• 동아시아식생활학회지
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• 제11권5호
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• pp.379-385
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• 2001

김치숙성관련 젖산균이 반죽의 발효와 빵의 품질에 미치는 영향을 조사하였다. 젖산균, Lactobacillus plantarum(LP), Leuconostoc mesenteroides(LM)은 살균 무즙에 배양하여 각각 또는 혼합하여 밀가루량에 대하여 5% 및 10%씩 첨가하였으며 혼합처리구는 LP 5%와 LM 5%를 혼합하였다. 반죽의 pH는 LP+LM 첨가구에서 가장 낮았다. LM 5% 첨가구는 발효시간이 가장 짧았으며, loaf volume은 LM 10%첨가구가 가장 컸다. 빵의 저장중 수분 손실율은 전반적으로 젖산균 첨가구가 대조구보다 낮았으며, LP+LM 혼합 첨가구에서 가장 낮았다. 빵의 경도는 젖산균 첨가군에서 전반적으로 낮았으며 LP 10% < LM 10% < LM 5% < LM+LP < LP 5% < 대조구 순서였다. 빵의 노화도는 젖산균 첨가군이 대조구보다 낮았으며 LM 10%와 LP 10%에서 가장 낮았다.

• 한국식품영양학회지
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• 제29권6호
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• pp.889-898
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• 2016

This study was to evaluate the characteristics of bread and the rheology of flour dough containing sugar alcohols, after addition of fructose. In the farinogram tests, the addition of sugar alcohol changed the stability and mixing tolerance index. The stability and mixing tolerance index of farinogram increased as the amount of sugar alcohols increased. Amylograms revealed that the increase in gelatinization temperature and maximum viscosity of wheat flour dough with sugar alcohols was more than that of controls. Extensogram of dough with sugar alcohols exhibited higher extensibility and resistance. After fermentation treatment, the dough volumes prepared with only sorbitol and xylitol were lesser than those prepared after addition of fructose. The volume of loaf and specific volume of bread containing sugar alcohols with fructose significantly increased. The breads containing sugar alcohols showed greater taste, flavor and texture scores, for breads prepared with either sorbitol with fructose or xylitol with fructose, compared to breads without fructose. Overall preference scores by sensory evaluation of bread containing sugar alcohols with fructose were higher than bread with only sugar alcohols. These results indicate that the addition of fructose improves the flavor of bread containing sugar alcohols.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.224.1-224
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• 2003

The production of black rice in Korea has been increasing, as more Koreans are tending to blend black rice with medium-grain rice for serving. This increased production creates an opportunity for developing new products. In this study, the properties of sponge cakes produced from a blend of black rice flour (BRF) and wheat flour (WF) are investigated. Black rice sponge cakes (BRSC) were produced with constant process variables (e.g. baking temperature, fermentation time and BRP content (10, 20 & 30%)). Proximate compositions, farinogram, amylogram and extensogram analyses of BRSC were determined by AACC method. BRSC color was expressed to Hunter L, a and b values using a colorimeter. Sensory properties were evaluated by a trained 5-member panel. Moisture contents in BRSC decreased with increasing contents of BRF, while ash and protein contents were increased. Farinograph and amylograph data did not differ significantly between treatments, while extensograph data decreased with increasing BRF contents. With increasing BRF contents, Hunter L value decreased, while Hunter a value increased. When using 20% of BRP, sensory scores of BRSC were the highest in color, flavor and taste. In conclusion, 20% of BRF would be the optimum amount for producing sponge cake with BRP and WF.

• 수산해양교육연구
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• 제27권2호
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• pp.467-475
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• 2015

김을 첨가한 빵의 제빵성을 개선하기 위하여 페이스트 상의 김 가수분해물의 첨가가 반죽 및 제빵 특성에 미치는 영향을 조사하였다. 김 가수분해물 제조 조건 설정을 위해 김 분말에 5배량의 물을 넣고 0.5% Flavouzyme 단백질 가수분해 효소를 첨가하여 $50^{\circ}C$에서 가수분해 시간을 달리하면서 가수분해물을 제조한 후 제빵성을 측정하였다. 효소 가수분해 시간이 증가함에 따라 제빵성이 증가하였으며 가장 제빵성이 우수한 9시간 가수분해한 김 가수분해물은 수분 86.0 %, 단백질 6.5%, 회분 2.6%, 총 식이섬유 3.9%, 아미노산성 질소 0.8%, pH 5.72, 명도 37.88, 점성은 Pas 388.5로서 유동성 반 액체 상태였다. 김 가수분해물 첨가량에 따른 반죽의 발효 특성을 조사한 결과 8% 구운 김 분말 첨가에 상당하는 김 가수분해물을 첨가한 시료의 가스 발생율, 가스 보유율및 반죽 물성이 분말 김 첨가와 대조구보다 우수하였고 제빵 품질이 개선되었다. 또한 반죽의 반죽형성시간은 대조구나 구운 김 첨가 반죽보다 발효시간이 짧아 short time dough 공정이 유효하였으며 glucose oxidase 효소를 첨가하거나 HPMC와 CMC 친수성 검류를 첨가할 경우 제빵성이 더욱 개선되었고 이들을 복합적으로 활용할 경우 더욱 상승효과가 있었다.

