Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Rheological Properties of Dough Added with Barley Bran

보리등겨 첨가 반죽의 물성변화

  • Choi, Ung-Kyu (Department of Oriental Medical Food and Nutrition, Asia University) ;
  • Yoo, Byung-Hyuk (R&D center, Hydrocolloid Lab, MSC Co., Ltd) ;
  • Son, Dong-Hwa (Department of Food Preparation, Daegu Polytechnic College) ;
  • Kwon, Dae-Jun (Department of Oriental Medicine Resources Asia University) ;
  • Kim, Mi-Hyang (Department of Food Science&Nutrition, Sangju National University) ;
  • Kim, Young-Ho (Department of Hotel Baking Technology, Hyejeon College)
  • 최웅규 (아시아대학교 한방식품영양학과) ;
  • 유병혁 ((주) MSC 연구소 하이드로콜로이드실) ;
  • 손동화 (대구산업정보대학 조리계열) ;
  • 권대준 (아시아대학교 한약자원학과) ;
  • 김미향 (상주대학교 식품영양학과) ;
  • 김영호 (혜전대학 호텔제과제빵과)
  • Published : 2005.10.31
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Abstract

Effect of barley bran flour on bread quality was investigated. With addition of barley bran flour, crude protein and ash contents of bread increased, and color of crumb and crust became darker than control group made with pure wheat flour. Content of dietary fiber in bread made with 5% barley bran flour was twofold higher than that of control group. Hardness of bread increased and volume decreased in proportion to bran content. Sensory qualities of 5% barley bran flour-added group and control group were not significantly different, but decreased in 10 and 15% barley bran flour-added groups, revealing optimal content of barley bran flour to be 5%.

본 연구에서는 무기질과 식이섬유의 함량이 풍부한 보리등겨를 제빵에 활용하기 위한 기초연구로써 보리등겨 첨가 빵의 이화학적 특성을 확인하였다. Farinogram 분석결과, 보리등겨 첨가비율이 증가할수록 흡수율이 증가하였다. 반죽의 안정도는 보리등겨가 많이 첨가 될수록 감소되었고, 반죽 약화도 역시 첨가 비율이 증가할수록 더 커져서 글루텐 조직이 약화됨을 보여 주었다. Amylogram에서는 5% 첨가구까지는 큰 유의차를 보이지 않았으나, 보리등겨의 첨가량이 증가할수록 최고점도는 감소하였다. Extensogram에서는 보리등겨 첨가량이 5%인 실험구까지는 그 유의차가 크지 않았으나, 15%까지 첨가량이 증가함에 따라 신장도가 감소하여 신장성과 탄력성이 떨어져 반죽이 약하고 가스수용력이 나빠 제빵 적성을 감소시키는 것으로 나타났다. 보리등겨 첨가 반죽의 반죽 직후와 2차 발효 후로 나누어 미세구조를 관찰하였을 때 보리등겨의 함량이 높아갈수록 그 구조가 거칠어짐을 확인 할 수 있었다.

Keywords

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