낮았다. 수분 함량과 수분활성도는 저장 7일 동안 trehalose 6% 첨가구가 가장 높았고, crumb 색도는 6% 첨가구가 가장 밝은 것으로 나타났다. 관능검사에서 trehalose 4% 첨가구가 96.1점으로 가장 높은 점수를 얻었다. 이상의 trehalose 첨가량을 달리한 식빵 제조 실험에서 제품 특성에 긍정적인 영향을 주는 것으로 나타나 빵에 활용 시 품질 향상에 효과가 있을 것으로 사료되었다.

Keywords

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