DOI QR코드

DOI QR Code

쌀가루 냉동반죽 제조 시 첨가제가 쌀빵의 품질에 미치는 영향

Effect of Additives in Making Frozen Rice Dough on the Quality of Rice Bread

  • 김경은 (경원대학교 식품생물공학과) ;
  • 이영택 (경원대학교 식품생물공학과)
  • Kim, Kyung-Eun (Dept. of Food Science and Biotechnology, Kyungwon University) ;
  • Lee, Young-Tack (Dept. of Food Science and Biotechnology, Kyungwon University)
  • 발행 : 2009.10.31

초록

쌀빵 냉동반죽에 첨가제로 gum, 유화제 및 효소제를 복합처리하여 반죽한 후 $-20^{\circ}C$에서 냉동 보관하면서 냉동반죽의 저장기간에 따른 쌀빵의 품질 특성을 조사하였다. 유화제인 sodium stearoyl lactylate(SSL)와 gum류인 guar gum을 각각 0.5%, 그리고 효소제로 곰팡이 $\alpha$-amylase를 0.01% 수준으로 첨가하여 사용하였다. 냉동반죽의 저장 중 쌀빵의 부피는 냉동기간이 경과함에 따라 감소하였는데, 첨가제를 넣지 않은 대조구 반죽에 비해 guar gum+SSL+곰팡이 $\alpha$-amylase를 복합첨가 한 반죽이 냉동 4주 경과 후에도 쌀빵 제조시 부피의 감소폭이 크지 않은 것으로 나타났다. 쌀빵의 경도 변화에 있어서 대조구 냉동반죽의 냉동저장 기간이 증가함에 따라 그리고 쌀빵의 제조 후 시간이 경과할수록 경도의 변화가 큰 반면, guar gum+SSL 첨가한 쌀빵과 guar gum+SSL+곰팡이 $\alpha$-amylase를 복합첨가 한 쌀빵은 저장기간에 따른 경도의 증가폭이 현저하게 낮은 것으로 나타났다. Gum/유화제/효소제의 복합첨가는 쌀가루 냉동반죽의 저장기간 경과에 따른 쌀빵의 부피 감소를 개선하고 노화를 억제하는 효과를 주어 냉동반죽 쌀빵의 품질에 긍정적인 영향을 미치는 것으로 평가되었다.

