Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Changes on the Characteristics of Bread Added with the powder of Poria cocos Wolf

백복령 첨가에 따른 식빵의 이화학적 특성 변화

  • Shin, Gil-Man (Department of Cooking Science, Sunchon National University) ;
  • Park, Jong-Yeul (Department of Cooking Science, Sunchon National University)
  • 신길만 (순천대학교 조리과학과) ;
  • 박종열 (순천대학교 조리과학과)
  • Published : 2008.04.28
Download PDF
⟨ Previous Next ⟩

Abstract

To investigate the effects on the bread added with $0{\sim}5%$ of Poria cocos Wolf powder (PP), and analyzed dough rasing power, gluten content, RVA, and properties of bread added powder of Poria cocos Wolf. Powder of white Poria cocos Wolf were contented moisture, 7.67, crude protein, 0.61, crude lipid, 0.58, crude ash, 032, and crude fiber 0.30. Dough rasing power were decreased by low intial pasting temperature and temperature at peak viscosity, and decreases in viscosity at peak point and as reveal through RVA. Breakdown and gluten contents of dough decreased by power of Poria cocos Wolf. Color and scanning electron microscope of bread wasn't significantly different when Poria cocos Wolf powder was added up to 5 percent.

백복령분말의 첨가량에 따른 밀가루 반죽의 품질특성에 미치는 영향을 알아보기 위하여 백복령분말을 $0{\sim}5%$의 비율로 첨가하여 식빵의 이화학적 특성을, 비교 분석하였다. 복령의 일반성분 함량은 수분 함량은 7.67%이었고, 조단백질 함량은 0.61% 나타났고, 조지방 함량은 0.58%로 나타났다. 조회분 함량은 0.32%이었고, 조섬유 함량은 0.30%로 나타났다. 백복령분말을 첨가한 밀가루의 호화도(RVA)는 백복령분말의 첨가량이 증가함에 따라 호화개시온도와 최고점도는 감소하였으며 breakdown은 백복령분말의 첨가량이 증가함에 따라 증가하였다. gluten 함량과 반죽팽창력은 모두 백복령분말 첨가량이 증가할수록 유의하게 증가하였다. 색도는 백복령의 첨가량이 증가할수록 L값은 낮아졌으며 a값과 b값은 증가하였다.

Keywords

References

  1. Hong, J.S., Kim, Y.H., Lee, K.R., Choi, Y.H., Lee, J.B. (1988) Compositional of organic acid and fatty acid in Pleurotus ostreatus, Lenti edodes and Agoricus porus. Korea J. Food Sci. Technol., 20, 100-105
  2. Lee, K.H. (2005) Quality Characteristics of Jelopyun contain White Poria Cocos power, Danguk University
  3. Samson, R.A., Evans, H.C and Latge J.R (1988) Atlas of entomo pathogenic fungi. Springer Heidelberg., 189
  4. 육창수, 김성만, 정진모, 김정화, 김승배. (2002) 한약의 약리성분 임상응용, 계측문화사., 794-795
  5. Lee, J.Y and Hong, S.U. (1985) Mustrated Flora and Faune of Korea, Vol. 28, Mushrooms(in Korea), Minsistry of Education., p.318-325
  6. Lee, K.S., Lee, J.Y. (1982) Studies on antibacterial activity of Poria cocos. Kor J Mycol., 10, 47-49
  7. Park, J.J., Ham, H.B., Lee, M.W. (1980) Studies on cultivation and nutrition of Poria cocos. Kor. J. Mycol., 8, 17-22
  8. Han, Y.S., Kim, J.H and Kwang, P.M. (1998) Effects of poria cocos powder Addition on the Bakingproperties. Korean J. Postharvest Sci. Tech., 7, 275-280
  9. 김혜영. (1998) 밀가루 이외의 가루제품을 이용한 제빵 특성, 한국조리학회, 3, 115-117
  10. A.O.A.C. (1984) Official Methods Analysis 14thed, Association of official analytical chemists. Washington D.C
  11. AACC. (1987) AACC Approved Methods, 9th ed. Method gluten method. American Association otcereal $54-4\textdegree$ chemists, St. Paul, Mineesota, USA
  12. Warnick, J.B., Benderson, J., Albers, J.J. (1983) Pprecip-itation by dextran sulfate-mgc l2 method. Clin. Chem., 28, 1397-1383
  13. Duncan, D.B. (1995) Multiple range and multiple F test. Biometrics., 11, 31-34
  14. Hong, S.Y. (2005) A Study on the properties of loaf bread with garlic powder. Major in information of Cooking and Tourism, Graduate school of Sunchon National University
  15. Shin, M.S., Hyun-Kyung Oh., Malshick Shin and Hyeon-Sook Lim. (2003) The effects of protein dispersibility of Doenjang powders and soy flours on gluten rheology and bread quality characteristics, J Korean Soc. Food Sci. Nutr., 33, 1043-1048 https://doi.org/10.3746/jkfn.2004.33.6.1043
  16. Oh, H.J., Kim, C.S. (2004) Development of yeast leavened pan bread using commercial Doenjang(Korean soybean paste), Korean J. Food Sci. Technol., 21, 301-304
  17. Yoo, Y.J., Chang, H.G., Choi, H.S. (2002) Effect of defatted soy flour on the bread making proerties of wheat flour schrvert increasing health benefits using soy grem, Cereal Food world, 47, 185-188
  18. Chung, J.Y. and Kim, C.S. (1998) Development of buck-wheat bread : 1. properties. Korean J. Soc. Food Sci., 14, 140-147