Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical and sensory characteristics of pizza dough prepared with domestic and imported wheat flour

우리밀과 수입밀로 제조한 피자반죽의 이화학적 및 관능적 특성 비교

  • Choi, Jae Suk (Department of Food Technology and Services, Eulji University) ;
  • Lee, Su Han (Department of Food Technology and Services, Eulji University) ;
  • Rha, Young-Ah (Department of Food Technology and Services, Eulji University) ;
  • Kim, Jung Hoan (Department of Food Technology and Services, Eulji University)
  • 최재석 (을지대학교 식품산업외식학과) ;
  • 이수한 (을지대학교 식품산업외식학과) ;
  • 나영아 (을지대학교 식품산업외식학과) ;
  • 김정환 (을지대학교 식품산업외식학과)
  • Received : 2016.05.05
  • Accepted : 2016.06.26
  • Published : 2016.08.31
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Abstract

This study was carried out to evaluate the feasibility of using domestic wheat flour as ingredient of pizza dough by examining the physicochemical and sensory properties of the dough. Five pizza dough samples were prepared with different ratio of domestic and imported wheat flour. Significant differences were observed in crude protein content, crude ash content, and color of the pizza dough samples; however, no significant difference was found in mechanically measured rheology. A sensory evaluation based on 23 descriptive attributes indicated significant differences between pizza dough made from domestic wheat flour and that made from imported wheat flour for springiness and softness of the surface, roughness, and chewiness (p<0.05). Principal component analysis showed that the greater amount of Korean wheat flour in the dough resulted in different values from negative to positive ends of principal component 1 (37.4%).

본 연구는 우리 밀을 피자반죽의 제조에 적용함으로서 메뉴의 다양화를 달성하고자 하였으며, 우리밀 피자반죽의 이화학 그리고 관능 특성을 통해 식품가공학적 기초 연구를 수행하고 적용 가능성을 살펴보았다. 우리밀과 수입밀을 배합비를 달리하여 제조한 피자반죽은 조단백질과 조회분의 함량, 색택에서 유의적인 차이가 있었으나 기기적으로 측정한 텍스처에서는 차이가 없었다. 묘사분석을 통해 피자반죽에 관한 23개의 묘사 용어를 도출하였으며, 관능검사를 실시한 결과, 표면의 바삭함, 표면의 부드러움, 거침, 쫄깃함에서만 우리밀과 수입밀간의 차이가 있었다(p<0.05). 또한 주성분분석 결과, 제1주성분(37.4%)의 (-)에서 (+)으로 우리밀의 배합량에 따른 차이가 나타났다. 다만 우리밀을 피자에 적용하기 위해서는 기호도 검사, 다양한 토핑과 소스의 적용 등 추가적인 실험이 있어야 할 것이다.

Keywords

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