카무트 전립분을 대체한 아메리칸 와플의 품질 특성

김문용,김지현,전순실,Kim, Mun-Yong,Kim, Ji-Hyun,Chun, Soon-Sil 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.2

The study was to investigate the quality characteristics of American waffles substituted with 0, 25, 50, 75, and 100% of kamut whole wheat flour (KWF). The KWF samples had maintaining the specific gravity of the batter until the 25% substitution. The spreadability decreased as the ratio of the KWF increased, and the pH of the 100% substitution sample were the lowest. The KWF samples had increasing baking loss rates until the 75% substitution while decreasing the water activity. Lightness and yellowness significantly decreased with increasing the KWF while redness increased. Hardness, chewiness, and gumminess of the 25% substitution sample were the highest, while the springiness and resilience were maximum with the 100% substitution. The KWF samples had increasing overall acceptability, acceptability of color, flavor, and texture until the 50% substitution. The characteristics intensity rating of crust color, bran flavor, and sweetness increased with increasing the KWF. The KWF samples had significantly higher crispiness than the control group. The frequency of the bran flavor, sweetness, nuttiness, and unpleasant increased while the egg and milk flavor, and flour taste decreased. These results suggest that the substitution of the 25~50% KWF could be the optimal to improve the quality characteristics of American waffles.

건포도 천연 발효액과 호밀 사워도우를 이용한 호밀-밀 혼합빵의 저장 중 저장수명, 수분활성도 및 조직감의 변화

김문용 ( Mun Yong Kim ),전순실 ( Soon Sil Chun ) 한국식품조리과학회 2009 한국식품조리과학회지 Vol.25 No.2

토마토 분말을 대체한 설기떡의 품질 특성

김문용 ( Mun Yong Kim ),전순실 ( Soon Sil Chun ) 한국식품조리과학회 2008 한국식품조리과학회지 Vol.24 No.4

Sourdough 대체가 호밀-밀 혼합빵의 품질 특성에 미치는 영향

김문용(Mun-Yong Kim),전순실(Soon-Sil Chun) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.5

본 연구에서는 sourdough의 대체량을 20%, 40%, 60% 및 80%로 달리하여 제조한 호밀-밀 혼합빵의 품질 특성을 실험하였다. Sourdough의 pH와 총산도는 배양시간이 길어질수록 pH는 감소하는 경향을 나타내었고, 총산도는 증가하였다. 호밀-밀 혼합반죽의 sourdough 대체량이 증가할수록 pH는 감소하는 경향을 나타내었고, 총산도는 감소하는 경향을 나타내었다. 호밀-밀 혼합빵의 pH는 대조군보다 sourdough 대체군들이 유의적으로 낮게 나타났고, 총산도는 높게 나타났다. 발효팽창력은 발효시간이 길어질수록 유의적으로 증가하는 경향을 나타내었으며, sourdough 20% 대체군이 111.43%로 가장 높게 나타났다. 비용적은 sourdough 20% 대체군이 1.87 mL/g로 가장 높았다. 굽기 손실률은 sourdough 80% 대체군이 7.39%로 가장 낮았다. 수분 활성도는 대조군이 0.919로 가장 높았고, 대조군보다 sourdough 대체군들이 유의적으로 낮게 나타났다. 명도, 적색도 및 황색도는 sourdough 대체군들이 대조군보다 유의적으로 높게 나타났다. 견고성, 점착성 및 씹힘성은 대조군이 가장 낮았고, 대조군보다 sourdough 대체군들이 유의적으로 높게 나타났다. 한편, 부착성은 대조군이 가장 높았고, sourdough 대체군들이 대조군보다 유의적으로 낮게 나타났다. 부서짐성, 응집성 및 복원성은 대조군과 sourdough 대체군들 간에는 유의적인 차이가 나타나지 않았다. 탄력성은 sourdough 20% 대체군이 0.746으로 가장 높았고, 40% 대체군이 0.629로 가장 낮았다. Sourdough 20% 대체군을 제외하고, 겉껍질과 로프의 양 옆면 사이에 브레이크(break)와 슈레드(shred)가 관찰되었다. 관능검사 결과에서 빵 속살의 색상, 기공의 균일성, 빵 속살의 경도, 입안에서의 점착성 및 전체적인 기호도는 sourdough 대체량이 증가할수록 유의적으로 감소하는 경향을 보였고, 호밀향과 쓴맛은 이와 반대의 경향을 보였다. 기공의 밀도, 탄력성 및 신맛은 대조군보다 sourdough 대체군들의 점수가 유의적으로 높게 나타났다. 이상의 결과를 종합해 보면, 대조군의 호밀-밀 혼합빵이 관능검사에서 가장 높은 점수를 나타냈고, sourdough 대체량이 많아질수록 관능검사 점수가 다소 떨어지기는 하였지만, 전체적인 품질특성을 고려해 보면 20~60% 대체는 sourdough의 향과 맛을 지니면서도 상당히 우수한 빵제품을 생산해 낼 수 있을 것으로 사료된다. Rye-wheat mixed bread samples made with substitutions of 20, 40, 60 and 80% sourdough, and control made with the addition of naturally fermented raisin extract, were examined for quality characteristics such as pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, water activity, color, texture, external and internal surface appearance, and sensory qualities, in order to determine the optimal ratio of sourdough in the formulation. As the incubation time of sourdough increased, pH decreased, while total titratable acidity increased. The pH of rye-wheat mixed doughs decreased with increasing sourdough content, but total titratable acidity increased. The rye-wheat mixed breads prepared with substitutions of sourdough had higher pH and lower total titratable acidity than the control group. Fermentation power of dough expansion of rye-wheat mixed doughs increased with increasing incubation time. Specific volume was maximum on the 20% substitution sourdough. Baking loss was inferior with the 80% substitution sourdough. Water activity and lightness was minimum on the control group. The higher amounts of sourdough showed the higher tendency of lightness, redness and yellowness. In the texture characteristics, hardness, gumminess, and chewiness was minimum on the control group and tended to increase with higher substitution of sourdough. Substitution of sourdough showed decrease adhesiveness. Fracturability, cohesiveness, and resilience of all rye-wheat mixed breads were not significantly different. Springiness was maximum on the 20% substitution sourdough and minimum on the 40%. A side of loaf of rye-wheat mixed breads, except for 20%, had a poor break and shred. In sensory evaluation, as substitution amount of sourdough increased, the scores of color and consistency of crumb, uniformity of crumb pore, gumminess, and overall acceptability decreased; while the density of crumb pore, springiness of crumb, aroma of rye flour, sourness, and bitterness showed the reverse effect; the 20, 40, and 60% sourdough samples obtained fairly good scores. In conclusion, these results indicated that 20~60% of sourdough could be very useful as a substitute for baker's yeast in developing rye-wheat mixed bread.

