• Food Science and Biotechnology
• /
• 제15권2호
• /
• pp.173-176
• /
• 2006

The effect of enzymatically hydrolyzed vital wheat gluten (EHG) on dough mixing and the baking quality of wheat flour frozen dough was examined. Three different proteases, pepsin, trypsin, and chymotrypsin, were tested individually, sequentially paired, or in combination of all three enzymes. Addition of 1% EHG produced no observable effect on the mixing properties of wheat flour dough. However, addition of 2.5% pepsin-hydrolyzed gluten decreased the mixing tolerance of the wheat flour, and 1% trypsin-hydrolyzed gluten increased the loaf volume of both frozen and non-frozen dough. This finding suggests that trypsin-hydrolyzed vital wheat gluten may serve as a baking additive in replacement for $KBrO_3$ to improve frozen dough quality.

• 한국식품영양학회지
• /
• 제28권6호
• /
• pp.1011-1018
• /
• 2015

The effects of mixing speed (3, 6 and 10 speed) and time (2, 5 and 10 min) on the dynamic viscoelasticity of dough and the baking properties of gluten-free rice bread were investigated. The specific gravity of the dough was not affected by the mixing speed and time before and after fermentation. The elasticity (G') and viscosity (G") of the dough increased and the tan ${\delta}$ (G"/G') decreased with higher mixing speeds and longer mixing times. The specific volume of the gluten-free rice bread was affected by the mixing time in response surface methodology (RSM). The hardness of the gluten-free rice bread showed a decreasing trend as the specific volume for the gluten-free rice bread increased. The appearance of the gluten-free rice bread was symmetrical at high mixing speeds and long mixing times. Overall results indicated that the quality of gluten-free rice bread could be improved by controlling the mixing speeds and mixing times for the dough.

• 한국식품영양학회지
• /
• 제32권2호
• /
• pp.79-88
• /
• 2019

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing jochung. In the farinogram test, the addition of jochung changed water absorption, development time and mixing tolerance index for making bread As the amount of jochung increased, the water absorption, mixing tolerance index decreased and the development time increased. In the extensograph test, the degree of extension decreased with increasing of jochung content whereas degree of resistance was enhanced with addition of jochung. After fermentation treatment, the volume of the dough with 20% sucrose were less than that of the dough containing 20% of jochung. The dough with 5% jochung showed the lowest dough raising power compared to the other doughs. The bread consisting of 15% jochung showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding jochung instead of sucrose for making bread.

• 한국식품조리과학회지
• /
• 제20권2호
• /
• pp.119-125
• /
• 2004

Mixograph를 이용하여 반죽의 물성에 미치는 화학첨가제의 영향을 조사한 결과 ammonium ferric citrate와 ferric sulfate는 0.1% 수준에서는 밀가루 반죽의 탄성에 뚜렷한 영향을 미치지 않았으나, MgSO$_4$, CaCl$_2$ 및 ZnO는 반죽의 탄성을 증가시키며 최적반죽시간을 연장시켜 반죽 시간이 길어졌다. 그러나 Ca과 Mg을 각각 갖는 calcium citrate와 MgCl$_2$는 반죽 시간이나 탄성에 뚜렷한 영향을 나타내지 않았다. 빵의 부피에 미치는 영향은 0.1% MgSO$_4$와 CaCl$_2$가 브롬산 칼륨을 전혀 첨가하지 않은 대조구보다 부피 팽창이 더 커져서 브롬산 칼륨과 같은 팽창제로서의 기능을 확인하였으며, 이들을 첨가한 빵의 속과 겉껍질의 색은 모두 대조구보다 더 밝아서 첨가한 화학첨가제들이 빵의 색을 밝게 하는 것을 확인할 수 있었다. 밀가루의 내재된 효소를 불활성화 시키기 위하여 볶음처리와 UV 및 microwave 조사된 밀가루는 최적 반죽시간을 초과하여 계속 반죽하여도 최적반죽시간 후 반죽의 탄성저하현상이 처리하지 않은 대조구에 비하여 감소되어 반죽의 안정성이 향상되었으나, 열처리한 밀가루로 제조한 빵은 부피가 대조구에 비하여 적었으므로 열처리는 반죽의 안정성은 향상시킬 수는 있으나 빵의 부피 증가에는 효과적이지 못하였다.