• 한국조리학회지
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• 제23권3호
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• pp.147-157
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• 2017

This study investigated quality characteristics and sensory properties of gluten-free bread using teff flour and various gums. The five samples used in this study were control (wheat flour), T (teff flour), TG (teff flour, guar gum), TX (teff flour, xanthan gum), and TGX (teff flour, guar gum, xanthan gum). Baking loss, moisture content, pH, salinity, brix, dough expansion, color value, texture property, and sensory property were measured for each sample. As a result, pH was the highest in TX at 6.11 and the lowest in the control at 5.77. Salinity was the highest in the control at 0.80% and lowest in TG at 0.04%. Brix was the lowest in TX at $1.10^{\circ}Bx$. While moisture content was the highest in the control at 43.58%, gluten-free breads using teff flour had no significant difference (p<0.05). Baking loss rate of bread was no significant difference among samples (p<0.05). Dough expansion rate by fermentation was the highest in the control at 108.89% and the lowest in T at 17.84%. L-value of crust had no significant difference (p<0.05). For L-value of crumb, the control was the highest at 64.34 and T was the lowest at 33.84. In texture properties analysis, hardness was the highest in TGX at 16.00 N and the lowest in the control at 2.87 N. There was no significant difference in springiness (p<0.05). Chewiness was the highest in TX and TGX. The result of sensory properties was that while there were no significant differences in color, salty taste, flavor, and overall acceptability, there was a significant difference in softness and sweetness (p<0.05). These results showed that use of teff flour and gums rather than using only teff flour for bread manufacturing can improve quality characteristics in dough expansion and texture properties. It is considered that xanthan gum or guar gum are appropriate on bread using teff for quality characteristics.

• 한국식품영양학회지
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• 제14권4호
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• pp.305-310
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• 2001

In order to study bread properties utilizing extracts of fume, mume bread was baked, adding 0, 0.5, 1.0. 1.5 and 2.0 brix of mume extract to wheat flour. The rheological properties, dough pH, dough volume, bread volume, bread color. bread texture and sensory evaluation were tested to examine bread properties baked adding extracts of mume. The results are as follows: The maximum viscosity measured by amylograph decreased gradually with increasing fume extract concentration, while the gelatinization temperature was going up. The development time measured by farinograph increased with use of mime extract, but stability time decreased. After the first fermentation, dough volume decreased greatly under pH 4.0, and there was same tendency in loaf volume. Lightness and redness of the crumb decreased but yellowness increased. Hardness and fracturability of mume bread were lower than control. In sensory evaluation, fume bread with 0.5 brix muse extract was evaluated as the best in taste, texture, flavor and overall acceptability.

• 한국식생활문화학회지
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• 제17권2호
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• pp.165-170
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• 2002

In order to economically utilize dough with B. longum, B. infantis and B. brevis as a bread improver, aerotolerance, ${\alpha}-galactosidase$ activity, organic acids, farinograph and extensograph of dough were investigated. In aerotolerance of Bifidobacterium sp., B. longum was highest among tested starters, followed by B. infantis. The ${\alpha}-galactosidase$ activity was highest in the B. longum among tested starters. In organic acids, the contents of lactic acid and acetic acid were the highest in the among tested starters, followed by B. infantis. In farinograms of dough, water absorption and peak time were highest in the B. brevis among tested dough. Extensogram showed that the area increased remarkably in B. longum and B. infantis at 135min of fermentation. Extensibility and resistance to extension of dough were highest in the B. infantis among the dough, followed B. longum.

• 동아시아식생활학회지
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• 제10권3호
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• pp.229-238
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• 2000

This study was conducted to investigate the effect of homogenized kimchi product (HKP) on dough characteristics and quality of bread. Fermented homogenized Chinese cabbage kimchi product was added 0.10, 20 and 30% to wheat flour. The pH of dough decreased with an increase in the amounts of HKP, which showed at PH 4.9 for the dough added 30% HKP. Fermentation time of the dough was reduced as much as 9~23 minutes as compared with the control products. Loaf volume index of the bread prepared by adding 10 ~30% HKP increased also by 12.7 ~ 19.0%. Hardness, cohesiveness, springiness and gumminess of the bread added with 30% HKP were lower than those of the control. The gas forming cell of the bread added with 30% HKP were good and regular. Crust and internal color of the bread with more HKP had tendency to redness. Sensory quality of the kimchi-bread estimated by shape, flavor and overall quality was better than that of control product, especially the kimchi-bread qualify at addition of 30% HKP was best.