통밀가루를 함유한 아메리칸 와플의 품질 특성

김문용(Mun-Yong Kim) 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.9

본 연구는 식이섬유와 미네랄 등의 영양이 풍부한 통밀가루를 0, 25, 50, 75, 100%(w/w) 비율로 대체한 배터 및 아메리칸 와플의 이화학적 특성 및 관능검사를 실시하였다. 배터의 비중은 통밀가루 25% 대체군까지는 유지되다가 통밀가루 대체량이 증가할수록 유의적으로 감소하였고, 퍼짐성과 pH는 통밀가루 대체량이 증가할수록 유의적으로 감소하였다. 와플의 굽기 손실률은 통밀가루 50% 대체군까지는 유사한 수준으로 높았다가 통밀가루 대체량이 증가할수록 다시 감소하였다. 수분 함량과 수분 활성도는 통밀가루 50% 대체군까지는 유사한 수준으로 낮았다가 통밀가루 대체량이 증가할수록 다시 증가하였다. 와플의 명도와 황색도는 통밀가루 대체량이 증가할수록 유의적으로 감소하였고, 적색도는 통밀가루 대체량이 증가할수록 유의적으로 증가하였다. 와플의 견고성, 점착성, 씹힘성은 통밀가루 25% 대체군이 가장 높았고 탄력성, 응집성, 복원성은 통밀가루 75% 대체군이 가장 높았다. 와플의 전체적인 기호도는 시료 간에 유의적인 차이가 없었다. 색, 향미, 단맛, 질감의 기호도는 통밀가루 50% 대체군까지는 다소 증가하였다. 와플의 특성강도에서 껍질색은 통밀가루 대체량이 증가할수록 유의적으로 증가하였고, 밀기울향은 시료 간에 유의적인 차이가 없었다. 단맛과 바삭함은 통밀가루 대체군들이 대조군보다 유의적으로 높았고, 폭신함과 쫄깃함은 대조군보다 통밀가루 대체 군들이 유의적으로 낮았다. 통밀가루 대체량이 증가할수록 밀기울향, 단맛, 고소한맛, 텁텁함 및 후미 등의 빈도수가 증가하였고 계란향, 우유향, 크림향 및 밀가루맛의 빈도수는 감소하였다. 이상의 결과에서 아메리칸 와플의 통밀가루 대체량 25~50%가 적정 배합비로 결정되었다. The purpose of this study was to investigate the quality characteristics and sensory evaluation of American waffles substituted with 0, 25, 50, 75, and 100% whole wheat flour (WWF), which is rich in nutrients such as dietary fiber and minerals. The WWF samples maintained a constant specific gravity in the batter until 25% WWF substitution. However, specific gravity decreased with increasing WWF ratio, and spreadability and pH decreased as the ratio of WWF increased. The WWF samples showed higher baking loss rates until 50% substitution, whereas moisture content and water activity decreased. Lightness and yellowness significantly decreased with increasing WWF ratio. Hardness, chewiness, and gumminess of 25% WWF substitution sample were the highest, whereas springiness, cohesiveness, and resilience reached their highest values upon 75% WWF substitution. Overall acceptability was not significantly different among the samples. The WWF samples showed increasing acceptability for color, flavor, sweetness, and texture up to 50% WWF substitution. The characteristics intensity rating of crust color tended to increase with increasing WWF ratio. Bran flavor was not significantly different among the samples. The WWF samples showed significantly higher values for sweetness and crispiness than the control group, whereas fluffiness and chewiness showed the opposite pattern. Moreover, frequencies of bran flavor, sweet, nutty, unpleasant, and aftertaste increased with increasing WWF ratio, whereas egg, milk and creamy flavor, and flour taste decreased. These results suggest that substitution with 25∼50% WWF could be optimal to improve the quality characteristics of American waffles.

