Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Baking Qualities of Bread Dough Substituted with High Amount of ${\beta}-Glucan$ from Agrobacterium spp. R259 KCTC 10197Bp

Agrobacterium spp. R259 KCTC 10197BP로부터 생산된 ${\beta}-glucan$ 고함유 식빵 반죽의 특성

  • 강은영 (충남대학교 식품영양학과) ;
  • 양윤형 (충남대학교 식품영양학과) ;
  • 오상희 (충남대학교 식품영양학과) ;
  • 이정희 (충남대학교 식품영양학과) ;
  • 김혜영 (우송대학교 식품영양.식품과학부) ;
  • 김미경 ((주)더멋진 바이오텍) ;
  • 조한영 ((주)더멋진 바이오텍) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2006.06.01
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Abstract

Baking quality of dough made of flour substituted with insoluble ${\beta}-glucan$ (10, 20, and 30%), functional food material produced from Agrobacterium spp. R259 KCTC 10197BP, was evaluated. Optimum time to reach 1st stage of dough fermentation decreased with increasing ${\beta}-glucan$ content, whereas mixing time increased. Addition of ${\beta}-glucan$ did not affect pH of dough. Hunter color L, a, and b values of dough added with up to 20% ${\beta}-glucan$ were not significantly different from those of control. Rheology properties such as cohesiveness and springiness of ${\beta}-glucan$ added dough increased, while hardness and gumminess decreased. Amylogram showed addition of ${\beta}-glucan$ to flour lowered setback and consistency, which are suggested to delay retrogradation.

기능성 식품소재인 ${\beta}-glucan$을 식빵재료의 10, 20 및 30% 첨가하여 제조한 반죽의 이화학적 특성을 분석하였다. ${\beta}-Glucan$ 첨가량이 많을수록 반죽형성시간이 증가한 반면 발효에 걸리는 시간은 단축되었다. 반죽의 발효팽창력은 ${\beta}-glucan$ 20% 첨가까지 ${\beta}-glucan$ 첨가량이 증가할수록 증가하였고 ${\beta}-glucan$ 30% 첨가시에는 유의적으로 감소하였다. 반죽의 pH는 대조군의 경우 발효과정을 거치면서 낮아지는 경향을 나타내었으나 ${\beta}-glucan$ 첨가군은 다소 증가하였다. 반죽의 물성 중 탄력성은 ${\beta}-glucan$의 첨가량이 증가함에 따라 증가하고 경도는 감소하였다. 검성은 ${\beta}-glucan$ 10 및 20% 첨가군의 경우 대조군과 차이가 없었고 ${\beta}-glucan$ 30% 첨가군은 유의적으로 낮았다. 발효과정이 진행됨에 따라 반죽은 탄력성, 검성, 경도 및 응집성이 모두 감소하는 경향을 보였으나, ${\beta}-glucan$ 첨가에 따른 유의적인 변화는 없었다. Amylogram에서 호화개시온도와 최고점도에 달하는 온도가 모두 높아져 ${\beta}-glucan$이 호화를 지연시켰으며, setback과 consistency는 감소하여 ${\beta}-glucan$이 식빵노화를 지연시켜 줄 수 있음을 암시하였다. 반죽의 초미세구조를 관찰한 결과 ${\beta}-glucan$ 30% 첨가시 ${\beta}-glucan$ 입자가 반죽에 흡수되지 못하였음을 알 수 있었다. 따라서 제빵적성에 적합한 ${\beta}-glucan$ 첨가율은 20% 이하가 바람직한 것으로 보인다.

Keywords

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