• 한국식품과학회지
• /
• 제30권3호
• /
• pp.542-547
• /
• 1998

제조방법별 솔잎추출물의 기능성 소재로서 이용 가능성을 조사하고자 솔잎추출물을 일정한 비율로 혼합(밀가루를 기준으로 각각의 추출물은 12.4%, 31%, 43.4%, 62%함유)한 dough의 pH, 1차 발효 후의 dough의 pH, dough부피, 제품의 부피, 굽기손실율, hardness, 관능검사를 수행하였다. 가스 발생량을 높여 제품부피 향상에 연관이 있는 dough의 pH는 CPNP가 낮은 경향을 보였으며, 특히, mixing 직후의 반죽과 1차 발효 후의 dough pH도 CPNP가 가장 낮게 나타났었다. 그러나, 전반적으로 dough부피는 각 첨가구마다 첨가량이 증가할수록 높아지는 경향을 나타내었다. 제품부피도 추출물 첨가량이 많아질수록 증가하는 경향을 보였고, 특히, 70%와 100% 첨가구에서는 무첨가구보다 다소 높은 경향을 보여, 가스량 발생을 좌우하는 dough의 pH가 제품부피에 직접적인 영향을 미치는 것을 알 수 있었다. 또한, 굽기손실율은 추출물 첨가량이 많아질수록 가스 발생량이 높았고 반죽과 제품부피가 컸던 CPNP에서 가장 높은 손실율을 나타내었다. 그러나, 전분의 노화와 관계있는 hardness는 저장기간에 따라 증가하는 경향이었고, 20% 첨가구에서는 CPNP가 무첨가구보다 다소 낮은 경향이었으나, 50%, 70%, 100% 첨가구에서는 무첨가구와 CPNP가 유사한 경향을 보였다. 결론적으로 솔잎추출물 첨가량과 관능검사와의 관계는 0일보다 7일간 저장한 후 맛과 조직감이 떨어지는 경향이었고, 50% 이상 첨가한 FPN의 조직감은 7일간 저장하여도 약간 높은 경향을 나타내었으나, 제품의 솔향 강도는 제조방법에 관계없이 추출물의 첨가가 많아짐에 따라 증가하였다.

• 한국지역사회생활과학회지
• /
• 제26권1호
• /
• pp.127-133
• /
• 2015

This study identifies the factors improving bread quality by using fermented liquid dough. Fermented liquid dough, the main part of bread dough, contains yeasts that are prepared in order to enhance the fermentation rate. This study investigates the fermentation rate after mixing dough, the pH of dough, loaf volume, water activity, hardness, and sensory properties of loaf bread samples with different amounts of fermented liquid dough. The fermentation rate was slightly higher in the bread samples, the control dough and 10% fermented liquid dough, than in samples with more than 20% dough. The pH values of dough decreased with an increase in the content of fermented liquid dough. The loaf volume of bread with 10% fermented liquid dough was the highest. The water activity of loaf bread increased with an increase in amount of fermented liquid dough. For the sensory evaluation of loaf bread, adding 10% fermented liquid dough improved the loaf volume and evenness of baking. These results suggest that 10% fermented liquid dough increased the fermentation rate and bread quality. Further research is required to enhance internal quality characteristics of loaf bread, including taste and flavor.

• Food Science and Biotechnology
• /
• 제16권4호
• /
• pp.590-593
• /
• 2007

The textural properties of doughs mixed with L-ascorbic acid (AA), trypsin hydrolyzed gluten peptide (THGP), and a mixture of AA-THGP were investigated using texture analyzer under the fermentation of the full formula and the freezing process. The full formula dough (FFD) required a shorter mixing time than the flour and water formula dough (FWD). The maximum resistance (Rmax) values of both the unfrozen and frozen doughs were lower for the FFD. The effects of AA and THGP additions were not significant (p<0.01) in FFD, however, they were significant in FWD. The freezing effect was significant (p<0.0001) for FFD, indicating that yeast fermented dough was much more sensitive to damage from freezing, which subsequently affected dough strength. Additions of AA (p=0.0026) and THGP (p=0.0097) had a significant effect on the extensibility (E-value) of unfrozen FWD, where THGP increased and AA decreased the E-value. However, freezing did not significantly effect the extensibilities of FWD (p=0.64) or FFD (p=0.21). The area of FFD was lower than the area of FWD for both the unfrozen and frozen doughs. However, the frozen dough mixed with THGP alone had the largest area overall. The addition of additives did not result in significantly different (p<0.01) areas under the curve, except in the frozen FFD. Freezing caused a statistically significant difference in the area of FWD (p=0.0045).

