Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Rheological Properties of White Pan Bread Dough Prepared with Lotus (Nelumbo nucifera) Seeds Powder

연자육 분말을 첨가한 식빵 반죽의 물리적 특성

  • Lee, Byung-Gu (Department of Food Technology & Food Service Industry, Yeungnam University) ;
  • Byun, Gwang-In (Department of Food Technology & Food Service Industry, Yeungnam University)
  • 이병구 (영남대학교 식품외식학부) ;
  • 변광인 (영남대학교 식품외식학부)
  • Published : 2008.12.31
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Abstract

This study investigated the rheological properties of bread dough supplemented with lotus (Nelumbo nucifera) seed powder. The rheological properties measured were dough volume, farinogram, amylogram, extensogram, pH and outernal. The lotus seed powder contained 7.74% moisture, 20.15% crude protein, 2.11% crude fat, 4.34% crude ash, and 2.78% crude fiber. The farinogram showed that with increasing concentration of lotus seed powder the absorption rate of the dough increased slightly, the development time and stability decreased, and the degree of attenuation tended to be grown along. From the amylogram it was found that the gelatinization onset temperature and the maximum viscosity of the dough tended to increase with increasing content of lotus seed powder. The extensogram showed that the degree of extension of the dough decreased with increasing content of lotus seed powder, while the degree of resistance and resistance/extensibility increased. The dough pH tended to decrease with fermentation time, but increased with increasing content of lotus seed powder. A concentration of $5{\sim}10%$ lotus seed powder appears to be suitable for the preparation of dough.

연자육 분말의 첨가량에 따른 식빵 반죽의 물리적 특성을 알아보기 위하여 연자육 분말을 첨가한 반죽의 팽창력, ferinogram, amylogram, extensogram, 반죽의 pH와 식빵의 외관 등을 조사하였다. 연자육 분말의 일반성분 함량은 수분 7.74%, 조단백질 20.15%, 조지방 2.11%, 조회분 4.34%, 조섬유소 2.78%이였다. 반죽의 팽창력 결과 대조구에 비해 연자육 분말 첨가구가 팽창력이 좋았으며, 반죽의 farinogram 특성은 연자육 분말 첨가량이 증가할 수 록 흡수율이 다소 증가하였고, 반죽도달시간은 대조구에 비해 다소 짧아졌다. 연자육 분말 첨가량의 증가에 따라 반죽형성 시간과 안정도는 짧아졌고 연화도는 커지는 경향을 보였다. Amylogram의 호화특성에서 최고점도온도의 경우 연자육 분말 첨가구와 대조구가 같았으며, 연자육 분말 첨가량이 증가함에 따라 최고점도는 증가하였다. Extensogram 특성은 연자육 분말 첨가량이 증가할 수 록 신장도는 감소하였고, 저항도는 증가하였으며 이에 따라 R/E 값이 증가하였다. 반죽 후 대조구의 pH는 6.06이었고, 연자육 분말 첨가구의 pH는 $6.19{\sim}6.21$였다. 발효시간 경과에 따른 대조구의 pH는 서서히 낮아지는 경향을 보였으며, 연자육 분말 첨가구에서는 발효시간 90분까지는 서서히 낮아졌으나 90분 이후부터 pH가 급격히 낮아졌다. 이로써 연자육 분말의 첨가량이 식빵 제조용 반죽의 리올로지에 크게 영향을 미치는 것으로 확인 되었다.

Keywords

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