Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Attributes of Frozen Dough Mixed with Milk Protein-Polysaccharide Materials

우유단백질과 다당류 혼합물을 첨가한 냉동반죽의 품질 특성

  • Shon, Jin-Han (Functional Food Research Center, Chonnam National University) ;
  • Jeung, Jeung-Il (Department of Food Science and Technology, Chonnam National University) ;
  • Oh, Deog-Hwan (School of Biotechnology and Bioengineering, College of Bioscience and Biotechnology, Kangwon National University) ;
  • Kim, Jai-Moung (School of Biotechnology and Bioengineering, College of Bioscience and Biotechnology, Kangwon National University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology, Chonnam National University)
  • 손진한 (전남대학교 기능성식품연구센터) ;
  • 정정일 (전남대학교 식품공학과) ;
  • 오덕환 (강원대학교 BT특성화학부대학 식품생명공학과) ;
  • 김재명 (강원대학교 BT특성화학부대학 식품생명공학과) ;
  • 은종방 (전남대학교 식품공학과)
  • Published : 2009.08.30
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Abstract

The quality attributes of frozen dough mixed with milk proteins (casein: C and whey protein: W) and polysaccharides (sodium alginate: A and ${\kappa}-carrageenan:$ K), and with 1.6% (w/w) wheat flour, were investigated to improve the quality of dough. Addition of milk protein-polysaccharide mixtures increased water absorption, as assessed by farinography, compared with control material. Dough prepared with CA and WA mixtures showed longer development times and increased valorimeter values compared with control samples. However, addition of milk protein-polysaccharide mixtures decreased dough stability, elasticity, and strength. Gelatinization temperature and the temperature at maximum viscosity, as measured by amylography, increased on addition of milk protein-polysaccharide mixtures, but the maximum viscosity decreased compared with control samples. The control showed a lower dough volume than did dough prepared with CA and WA mixtures. These results indicate that addition of milk protein-polysaccharide mixtures, especially CA and WA, improved the quality of frozen dough,and could be useful to prevent bread becoming stale.

본 연구에서는 냉동반죽의 동결장해.손상으로 제빵성이 저하되는 것을 막기 위한 방법의 하나로 우유단백질과 다당류 혼합물을 냉동반죽에 첨가하여 farinograph와 amylograph를 사용하여 반죽 특성 및 호화 특성 그리고 반죽부피를 조사하였다. Farinogram에 의하면 CA와 CK 첨가구의 수분 흡수율이 대조구보다 증가하였고 반죽 형성시간의 경우에는 CA 첨가구가 대조구의 3배정도 증가하였으며 WA 첨가구도 대조구보다 증가하였다. Amylogram에 의하면 CA, CK 그리고WK 첨가구가 호화개시 온도가 증가하였고, 최고 점도 도달 온도에서도 대조구보다 증가하였으나 최고 점도는 대조구보다 감소하였다. 우유단백질과 다당류 혼합물의 첨가로 반죽의 부피가 증가하는 결과를 가져왔다. 위의 결과들을 통해 단백질 다당류 혼합물을 첨가할 경우 제빵 적성을 향상시켜주며 CA와 WA를 냉동반죽 제조 시 첨가하면 동결손상으로 인한 제빵성의 저하를 억제할 수 있으며 빵의 노화를 지연시켜 저장수명을 연장시킬 수 있을 것으로 생각된다.

Keywords

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