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Quality Characteristics of Par Baked Baguette Containing Hydrocolloids according to Frozen Periods

Hydrocolloids의 첨가가 냉동기간에 따른 Par Baked 바게트 품질 특성에 미치는 영향

  • Cho, Hyun (Dept. of Food Science & Technology, Graduate School of Agriculture & Animal Science, Konkuk University) ;
  • Lee, Jeong-Hoon (Dept. of Applied Biology & Chemistry, Konkuk University) ;
  • Lee, Chi-Ho (Dept. of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Si-Kyung (Dept. of Applied Biology & Chemistry, Konkuk University)
  • 조현 (건국대학교 농축대학원 식품공학과) ;
  • 이정훈 (건국대학교 응용생물화학과) ;
  • 이치호 (건국대학교 축산식품생물공학과) ;
  • 이시경 (건국대학교 응용생물화학과)
  • Received : 2011.07.13
  • Accepted : 2011.08.22
  • Published : 2011.10.31

Abstract

This study was carried out to evaluate the effects of hydrocolloids such as arabic gum, carboxymethylcellulose (CMC), and pectin on the quality and sensory properties of frozen-par baked baguettes according to frozen storage periods. Exactly 0.2 and 0.5% hydrocolloids were added to the baguettes based on flour. Specific loaf volume, hardness, moisture content, and sensory evaluation of baguettes were analyzed. Specific loaf volume of baguette with added 0.2% CMC was the highest after 3 weeks of storage at $-18^{\circ}C$. Moisture contents were not significantly different between control and experimental baguettes. In terms of hardness, baguette with added 0.2% pectin had the lowest value after 3 weeks of storage at $-18^{\circ}C$. In sensory evaluation, baguette with 0.2% pectin among hydrocolloids had the highest score for external and internal properties, as well as total acceptance. Consequently, 0.2% pectin increased the quality of baguette.

Hydrocolloids로 arabic gum, carboxymethylcellulose, pectin 등을 밀가루 대비 각각 0.2와 0.5% 첨가하여 제조한 par baked 바게트를 냉동저장(-18oC)하면서 1주일 간격으로 해동 후 구워 비용적, 수분함량, 경도 및 관능검사 등을 분석하였다. 비용적은 3주 저장 시 CMC을 0.2% 첨가한 것이 3.20 cc/g로 가장 높았고, 수분함량은 대조구와 시험구간에 변화가 거의 없었으며, 경도는 3주 저장 시 pectin을 0.2% 첨가한 것이 가장 낮아 부드러운 것으로 나타났다. 관능검사에서 저장 3주에 pectin을 0.2% 첨가한 것의 전체적인 기호도가 가장 높은 점수를 얻었다. 이상의 연구에서 par baked바게트를 냉동저장 시 pectin을 0.2% 첨가한 제품의 특성이 가장 좋은 것으로 나타났다.

Keywords

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