한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제31권3호
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  • Pages.451-459
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  • 2002
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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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
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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.

High strength flour (12.5% protein) and low strength flour (10.5% protein)were used to determine optimum formulation far steamed bread added with green tea powder (GTP). The response surface study consisted of the following independent variables : GTP (1.5∼4.5%), mixing time (8∼14 min), fermentation time (30∼50min). Bread Quality attributes measured for total bread score of each combination were loaf volume, spread ratio, surface glossiness, smoothness, grain and texture (firmness, cohesiveness, elasticity and adhesiveness). The required amount of GTP, mixing time and fermentation time for steamed bread made from two kinds of flour were different. GTP could be more added to lower strength flour than higher strength flour without losing bread quality. GTP highly affected the loaf volume, spread ratio, surface smoothness, firmness and total bread score of steamed bread (p<0.001). The results suggested that the functional steamed bread added with GTP having excellent quality can be made from low strength flour using green tea powder 3.2%, mixing time 11 min 8 sec and fermentation time 39 min 55 sec.

키워드

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피인용 문헌

  1. Influence of Buckwheat Flour on Physicochemical Properties and Consumer Acceptance of Steamed Bread vol.15, pp.4, 2010, https://doi.org/10.3746/jfn.2010.15.4.329
  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
  7. 빈대떡의 재료혼합비율의 최적화 vol.34, pp.8, 2002, https://doi.org/10.3746/jkfn.2005.34.8.1274
  8. 현미 Sourdough을 이용한 찐빵의 품질특성 vol.22, pp.5, 2002, https://doi.org/10.20878/cshr.2016.22.5.001