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권영회,유상모,장동의,김인범,최종석,이지은 (사)한국조리학회 2023 한국조리학회지 Vol.29 No.10
. As consumers' interest in healthy bakery products increases rapidly, pound cakes are also attempting to add various functional ingredients. The purpose of this study was to investigate the quality characteristics and applicability of pound cake added with oat flour. Pound cake was made to utilize oats, which contain water-soluble fiber. We examined pH, volume, weight, specific volume, baking loss, texture profile analysis, colorimeter, water content, and sensory evaluation to observe the quality characteristics of oat pound cake. The result of pH analysis showed that pH of the pound cake decreased significantly as the amount of oat flour increased. Control group had a significant large volume in the specific volume analysis. Texture profile analysis showed that hardness, resilience, chewiness, and gumminess tended to increase significantly as the amount of oat flour increased. In the experiment of colorimeter, lightness and yellowness values decreased with the increase of oat flour content in pound cake, but redness values increased. In the sensory evaluation, the volume and moistness decreased with increased percentage of oat flour and OF20 showed the highest value for roasted flavor and roasted taste. These results provided basic data for the development of a cake added with oat flour.
GABA 미강 및 미강추출물 첨가에 의한 식빵의 텍스처 및 저장성의 변화
오수진,권영회,신해헌,김현수,최희돈,임승택 한국식품과학회 2018 한국식품과학회지 Vol.50 No.6
A rice bran physically treated to increase the residual gamma amino butyric acid (GABA) content (200 mg/ 100 g) or its hot-water extract (200 mg/100 g) was added into a white pan bread, and changes in the physical properties including color, and volume and texture changes during storage at room temperature were examined. The addition of bran powders had negative effects on bread quality and storage stability whereas that of rice bran extract (RBE) improved the storage stability of bread. The lightness of bread crumbs decreased but the volume of bread slightly increased after addition of the RBE. The increase in crumb hardness during storage was retarded by the RBE addition. The residual concentration of GABA in bread was increased 38-fold when 20% of RBE was added. The addition of RBE to white pan bread improved the resistance to staling and health-promoting function because of GABA.