참고문헌

  1. Davis EW. 1981. Shelf-life studies on frozen doughs. Bakers Digest 55: 12-17.
  2. Bruinsna BL, Giesenschlag J. 1984. Frozen dough performance compressed yeast-instant dry yeast. Bakers Digest 58: 6-10.
  3. Wolt MJ, D'Appolonia BL. 1984. Factors involved in the stability of frozen dough. I. The influence of yeast reducing compound on frozen dough stability. Cereal Chem 61: 209-212.
  4. Kenny S, Wehrle K, Dennehy T, Arendt EK. 1999. Correlations between empirical and fundamental rheology measurements and baking performance of frozen bread dough. Cereal Chem 76: 421-425. https://doi.org/10.1094/CCHEM.1999.76.3.421
  5. Hino A, Takano H, Tanaka Y. 1987. New freeze-tolerant yeast for frozen dough preparations. Cereal Chem 64: 369-275.
  6. Baguena R, Soriano MA, Martinez-Anaya MA, Benedito de Barber C. 1991. Viability and performance of pure yeast strains in frozen wheat doughs. J Food Sci 56: 1690-1698. https://doi.org/10.1111/j.1365-2621.1991.tb08672.x
  7. Wang ZJ, Ponte JG. 1994. Improving frozen dough qualities with the addition of vital wheat gluten. Cereal Foods World 39: 500-503.
  8. El-Hady EAA, El-Samahy SK, Brummer JM. 1999. Effect of oxidants, sodium-stearoyl-2-lactylate and their mixtures on rheological and baking properties of nonprefermented frozen doughs. Lebensm Wiss Technol 32: 446-454. https://doi.org/10.1006/fstl.1999.0569
  9. Xu A, Chung OK, Ponte JG. 1992. Bread crumb amylograph studies (I): Effect of shortening, flour lipid and surfactant. Cereal Chem 69: 495-501.
  10. Dubois DK, Blochcolsky D. 1986. Frozen bread dough: Effect of additives. Am Inst Baking Tech Bull 8: 1-7.
  11. Lee JM, Lee MK, Lee SK, Cho NJ, Kim SM. 2001. Effect of gums added in making frozen dough on the characteristics of bread-making. Korean J Food Sci Technol 33: 190-194.
  12. Park BJ, Sihn EH, Park CS. 2006. Influence of emulsifiers and $\alpha$-amylases on the quality of frozen dough. Korean J Food Sci Technol 38: 59-67.
  13. Kang MY, Choi YH, Choi HC. 1997. Effects of gums, fats and glutens adding on processing and quality of milled rice bread. Korean J Food Sci Technol 29: 700-704.
  14. Nishita KD, Roberts RL, Bean MM. 1976. Development of yeast-leavened rice-bread formula. Cereal Chem 53: 626-635.
  15. Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J Food Eng 79: 1033-1047. https://doi.org/10.1016/j.jfoodeng.2006.03.032
  16. Bollain C, Collar C. 2004. Dough viscoelastic response of hydrocolloid/enzyme/surfactant blends assessed by uniand bi-axial extension measurements. Food Hydrocoll 18: 499-507. https://doi.org/10.1016/j.foodhyd.2003.08.007
  17. Kim JH, Maeda T, Morita N. 2006. Effect of fungal $\alpha$-amylase on the dough properties and bread quality of wheat flour substituted with polished flours. Food Res Int 39: 117-126. https://doi.org/10.1016/j.foodres.2005.06.008
  18. Gujral HS, Rosell CM. 2004. Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Res Int 37: 75-81. https://doi.org/10.1016/j.foodres.2003.08.001
  19. Sittikijyothin W, Torres D, Goncalves MP. 2005. Modelling the rheological behavior of galactomannan aqueous solution. Carbohyd Polymers 59: 339-350. https://doi.org/10.1016/j.carbpol.2004.10.005
  20. Ribotta PD, Perez GT, Leon AE, Anon MC. 2004. Effect of emulsifier and guar gum on micro structural, reological and baking performance of frozen bread dough. Food Hydrocoll 18: 305-313. https://doi.org/10.1016/S0268-005X(03)00086-9
  21. Choi DR, Lee JH, Yoon YC, Lee SK. 2005. Effect of vital wheat gluten on the quality characteristics of the dough frozen after 1st fermentation. Korean J Food Sci Technol 37: 55-60.
  22. Selomulyo VO, Zhou W. 2007. Frozen bread dough: Effects of freezing storage and dough improvers. J Cereal Sci 45: 1-17. https://doi.org/10.1016/j.jcs.2006.10.003
  23. Cauvain SP. 1998. Improving the control of staling in frozen bakery products. Trends Food Sci Technol 9: 56-61. https://doi.org/10.1016/S0924-2244(98)00003-X

피인용 문헌

  1. Effects of Branched Dextrin on the Quality Characteristics of Frozen Soft Roll Dough and its Bread during Storage vol.27, pp.5, 2011, https://doi.org/10.9724/kfcs.2011.27.5.507
  2. Baking Properties of Gluten-free Rice Bread with Different Percentages of Corn Starch and Waxy Corn Starch vol.28, pp.4, 2015, https://doi.org/10.9799/ksfan.2015.28.4.586
  3. Effects of Emulsifiers on Physical Properties of Rice Cookies vol.41, pp.11, 2012, https://doi.org/10.3746/jkfn.2012.41.11.1565
  4. Physicochemical properties of rice varieties for manufacturing frozen fried rice vol.22, pp.6, 2015, https://doi.org/10.11002/kjfp.2015.22.6.823
  5. Effects of Mixing Speed and Time on the Dynamic Viscoelasticity of Dough and the Baking Properties of Gluten-Free Rice Bread vol.28, pp.6, 2015, https://doi.org/10.9799/ksfan.2015.28.6.1011
  6. Effects of Tapioca Starches on Quality Characteristics of Rice Cookies vol.29, pp.5, 2013, https://doi.org/10.9724/kfcs.2013.29.5.469