Korean Journal of Food Science and Technology (한국식품과학회지)

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

Rheological Properties of Bread Dough Added with Enteromorpha intenstinalis

파래를 이용한 빵 반죽의 이화학적 물성에 관한 연구

  • Lim, Eun-Jeong (Department of Home Economics, Korea University) ;
  • Lee, Yoo-Hyun (Department of Biochemistry and Molecular Biology, Center for Chronic Metabolic Disease Research, College of Medicine, Yonsei University) ;
  • Huh, Chai-Ok (Department of Food and Nurition, Hanyang Women's College) ;
  • Kwon, Soon-Hyung (Department of Food and Nurition, Hanyang Women's College) ;
  • Kim, Ji-Young (Department of Food and Nurition, Hanyang Women's College) ;
  • Han, Yong-Bong (Department of Home Economics, Korea University)
  • 임은정 (고려대학교 가정학과) ;
  • 이유현 (연세대학교 의과대학 생화학분자생물학교실) ;
  • 허채옥 (한양여대 식품영양과) ;
  • 권순형 (한양여대 식품영양과) ;
  • 김지영 (한양여대 식품영양과) ;
  • 한용봉 (고려대학교 가정학과)
  • Published : 2007.12.01
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Abstract

This study was performed to evaluate the physicochemical and quality characteristics of bread with Enteromorpha intenstinalis added. In order to compare the physical and organoleptic properties, 1 to 4% of E. intenstinalis powder was mixed with the flour. Among the physical characteristics of the dough, the absorption ratio in the farinogram and the degree of attenuation increased with increasing amounts of E. intenstinalis powder, whereas the development time, dough stability, the degree of extension, the degree of resistance, and R/E became reduced. In the amylogram, there was no difference in the gelatinization starting temperature among the samples, but the maximum viscosity gradually increased according to increasing amounts of E. intenstinalis powder. Also, a sensory evaluation was carried out in terms of acceptability (color, flavor, moistness, tenderness, mouth feel, and overall acceptability). Taken together, the 2% treatment showed the highest evaluation values, as compared to the other treatments.

파래 분말 첨가 시 제빵 적성에 요구되는 반죽의 이화학적 특성 및 빵의 품질 특성을 검토하고 파래 분말 첨가가 빵의 기호도에 미치는 영향에 대하여 조사하였다. 파래 분말의 이용 가능성을 검토하기 위해 밀가루 양에 대한 파래 분말 첨가량을 0, 1, 2, 3, 4%로 각각 달리 하여 빵 반죽을 제조한 후 물리학적, 관능적 특성을 비교하였다. 반죽의 물리적 특성 중 farinogram의 측정 결과 파래 분말 첨가량 증가에 따라 흡수율은 증가하였고 반죽 형성 시간과 안정도는 짧아졌으며 약화도는 커지는 경향을 보였다. Extensogram에서 파래 분말 첨가량의 증가에 따라 신장도는 짧아졌고 저항도는 감소하였다. Amylogram 측정 결과 파래 분말 첨가량 증가에 따른 호화개시온도에는 큰 차이가 없었고 최고 점도는 증가하는 경향을 보였다. 파래 분말 첨가량을 0, 1, 2, 3, 4%로 각각 달리하여 제조한 빵을 표피의 색, 향미, 촉촉한 정도, 부드러운 정도, 저작성 정도와 전반적인 기호도에 대한 관능적 특성에 대한 평가 결과는 색, 냄새, 부드러운 정도, 저작성과 전반적인 기호도에서 1%와 2% 처리구의 선호도가 높은 것으로 나타났으며 그중 2% 첨가구가 가장 기호도가 좋은 것으로 나타났다.

Keywords

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