Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Modeling and Optimization of Dough Properties Using Response Surface Design

반응표면분석법을 이용한 반죽물성의 모델링 및 최적화

  • Lee, Kooyeon (Department of Bio-Health Technology, Kangwon National University) ;
  • Choi, Gwkang Seok (OkduFood Co., Ltd.) ;
  • Kim, Tae Woo (Well-being Bioproducts R&D RIC, Kangwon National University) ;
  • Cho, Kwan Hyung (Department of Pharmacy, College of Pharmacy, Inje University) ;
  • Kang, Dongjin (Department of Pharmaceutical Engineering, College of Engineering, Inje University) ;
  • Kim, Sung Tae (Department of Pharmaceutical Engineering, College of Engineering, Inje University) ;
  • Jang, Dong-Jin (Department of Pharmaceutical Engineering, College of Engineering, Inje University)
  • 이구연 (강원대학교 의생명과학대학 생명건강공학과) ;
  • 최광석 (옥두식품) ;
  • 김태우 (강원대학교 웰빙특산물산업화지역혁신센터) ;
  • 조관형 (인제대학교 약학대학 약학과) ;
  • 강동진 (인제대학교 공과대학 제약공학과) ;
  • 김성태 (인제대학교 공과대학 제약공학과) ;
  • 장동진 (인제대학교 공과대학 제약공학과)
  • Received : 2017.02.19
  • Accepted : 2017.05.12
  • Published : 2017.05.31
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Abstract

The purpose of this study was to optimize dough properties using response surface methodology (RSM) and to demonstrate the performances of dough prepared under optimized conditions. Dough mixed with yeast, margarine, salt, sugar and wheat flour was prepared by fermentation process. Hardness, cohesiveness and springiness of dough were selected as critical quality attributes. The critical formulations (yeast and water) and process (fermentation time) variables were selected as critical input variables based on preliminary experiment. Box-Behnken design (BBD) was used as RSM. As a result, the quardratic, the squared and the linear model respectively provided the most appropriate fit ($R^2$>90) and had no significant lack of fit (p>0.05) on critical quality attributes (hardness, cohesiveness and springiness). The accurate prediction of dough characteristics was possible from the selected models. It was confirmed by validation that a good correlation was obtained between the actual and predicted values. In conclusion, the methodologies using RSM in this study might be applicable to the optimization of fermented foods containing various wheat flour and yeast.

이 연구에서는 표면반응분석법의 기법 중 하나인 박스-벤켄법을 사용하여 밀가루 반죽의 물리적 특성을 예측하고 조절 할 수 있는 방법을 연구하였다. 반죽의 주요한 물리적 특성으로는 경도, 응집성 그리고 탄력성을 선정하였고 주요한 영향인자들로서 물, 이스트 그리고 발효시간을 선정한 후에 영향인자들과 물리적 특성들의 관계를 나타내는 모델링을 수행하였다. 얻어진 모델을 통하여 설계공간을 설정하고 제조를 위한 최적조건과 예상 결과를 계산할 수 있었으며, 예측된 결과와 실제 결과들은 모두 90% 이상의 정확성을 나타내었다. 결론적으로 표면반응분석법에 의한 최적화 기법은 식품산업에서 반죽특성과 최종제품의 품질을 예측하는데 폭넓게 활용될 수 있을 것이다.

Keywords

Acknowledgement

Supported by : 산업통상자원부

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