Effects of RS-3 type resistant starches on breadmaking and quality of white pan bread

RS-3형태의 저항전분 첨가가 제빵 및 빵의 품질에 미치는 영향

Effects of native and RS-3 type resistant starches prepared from autoclaved-cooled amylomaize VII(AVII) and normal maize starches(NMS) on the rheological and baking properties of wheat flour dough and quality of breads were investigated. In farinogram, water absorption and dough development time were increased, but stability was reduced by the addition of RS. The addition of native starches or resistant starch made from AVII to wheat flour improved the total volume and specific loaf volume of bread compared with the control(no addition), but the addition of NMS-RS reduced those. During the storage of bread at room temperature, the moisture content of control was decreased but those of native starch- or RS-added breads remained constantly. AVII-RS- or NMS-RS-added bread was evaluated to have good overall acceptability compared with control by elementary school students. The addition of enzyme-resistant starch to bread regardless of botanical sources of starch not only improved the overall acceptability and nutritional benefits but also improved the sensory acceptability.

고아밀로오스와 보통 아밀로오스 옥수수 전분으로 가열-냉각과정을 거쳐 RS-3 형태의 저항전분을 제조하고 RS함량이 5%가 되도록 첨가하여 만든 식빵의 제빵특성과 품질을 밀가루 반죽특성과 제빵특성, 빵의 텍스쳐 및 관능검사를 실시하여 비교하였다. Farinograph로 측정한 반죽특성은 RS첨가시 수분흡수력과 반죽형성시간은 증가하고 안정성은 감소하였다. 생전분이나 AVII-RS첨가시 빵의 총부피와 비용적은 무첨가빵보다 향상되었으나 NMS-RS 첨가시 감소하였다. 빵을 저장했을 때, 무첨가 빵은 저장시간에 따라 수분함량이 감소하였으나 RS를 첨가한 빵은 수분함량이 유지되었고, 빵의 견고성은 저장에 따라 모두 증가하였다. 초등학교 학생을 대상으로 기호도 조사를 실시한 결과, RS를 첨가한 빵의 전체적인 기호도는 무첨가 식빵보다 좋은 결과를 보였다.