Development of Functional Bread with Sea Tangle Single Cell Detritus (SCD)

다시마 Single Cell Detritus(SCD)를 첨가한 기능성 빵의 개발

  • Bang, Sang-Jin (Faculty of Marine Bioscience and Technology, Gangneung-Wonju National University) ;
  • Choi, Seung-Hwa (Faculty of Marine Bioscience and Technology, Gangneung-Wonju National University) ;
  • Shin, Il-Shik (Faculty of Marine Bioscience and Technology, Gangneung-Wonju National University) ;
  • Kim, Sang-Moo (Faculty of Marine Bioscience and Technology, Gangneung-Wonju National University)
  • 방상진 (강릉원주대학교 해양생명공학부) ;
  • 최승화 (강릉원주대학교 해양생명공학부) ;
  • 신일식 (강릉원주대학교 해양생명공학부) ;
  • 김상무 (강릉원주대학교 해양생명공학부)
  • Published : 2009.10.31


Functional bread was manufactured with single cell detritus (SCD) of sea tangle. The optimum ingredient formula for SCD bread was determined based on mixture model. Flour and water reduced max weight, strength, hardness and specific loaf volume, whereas the increased SCD reversed the volume change of dough. Flour increased $L^*$ and $b^*$ values of SCD bread, while SCD decreased. Flour and water decreased $a^*$ value, while SCD increased. Max weight, strength, hardness, specific loaf volume, $b^*$ value and water holding capacity (WHC) were linear model on ANOVA table, whereas distance, volume change of dough, $L^*$ and $a^*$ values were nonlinear model. The response constraint coefficient showed that SCD influenced texture of SCD bread more than flour and water did, whereas water influenced the volume change of dough, specific loaf volume and WHC more than flour and SCD did. Moreover, flour influenced color value more than did water and SCD. Distance and $a^*$ value fitted nonlinear model with interaction terms for flour-SCD and water-SCD. Optimum ingredient formula for SCD bread was: flour, 48.25%; water, 30.89%; SCD, 3.86%. Sensory evaluation of SCD bread was a little lower than industrial bread and electrolyzed SCD bread.


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