Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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A study on the measurement conditions for measuring the toughness of bread

식빵의 굳기 측정을 위한 측정 조건에 관한 연구

  • Shin, Sun-Hwa (Department of Food Science & Technology, Korea National University of Transportation) ;
  • Choi, Won-Seok (Department of Food Science & Technology, Korea National University of Transportation)
  • 신선화 (한국교통대학교 식품공학전공) ;
  • 최원석 (한국교통대학교 식품공학전공)
  • Received : 2021.09.16
  • Accepted : 2021.12.13
  • Published : 2022.04.30
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Abstract

The maximum cutting force (MCF) was measured and analyzed under various conditions using a Miller/Hoseney toughness rig to measure the toughness of bread due to aging. In the bread crust, the MCF increased significantly as the cross-head speed increased, and different type of significant difference between the samples were observed under some measurement conditions (p<0.05). Within the bread, the MCF increased significantly as the cross-head speed increased at the same penetration ratio, and the significant differences between the samples did not change even if the cross-head speed changed regardless of the penetration ratio. In conclusion, when using this method to measure the toughness of bread (apart from the crust), the MCF varied with the changing measurement conditions; however, the significant difference between the samples did not change. Thus, MCF can be considered a useful and reliable parameter when measuring the difference between the samples.

노화 등으로 인한 식빵의 굳기(toughness) 정도를 측정하고자 Miller/Hoseney Toughness 장치를 이용하여 여러 측정조건(이동속도 및 침투율 변화)에서 절단력 최대값을 측정하여 분석하였다. 식빵 겉껍질에서는 이동속도가 증가함에 따라 절단력 최대값이 유의적으로 증가하였으며, 시료들 사이에서의 유의차는 일부 측정조건에서 다르게 나타났다. 식빵 내부에서의 측정값은 동일 침투율에서는 이동속도가 증가함에 따라 대부분의 시료에서 절단력 최대값이 유의적으로 증가하였으며, 시료들 사이에서의 유의차는 침투율에 상관없이 이동속도가 달라져도 변화하지 않았다. 결론적으로 본 실험 방법으로 식빵 내부의 굳기를 측정할 경우 측정조건변화에 의해 절단력 최대값은 달라지나, 시료간 유의차는 변화하지 않아, 시료간 유의차를 판단하는 경우 본 실험 범위내에서 매우 편리하고 신뢰도가 높은 실험으로 사료된다.

Keywords

Acknowledgement

이 논문은 2018년도 정부(교육부)의 재원으로 한국연구재단의 지원을 받아 수행된 기초연구사업임(NRF-2018R1D1A1B07048619).

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