Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Characteristics of white pan bread with roasted rice bran

볶은 미강을 첨가한 식빵의 품질 특성

  • Shin, Hyun-Kwang (Department of BioFood Science & Technology, Agriculture Livestock Graduate School, Konkuk University) ;
  • Lee, Jeong-Hoon (Department of Bioresources and Food Science, Konkuk University) ;
  • Lee, Si-Kyung (Department of Bioresources and Food Science, Konkuk University)
  • 신현광 (건국대학교 농축대학원 바이오식품공학과) ;
  • 이정훈 (건국대학교 생명자원식품공학과) ;
  • 이시경 (건국대학교 생명자원식품공학과)
  • Received : 2017.02.21
  • Accepted : 2017.05.10
  • Published : 2017.08.31
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Abstract

This study investigated the effect of roasted rice bran (RRB) on bread quality. Bread containing RRB showed small and specific loaf volumes. Baking and cooling loss rates of bread with RRB were lower than bread without RRB. The pH of bread decreased and total titratable acidity increased with increase in the amount of RRB. Water activity (Aw) and moisture contents of bread increased with RRB levels in bread. Bread containing RRB presented lower L value and higher redness (a) and yellowness (b) values. Crumb hardness, springiness, and gumminess increased, whereas cohesiveness decreased upon addition of RRB. Addition of 5% RRB resulted in higher scores in sensory evaluation than the control, however, bread with 15% RRB had the lowest score. Therefore, 5% RRB can be used in bread production.

볶은 미강을 첨가하여 제조한 식빵의 부피 및 비부피, 굽기 및 냉각 손실률, 총산도, 수분활성도, 색도, 조직감, 관능검사 등을 조사하였다. 식빵의 품질 특성 결과에서 식빵의 부피 및 비부피는 볶은 미강 첨가량이 증가할수록 다소 감소하였다. 식빵의 굽기와 냉각 손실률은 볶은 미강 첨가량이 증가할수록 감소하였다. 볶은 미강 첨가량이 증가할수록 식빵의 pH는 낮아지고 총산도는 증가하였다. 수분함량과 수분활성도는 볶은 미강 첨가량이 증가할수록 높아지는 경향을 보였다. Crust와 crumb 색도 변화는 볶은 미강 첨가량이 증가할수록 명도 L값은 낮아졌으며, 적색도 a값과 황색도 b값은 증가하였다. 볶은 미강 첨가량이 증가할수록 경도(hardness), 탄력성(springiness), 점착성(gumminess)은 증가하였고, 응집성(cohesiveness)은 감소하였다. 식빵의 관능검사 결과 향, 맛, 전반적인 기호도는 볶은 미강을 5%첨가하여 제조한 식빵이 대조구에 비해 같거나 다소 높았으며, 15% 첨가구는 낮았다. 이상의 연구로 식빵 제조시 볶은 미강 5% 첨가는 제품의 특성에 좋지 않은 영향을 미치지 않았으며 전반적인 기호도가 높아 기능성 빵으로의 개발 가능성이 있는 것으로 생각된다.

Keywords

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