Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of White Pan Bread added with Red Wine

적포도주를 첨가한 식빵의 품질 특성

  • Lee, Seon-Ho (Dept. of Food Science and Technology, Yeungnam University) ;
  • Bae, Jong-Ho (Dept. of Confectionery Decoration, Daegu Mirae College)
  • 이선호 (영남대학교 식품공학과) ;
  • 배종호 (대구미래대학 제과데코레이션과)
  • Received : 2015.02.08
  • Accepted : 2015.04.17
  • Published : 2015.04.30
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Abstract

This study was conducted to investigate the effect of baking on the physicochemical and sensory properties of white pan bread with red wine (RW). RW was substituted for water at four levels (0, 19, 38 and 63%). For bread crumb color, lightness decreased with increasing levels of RW, whereas redness and yellowness increased (p<0.05), in proportion to RW levels. Compared to control bread, specific volume of breads added with RW was decreased. The degree of dough raising power decreased significantly depending on the amounts of RW. The hardness of control bread was $87.35g/cm^2$ while the hardness of breads with RW ranged from 85.37 to $94.19g/cm^2$. Hardness, cohesiveness, springiness and gumminess of breads added with RW showed higher scores than the control group. In the sensory evaluation, the highest flavor and taste preference scores were observed in bread containing 38% RW, whereas the lowest score was observed in bread with 63% RW. Accordingly, the quality of bread can be improved by addition of 38% RW substituted for water.

생리기능물질을 함유한 적포도주의 제빵 이용 가능성을 알아보기 위하여 적포도주를 0, 19, 38 및 63% 첨가하여 식빵의 제빵 적성 및 품질 특성을 조사하였다. 발효팽창력, 부피, 비용적 및 굽기손실율은 적포도주 첨가량이 증가할수록 대조구와 비교하여 감소하는 경향을 나타내었으며, 경도와 응집성, 탄력성 및 검성은 적포도주 첨가량이 증가함에 따라 증가하는 경향을 나타내었다. 빵의 crumb 색도에서 L값은 적포도주 첨가구가 대조구보다 낮은 값을 나타내었고, a값과 b값은 증가하는 경향을 나타내었다. 향미와 맛에서는 적포도주 38% 첨가구가 적포도주의 향과 맛이 잘 반영되어 관능적으로 가장 높은 점수를 받았다. 조직감과 전반적 기호도에서는 대조구와 적포도주를 19%, 38% 첨가한 실험구와 유의적인 차이는 없었다(p<0.05). 대조구와 비교했을 때 관능적 측면에서는 적포도주를 38%까지 첨가한 식빵의 관능이 우수하거나 유사하다는 결론을 도출하였다. 반면, 적포도주 63% 첨가구는 모든 관능 평가 항목에서 가장 낮은 점수를 받았다. 이러한 결과를 종합해 볼 때 관능적인 측면에서는 적포도주를 38%까지 첨가할 수 있는 것으로 판단되었다.

Keywords

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