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반응표면분석을 이용한 녹차 첨가 찐빵제조의 최적화

Optimization of Steamed Bread Making with Addition of Green Tea Powder Using Response Surface Methodology

  • 오유경 (창원대학교 식품영양학과) ;
  • 김창순 (창원대학교 식품영양학과) ;
  • 장덕순 (창원대학교 통계학과)
  • 발행 : 2002.06.01

초록

찐빵에 녹차가루를 첨가해서 기능성 찐빵의 최적 제조공정조건을 알아보기 위하여 반응표면분석을 이용하였다. 찐빵제조에는 밀가루 단백질 함량이 12.5%인 강력분과 단백질 함량이 10.5%인 혼합분(50% 강력분+50% 박력분)을 사용하였다. 최적공정조건을 추적하기 위한 RSM의 반응표면모형에 녹차첨가량(X$_1$), 혼합시간(X$_2$), 발효시간(X$_3$)을 인자로 포함시켰다. 반응값은 녹차첨가 찐빵의 부피, 퍼짐율, 기계적 조직감 및 표면광택, 매끈함, 기공의 균일성을 측정치로 하였다. 그 결과 녹차첨가 찐빵제조의 최적조건은 강력분을 사용한 경우에는 녹차첨가량 1.1%, 발효시간 51분 7초, 혼합시간 12분 46초로 나타났고, 혼합분을 사용한 경우에는 녹차 첨가량 3.2%, 발효시간 39분 55초, 혼합시간 11분 8초로 나타났다. 따라서 혼합분으로 찐빵을 제조할 때 녹차가루의 첨가량을 더 증가시킬 수 있음을 알았다. 관능검사에서도 강력분 녹차찐빵보다는 혼합분 녹차찐빵이 전반적인 기호도가 높은 것으로 나타났으므로 녹차의 기능성을 살린 찐빵을 제조하기 위해서는 강력분보다는 단백질 함량이 낮은 혼합분을 사용해야 할 것으로 판단된다.

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피인용 문헌

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  2. Quality Characteristics of Steamed Bread Containing Pomegranate (Punica granatum L.) Peel Powder vol.33, pp.1, 2017, https://doi.org/10.9724/kfcs.2017.33.1.54
  3. Antimicrobial Activity of Green Tea against Putrefactive Microorganism in Steamed Bread vol.32, pp.3, 2003, https://doi.org/10.3746/jkfn.2003.32.3.413
  4. Optimum conditions for combined application of Leuconostoc sp. and Saccharomyces sp. to sourdough vol.20, pp.5, 2011, https://doi.org/10.1007/s10068-011-0189-0
  5. Effects of Green Tea Powder on Dough Rheology and Gelatinization Characteristics vol.31, pp.5, 2002, https://doi.org/10.3746/jkfn.2002.31.5.749
  6. The Study of Antioxidant Properties, and Physicochemical and Sensory Characteristics of Steamed Barley Bread added with Ramie Leaf vol.27, pp.2, 2014, https://doi.org/10.9799/ksfan.2014.27.2.249