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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Bread Properties Utilizing Extracts of Ganoderma lucidum (GL)

영지버섯 추출물을 이용한 제빵의 특성

  • Published : 2004.08.01
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Abstract

The purpose of this study was to develop functional breads added with Ganoderma lucidum (GL) extract which was well known for preventing various adult diseases and cancer. It was observed that bitter taste was increased with up to 8％ GL extract while dough volume was increased at the first dough fermentation period and baking loss reduction was decreased. In terms of sensory evaluation, there were not so much significant differences with 2％ added GL extract. In 4, 6, 8％ added GL extract bread, it was found that 4％ was ordinary and 6％ and 8％ were bad compared to the control bread. The bread with 2％ added GL extract was excellent, 4％ was ordinary and 6, 8％ was badly evaluated in the internal texture. It's possible to make the functional breads baking with 2％ GL extract which is similar to the control breads based on the above results.

각종 성병 및 항암작용에 탁월한 효과가 입증된 영지버섯을 제빵시 첨가하여 기능성이 부여된 빵을 개발하고자 본 연구를 수행하였다. 영지추출액을 8%까지 첨가함에 따라 쓴맛이 증가하였지만, 1차 발효기간 동안 반죽의 부피는 증가하였고 굽기 손실률이 감소함을 관찰할 수 있었다. 영지추출물을 첨가한 빵의 관능검사결과, 2%첨가시 유의적인 차이가 나타나지 않았으나,4,6,8%를 첨가했을 때 4%는 보통으로 6,8%는 대조구에 비해 나쁘게 나타났다. 사진촬영 결과 역시 0, 2% 영지추출액 첨가식빵의 내부조직은 우수하였으나, 4%는 보통으로 6,8%는 나쁘게 평가되었다. 이러한 사실들로 보아, 일반식 빵과 차이가 없는 2% 영지추출액 첨가시 기능성이 부여된 식빵의 제조가 가능하리라 생각한다.

Keywords

References

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