건포도 천연 발효액과 Sourdough를 이용한 호밀 혼합빵의 품질 특성

김문용(Mun-Yong Kim),전순실(Soon-Sil Chun) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.1

비만 유도 흰쥐에 대한 양파의 항비만 효과

강원영,김문용,진주연,양희경,홍현주,김동건,한창훈,이영재,Kang, Won Young,Kim, Mun Yong,Jin, Ju Youn,Yang, Heekyoung,Hong, Hyun Ju,Kim, Dong Geon,Han, Chang-Hoon,Lee, Young Jae 대한수의학회 2010 大韓獸醫學會誌 Vol.50 No.1

This study investigated the effects of onion juice on the serum lipid components and blood pressure in obese rats fed high fat diets. Thirty-nine of Sprague-Dawley rats were divided into six groups, and were treated for 8 weeks: (1) normal diet (ND); (2) high fat diet (HFD); (3) HFD for first 4 weeks and high fat diet with 40% onion juice for the last 4weeks (H-H+O); (4) HFD with 40% onion juice for 8 weeks (H+O); (5) HFD for first 4 weeks and ND for the last 4 weeks (H-N); (6) HFD for first 4 weeks and ND with 40% onion juice for the last 4 weeks (H-N+O). The rates of increasing body weight were reduced in H+O and H-H+O groups compared with HFD group. The levels of triglyceride, low density lipoprotein-cholesterol and total cholesterol in blood serum were significantly decreased in the H+O and H-H+O groups compared with the HFD group. Administration of onion reduced the size of adipocyte, steatosis, and serum hyperlipidemia in obese rats fed HFD. Moreover, the antihypertensive effects of onion were observed in obesity rat fed HFD. Overall results suggest that onion reduces the serum lipid components and improves hypertension in obese rat fed HFD.

헤미셀룰레이즈 첨가가 자색고구마 식빵의 품질에 미치는 영향

김연옥,김문용,빙동주,윤은주,이영주,전순실,Kim, Yeon-Ok,Kim, Mun-Yong,Bing, Dong-Joo,Yoon, Eun-Ju,Lee, Young-Ju,Chun, Soon-Sil 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.1