• 한국조리학회지
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• 제21권1호
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• pp.267-280
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• 2015

조국, 분국, 맥국 누룩으로 각각 탁주, 약주, 증류주를 제조하여 이들의 품질특성 평가를 위하여 발효 시 pH, 당도, 효모 생균수, 알코올 농도 등을 분석하였고, GC를 이용하여 향기성분, LC를 이용하여 유기산을 분석하였으며 관능검사를 실시하였다. 발효가 진행되는 동안 pH는 낮아졌으나, 당도는 높아졌고 누룩의 종류에 따라 값에 차이가 있었다. 알코올 농도는 발효 12일째까지 증가 하였으나, 이후에는 유의적 차이가 없었다(p<0.05). 효모 생균수는 발효 5일째까지 급격하게 증가하였으나, 이후에는 감소하기 시작하여 발효 13일째에 주류 간에 차이가 없었다. 향기성분 중 acetone과 n-amyl alcohol은 모든 주류에서 검출되지 않았으나, fusel oil은 맥국에서 494.65 mg/L, 분국에서 525.4 mg/L가 검출되었다. 유기산 중에는 lactic acid가 가장 많이 검출되었다. 관능검사에서 탁주는 조국과 분국에서, 약주는 맥국에서 높은 점수를 얻었다. 증류주는 조국, 분국, 맥국 모두에서 유사한 점수를 얻었다.

• 한국식품영양과학회지
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• 제37권5호
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• pp.625-632
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• 2008

본 연구에서는 sourdough의 대체량을 20%, 40%, 60% 및 80%로 달리하여 제조한 호밀-밀 혼합빵의 품질 특성을 실험하였다. Sourdough의 pH와 총산도는 배양시간이 길어질수록 pH는 감소하는 경향을 나타내었고, 총산도는 증가하였다. 호밀-밀 혼합반죽의 sourdough 대체량이 증가할수록 pH는 감소하는 경향을 나타내었고, 총산도는 감소하는 경향을 나타내었다. 호밀-밀 혼합빵의 pH는 대조군보다 sourdough 대체군들이 유의적으로 낮게 나타났고, 총산도는 높게 나타났다. 발효팽창력은 발효시간이 길어질수록 유의적으로 증가하는 경향을 나타내었으며, sourdough 20% 대체군이 111.43%로 가장 높게 나타났다. 비용적은 sourdough 20% 대체군이 1.87 mL/g로 가장 높았다. 굽기 손실률은 sourdough 80% 대체군이 7.39%로 가장 낮았다. 수분활성도는 대조군이 0.919로 가장 높았고, 대조군보다 sourdough 대체군들이 유의적으로 낮게 나타났다. 명도, 적색도 및 황색도는 sourdough 대체군들이 대조군보다 유의적으로 높게 나타났다. 견고성, 점착성 및 씹힘성은 대조군이 가장 낮았고, 대조군보다 sourdough 대체군들이 유의적으로 높게 나타났다. 한편, 부착성은 대조군이 가장 높았고, sourdough 대체군들이 대조군보다 유의적으로 낮게 나타났다. 부서짐성, 응집성 및 복원성은 대조군과 sourdough 대체군들 간에는 유의적인 차이가 나타나지 않았다. 탄력성은 sourdough 20% 대체군이 0.746으로 가장 높았고, 40% 대체군이 0.629로 가장 낮았다. Sourdough 20% 대체군을 제외하고, 겉껍질과 로프의 양 옆면 사이에 브레이크(break)와 슈레드(shred)가 관찰되었다. 관능검사 결과에서 빵 속살의 색상, 기공의 균일성, 빵 속살의 경도, 입안에서의 점착성 및 전체적인 기호도는 sourdough 대체량이 증가할수록 유의적으로 감소하는 경향을 보였고, 호밀향과 쓴맛은 이와 반대의 경향을 보였다. 기공의 밀도, 탄력성 및 신맛은 대조군보다 sourdough 대체군들의 점수가 유의적으로 높게 나타났다. 이상의 결과를 종합해 보면, 대조군의 호밀-밀 혼합빵이 관능검사에서 가장 높은 점수를 나타냈고, sourdough 대체량이 많아질수록 관능검사 점수가 다소 떨어지기는 하였지만, 전체적인 품질특성을 고려해 보면 $20{\sim}60%$ 대체는 sourdough의 향과 맛을 지니면서도 상당히 우수한 빵제품을 생산해 낼 수 있을 것으로 사료된다.