Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in physical characteristics of white pan bread by addition of GABA rice bran and its extract

GABA 미강 및 미강추출물 첨가에 의한 식빵의 텍스처 및 저장성의 변화

  • Oh, Su-Jin (Department of Biotechnology, Korea University) ;
  • Kwon, Young-Hoi (Department of Biotechnology, Korea University) ;
  • Shin, Hae-Hun (Division of Food Service Industry, BaekSeok Culture University) ;
  • Kim, Hyun Soo (Department of Biotechnology, Korea University) ;
  • Choi, Hee-Don (Food Processing Research Center, Korean Food Research Institute) ;
  • Lim, Seung-Taik (Department of Biotechnology, Korea University)
  • 오수진 (고려대학교 생명공학과) ;
  • 권영회 (고려대학교 생명공학과) ;
  • 신해헌 (백석문화대학 외식산업학부) ;
  • 김현수 (고려대학교 생명공학과) ;
  • 최희돈 (한국식품연구원 식품가공연구센터) ;
  • 임승택 (고려대학교 생명공학과)
  • Received : 2018.10.12
  • Accepted : 2018.11.13
  • Published : 2018.12.31
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Abstract

A rice bran physically treated to increase the residual gamma amino butyric acid (GABA) content (200 mg/100 g) or its hot-water extract (200 mg/100 g) was added into a white pan bread, and changes in the physical properties including color, and volume and texture changes during storage at room temperature were examined. The addition of bran powders had negative effects on bread quality and storage stability whereas that of rice bran extract (RBE) improved the storage stability of bread. The lightness of bread crumbs decreased but the volume of bread slightly increased after addition of the RBE. The increase in crumb hardness during storage was retarded by the RBE addition. The residual concentration of GABA in bread was increased 38-fold when 20% of RBE was added. The addition of RBE to white pan bread improved the resistance to staling and health-promoting function because of GABA.

본 연구에서는 물리적 처리로 GABA 함량을 증가시킨 미강 및 이의 열수 추출물을 밀가루 중량의 20%까지 첨가하여 식빵을 제조하고, 물리적 특성, 저장 중 텍스처의 변화 및 잔유 GABA 함량를 분석하였다. 부피와 비용적율은 대조구에 비해 GABA 미강 첨가구는 감소한 반면, 미강추출물 첨가구는 약간 증가하거나 유지되었으며, 무게는 대조구와 첨가구에 차이가 없었다. 색도는 대조구 대비 GABA 미강과 미강추출물의 첨가량의 증가에 따라 L값은 감소하고, a와 b값은 증가하여 색이 진해지는 현상을 나타냈었다. 저장 중 빵 시료는 밀폐된 용기에 보관되어 수분함량의 변화는 2%이하로 아주 미미하였으나, GABA 미강 및 미강추출물 첨가로 수분감소를 다소 줄일 수 있었다. 경도(hardness) 및 씹힘성(chewiness) 등의 텍스처는 시간이 경과함에 따라 모든 시료에서 증가 되었으나, 경도는 대조구에 비해 첨가구의 증가 폭이 낮게 나타났으며, 특히 미강추출물 첨가구에서는 대조구에 비해 2배 이상의 낮은 경도를 보였다. 탄력성(springiness)은 대조구와 첨가구에서 거의 차이가 없으며, 저장 기간이 경과 후에도 차이가 거의 없었다. 빵의 GABA 함량은 GABA 미강 및 미강추출물 첨가로 대조구 대비 40배 가량의 증가 효과를 나타내어, GABA 일부가 열에 의해 손실되었으나 상당량 잔유함을 나타냈다. 이와 같은 결과를 종합하여 볼 때 GABA 미강을 직접 첨가하는 것보다 미강추출물을 첨가하여 제빵하는 것이 적절하며, 미강추출물을 5-20% 첨가하여 빵의 저장성이 향상될 수 있으며, GABA 첨가 효과로 건강기능성이 우수한 빵을 제조할 수 있을 것으로 생각된다.

Keywords

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Fig. 1. Crumb of white pan breads added with treated rice bran and its extract.

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Fig. 2. Texture of white pan breads added with treated rice bran and its extract.

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Fig. 3. GABA contents in white pan breads added with treated rice bran and its extract.

Table 1. Ingredient formula of white pan breads added with treated rice bran and its extract1)

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Table 2. Loaf volume and specific volume of white pan breads added with treated rice bran and its extract1)

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Table 3. Color values of crumb and crust in white pan breads added with treated rice bran and its extract1)

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