• 한국식품영양학회지
• /
• 제20권3호
• /
• pp.265-275
• /
• 2007

The aim of this study was to investigate the effects of dough with added silkpeptide powder on the physicochemical characteristics of bread during breadmaking, where the physicochemical properties of the bread dough containing silkpeptide were investigated. The protein content of the silkpeptide was 90.83%. In the amino acid analysis of the silkpeptide flour, glycine content was highest at 18,760.04 mg%. Alanine, serine, and tyrosine were much higher in the silkpeptide flour than in wheat flour. In the amino acid analysis of the wheat flour, glutamic acid was determined to be 4,046.16 mg%, which was the highest content, followed by aspartic acid, glycine, leucine, and tryrosine respectively. The pH of the control dough sample was 5.94 and in the dough with added silkpeptide powder it was 5.94~5.96 after mixing. The pH of the test dough, in which 0.2% lactic acid was added, was lower than the control at 5.88. There was no difference in pH between the control and the other samples after fermentation for 30 minutes. The pH of the control was 5.68 and that of the dough with 1.0% silkpeptide was 5.73 after fermentation for 60 minutes. The sucrose content of both the control sample and the sample with added silkpeptide was 3,080 mg% after mixing, while that of the control sample was 550 mg% and that with silkpeptide was 780 mg% after prooping. Sucrose content tented to decrease greatly as it was consumed during the fermentation process and the dough with added silkpeptide had a slower sucrose consumption speed than the control dough.

• Journal of Plant Biotechnology
• /
• 제1권1호
• /
• pp.13-19
• /
• 1999

The visco-elastic properties of gluten are major determinants of the processing properties of doughs. These visco-elastic properties are strongly influenced by the ratio of monomeric and polymeric proteins and the size distribution of the polymeric proteins, which make up the gluten fraction of the dough. Recent studies have revealed that other features, such as the number of the cysteine residues of the HMW-GS, also play an important role in determining the functional characteristics. To modify the processing properties at molecular level, the relationship between the structure of molecules and dough properties has to be understood. In order to explore the relationships between individual proteins and dough properties, we have developed procedures for incorporating bacterially expressed proteins into doughs, and measuring their functional properties in small-scale equipment. A major problem in investigating the structure/function relationships of individual seed storage proteins is to obtain sufficient amounts of pure polypeptides from the complex families of proteins expressed in the endosperm. Therefore, we have established a simplified model system in which we produce specific protein genes through bacterial expression and test their functional properties in smallscale apparatus after incorporation into base flour. An S poor protein gene has been chosen as a template gene. This template gene has been modified using standard recombinant DNA techniques in order to test the effects of varying the number and position of cysteine residues, and the size of the protein. Doughs have been mixed in small scale apparatus and characterized with respect to their polymeric composition and their functional properties, including dough mixing, extensibility and small scale bating. We conclude that dough characteristics can be manipulated in a predictable manner by altering the cysteine residues and the size of high molecular weight glutenins.

• 한국식품과학회지
• /
• 제21권6호
• /
• pp.800-807
• /
• 1989

아스코르브산을 산화제로 한 노-타임 제빵법에 대하여 연구하였다. 시스테인은 파리노그라프의 흡수율을 증가시켰으나, 안정도와 반죽시간은 감소시켰다. 반죽의 신장성도 시스테인에 의하여 증가하였다. 동일한 시스테인 함량에서 아스코르브산을 1.5배 첨가한 경우 파리노그라프의 흡수율을 감소하였으나 안정도와 반죽시간은 변하지 않았다. 또한 반죽의 신장성은 아스코르브산에 의하여 감소하였다. 아스코르브산은 제방 흡수율과 반죽시간에 영향을 주지 않았고, 제빵의 최적농도는 시스테인 40ppm, 아스코르브산 100ppm이었다.