헤미셀룰레이즈를 0.005%, 0.010%, 0.015%, 0.020%를 첨가한 자색고구마 제조한 식빵의 품질 특성과 관능검사를 실시하였다. 반죽의 pH와 총 산도는 시료들 간에 유의적인 차이가 없었다(p<0.05). 발효 시간에 따른 발효 팽창력은 발효시간이 길어질수록 유의적으로 증가하였고(p<0.05), 헤미셀룰레이즈 첨가량에 따른 발효 팽창력은 45분과 60분에서는 헤미셀룰레이즈 0.015% 첨가군이 가장 높았으며, 대조군이 가장 낮게 나타났다(p<0.05). 식빵의 pH는 대조군보다 헤미셀룰레이즈 첨가군들이 유의적인 차이가 없었으며(p<0.05), 총 산도는 헤미셀룰레이즈 첨가군들이 대조군보다 유의적으로 높았다(p<0.05). 비용적과 굽기 손실률은 헤미셀룰레이즈 첨가군들이 대조군보다 유의적으로 높았다(p<0.05). 수분 함량은 시료들 간에 유의적인 차이가 없었다(p<0.05). 명도는 대조군보다 헤미셀룰레이즈 첨가군들이 유의적으로 낮았고(p<0.05), 적색도는 0.005% 첨가군을 제외하고, 대조군보다 헤미셀룰레이즈 첨가군들이 유의적으로 낮았다(p<0.05). 황색도는 헤미셀룰레이즈 첨가군들이 대조군보다 다소 높았다(p<0.05). 견고성과 부서짐성은 헤미셀룰레이즈 첨가량이 증가할수록 유의적으로 감소하였으며(p<0.05), 복원성은 0.005% 첨가군을 제외하고, 헤미셀룰레이즈 첨가군들이 대조군보다 유의적으로 높았다(p<0.05). 소비자 기호도 검사는 색과 부드러움은 실험군들 간에 유의적인 차이를 나타내지 않았고(p<0.05), 향미는 헤미셀룰레이즈 첨가군들이 대조군보다 유의적으로 높았다(p<0.05). 종합적인 기호도는 헤미셀룰레이즈 0.010% 첨가군이 5.67로 가장 높은 값을 나타냈다. 이상의 실험에서 헤미셀룰레이즈 0.010% 첨가가 자색고구마 식빵의 부피를 개선하는데 최적 첨가량으로 확인되었다. In this study, purple sweet potato bread was prepared by the addition of 0.005%, 0.010%, 0.015% and 0.020% hemicellulase. It's effect on product quality and consumer evaluation were examined. The results showed that the dough pH and total titratable acidity were not significantly different between samples. In the fermentation power of dough expansion, a 0.015% addition sample was the highest between the samples. The bread pH decreased significantly as hemicellulase was increased, whereas. Bread total titratable acidity was significantly decreased. The addition of hemicellulase samples were significantly higher in specific volume and baking loss than the control sample. The moisture content was not significantly different between samples. In colors, the lightness of the control sample was the highest, the redness of the 0.020% addition sample was the lowest while the yellowness of the control was the lowest. The hardness and the fracturability decreased significantly as hemicellulase was increased. The resilience indicated reverse effects. In consumer evaluation, the color and softness were not significantly different between samples. And the hemicellulase addition of samples was higher in flavor than that of the control sample. The overall acceptability was the highest at 5.67 with a 0.010% addition sample. According to these results, the addition of 0.010% hemicellulase in purple sweet potato bread would be the optimum level.

홍삼박 분말을 첨가한 반죽의 특성

한인준,김문용,전순실,Han, In-Jun,Kim, Mun-Yong,Chun, Soon-Sil 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.3

Red ginseng has been considered a functional food, and many studies on red ginseng and the prevention of cancer, hypertension, arteriosclerosis and constipation have been conducted. In this study, white bread dough with 1, 2, 3, 4 or 5% red ginseng marc powder was measured by a farinograph, extensograph, amylograph, as well as for pH to evaluate the development time, stability, extensibility, resistance to extension, gelatinization temperature, and maximum viscosity temperature. The ash content of the wheat flour increased with an increasing content of red ginseng marc powder. The gelatinization maximum and the temperature for the gelatinization maximum of the flour-water suspension in the amylograph were not affected by the addition of red ginseng marc powder. The moisture absorption of the wheat flour in the farinograph increased as the content of red ginseng marc powder increased. Also, as the content of red ginseng marc powder increased, dough development time decreased. The extensibility of the dough in the extensograph showed a negative relationship with the amount of red ginseng marc powder added.

김치 분말첨가 식빵의 품질 특성

김래영,기미라,김문용,이군자,최현미,전순실,Kim Rae-Young,Ki Mi-Ra,Kim Mun-Yong,Lee Goon-Ja,Choi Hyeon-Mee,Chun Soon-Sil 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.3

White bread with 1, 2, 3, 4 and $5\%$ Kimchi powder added and control samples were tested for moisture content, volume, height, color, free amino acid content, texture, and sensory characteristics. Moisture content was about $40.46\~41.35\%$ and increased according to the addition of Kimchi powder. Volume and height were increased with increasing Kimchi powder content For the crust and crumb color, lightness was decreased, but yellowness and redness were increased as Kimchi powder content increased For free amino acid content, glutamic acid, alanine, serine and leucine were detected in the white bread, and samples with higher content of kimchi powder showed higher amount of total free amino acid content From the sensory analysis, one with $3\%$ kimchi powder got the highest score for flavor, texture, color, moistness and overall acceptability.