누룩을 이용한 sourdough식빵의 개발과 품질특성

다국어 초록 (Multilingual Abstract)

As a contemporary human's interest in healthy food rise, the demand on sourdough bread has been increased. This study was designed to develop new type of sourdough bread with adding nuruk, which is fermentation starter of makgeolli, and to test quality characteristics of nuruk sourdough bread by pH level, fermentation rate, crumbScan, Texture analyzer, specific volume, color value, shelf-life test, and sensory evaluation. Four production conditions were tested: Control(only fermentation with 1.5 % yeast); NS1.0(fermentation with nuruk sourdough starter 30% and 1.0 % yeast); NS0.5(fermentation with nuruk sourdough starter 30 % and 1.0 % yeast); NS0.0(only fermentation with nuruk sourdough starter 30%).

1. It took 36 hours to complete making nuruk sourdough starter. It showed that adding nuruk helped to decrease fermentation time.
2. In experiment of dough's fermentation rate, control appeared bigger until 75 minutes and NS0.5 was the biggest fermentation rate at 135 minutes. It was shown that more yeast led to bigger fermentation rate.
3. The control appeared as the highest pH level of dough during mixing, fermentation and of bread.
4. As a result of crumbScan, there was no significantly difference of crust thickness, crumb elongation and crumb fineness among all conditions. But significantly, NS1.0 and NS0.5 were the biggest value in estimate volume.
5. In texture analysis, hardness, fracturability, springiness, gumminess of control were higher than nuruk sourdough starter additional samples together with yeast.
6. NS1.0 and NS0.5 showed significantly higher volume and specific volume than any other samples.
7. In color value test, NS1.0 was the lowest L score both crumb and crust. Only using nuruk sourdough starter sample has the darkest crumb and crust.
8. NS1.0 and NS0.5 appeared the lowest hardness after completed bread making.
9. As a result of acceptance test , NS1.0 had the highest score in appearance, taste, and overall acceptance. And attribute different test showed that NS1.0 and NS0.5 were the highest volume, grain uniformity, and moistness, but NS0.0 was the highest crust and crumb color, grain size, firmness, nuruk flavor and sour taste.

In these results of experiment, the case of using both nuruk sourdough starter and baker’s yeast had effected high volume, lower hardness and delayed of staling. these results are expected to be useful in producing bread of optimal quality and to contribute to the development of various food and the advance of the food industry.

목차 (Table of Contents)

• I. 서 론 1
• 1. 연구배경 1
• 2. 연구목적 4
• 3. 연구구성 6
• Ⅱ. 문헌고찰 9
• 1. Sourdough 9
• 1) Sourdough starter의 정의 9
• 2) Sourdough starter의 미생물 12
• (1) 유산균 12
• (2) 효모 13
• 3) Sourdough starter의 기능 17
• 4) Sourdough starter의 건강상 이점 18
• 2. 누룩 21
• 1) 누룩의 정의 21
• 2) 누룩에 관한 기록 22
• 3) 누룩의 종류 22
• 4) 누룩의 미생물 23
• 5) 누룩의 새로운 기능성 30
• 6) 제빵분야에서 누룩사용에 관한 선행연구 31
• Ⅲ. 재료 및 방법 32
• 1. 실험재료 32
• 2. 실험방법 32
• 1) 누룩 sourdough starter 32
• (1) 누룩 sourdough starter의 제조 32
• (2) 누룩 sourdough starter의 pH측정 37
• 2) 누룩 sourdough 식빵 37
• (1) 누룩 sourdough 식빵의 제조 37
• (2) 1차발효 수준의 결정 39
• (3) 2차발효 수준의 결정 39
• (4) 반죽의 발효율 측정 39
• (5) 반죽의 pH측정 41
• (6) 누룩 sourdough 식빵의 영상분석 41
• (7) 누룩 sourdough 식빵의 TPA 측정 41
• (8) 누룩 sourdough 식빵의 비용적 측정 42
• (9) 누룩 sourdough 식빵의 색도측정 42
• (10) 누룩 sourdough 식빵의 관능적 특성 검사 42
• (11) 통계처리 43
• Ⅳ. 결과 및 고찰 45
• 1. 누룩 sourdough starter의 pH 45
• 2. 반죽의 발효율 분석 48
• 3. pH의 분석 53
• 4. 영상분석 56
• 5. TPA분석 59
• 6. 비용적 62
• 7. 색도 분석 64
• 8. 보존성 68
• 9. 관능검사 70
• Ⅴ. 요약 및 결론 78
• Ⅵ. 참 고 문 헌 82
• Appendix 91
• Abstract 97