호화밀가루반죽의 첨가가 식빵 특성에 미치는 영향

김원모(Won-Mo Kim),김기혁(Kee-Hyuk Kim),이규희(Gyu-Hee Lee) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.10

부드럽고 노화를 지연하는 빵을 제조하기 위해 호화밀가루반죽을 다양한 농도로 첨가하여 제빵 하면서 제빵특성 및 저장성을 분석하였다. 호화밀가루반죽을 첨가하여 반죽특성을 분석하였을 때 견도는 호화밀가루반죽 함량이 증가할수록 높은 경향을 나타내었으며, 반죽형성시간은 호화밀가루반죽의 양이 증가할수록 증가하는 경향을 나타내었고, 반죽의 안정도는 호화밀가루반죽의 양이 증가할수록 짧아지는 경향을 나타내어 호화밀가루반죽의 양이 증가할수록 gluten 형성 능력은 약화되는 것을 알 수 있었다. 가장 발효 팽창력이 높은 것은 10% 호화밀가루반죽을 이용하여 반죽하였을 경우였으며 호화밀가루반죽 첨가량이 많을수록 낮은 발효 팽창력을 나타내었다. 식빵의 부피는 대조구가 가장 큰 것을 알 수 있었고 10%와 20%의 호화밀가루반죽을 첨가하여 제조한 식빵의 부피는 통계적으로 유의차가 없었으며, 30% 호화밀가루반죽을 첨가하여 제조한 식빵의 부피는 가장 작은 것을 알 수 있었다. 호화밀가루전분 함량을 달리하여 제조한 식빵의 수분 함량은 제조 당일에는 호화밀가루반죽을 이용하여 제조한 식빵보다 높은 경향을 나타내었다. 저장기간 중 수분 함량의 변화는 호화밀가루반죽을 첨가하여 제조한 식빵은 호화밀가루반죽 첨가량이 많을수록 수분함량은 더 높아지는 경향을 나타내었으며, 저장기간 동안 수분 함량의 감소율은 낮았다. 색도는 각 저장기간에 따라 통계적 유의차가 없음을 알 수 있었다. 제빵 직후 씹힘성, 깨짐성과 경도는 대조구와 10% 호화밀가루반죽을 첨가하여 제조한 빵이 낮은 값을 나타내었다. 저장기간 동안 씹힘성, 깨짐성과 경도는 저장기간에 따라 증가하는 경향을 보였으며 2일 저장 시까지는 10% 호화밀가루반죽을 첨가하여 제조한 빵의 증가폭이 가장 적었다. 관능특성 강도 평가 결과 호화밀가루반죽을 이용하여 제빵 하였을 때 쫄깃한 조직감이 증가하는 것을 알 수 있었으며, 소비자 기호도 조사결과 호화밀가루반죽을 첨가하여 제조한 식빵이 조직감 및 전반적인 기호도가 더 높게 평가되었으며 전반적인 기호도에서 10% 호화밀가루반죽을 첨가하여 제조한 빵을 가장 선호하는 것을 알 수 있었다. 결론적으로 너무 많은 호화밀가루반죽의 첨가는 제빵 적성을 향상시키는 데 큰 영향을 미치지는 못했지만 10% 호화밀가루반죽의 첨가는 좋은 물성과 기호성을 나타내며 노화속도를 줄이는 데 영향을 줄 수 있는 제빵 방법임을 알 수 있었다. To make soft and less stale bread, various amounts of gelatinized wheat flour dough were added for making pan bread. In the dough process, higher gelatinized wheat flour dough showed higher consistency and dough development time but a lower dough stability time. Expansion during fermentation represented the highest value upon addition of 10% gelatinized wheat flour dough (GWFD), and this value decreased with increasing amount of gelatinized wheat flour dough. Volume of bread was the highest in the control and lowest in 30% GWFD, and there was no difference between 10% GWFD and 20% GWFD. Moisture contents of bread made with various amounts of gelatinized wheat flour dough increased with increasing gelatinized wheat flour dough amount. Color values of bread made with various gelatinized wheat flour dough were not significantly different. Chewiness, brittleness, and hardness of bread made with control and 10% GWFD showed low values, whereas bread made with 20% GWFD and 30% GWFD showed high values. During storage, chewiness, brittleness, and hardness increased with increasing storage period in whole breads, whereas breads made with 10% GWFD showed the lowest increasing rate. In the sensory strength test, chewy texture increased upon addition of gelatinized wheat flour dough. In the consumer acceptance test, 10% GWFD showed the most overall acceptance. In conclusion, bread made with 10% gelatinized wheat flour dough is desirable for increasing softness and decreasing bread staling.

Quality Characteristics of Bread Using Sour Dough

Park, Young-Hee,Jung, Lan-Hee,Jeon, Eun-Raye The Korean Society of Food Science and Nutrition 2006 Preventive Nutrition and Food Science Vol.11 No.4

In this study, we examined the changes in loaf weight, loaf volume and specific volume, moisture content and water absorption, pH and titrable acidity, shape, texture profile and sensory evaluation using sour dough instead of dough conditioner in bread making. The weight and volume of bread tended to increase in the sour dough bread, compared to the control. The pH of bread tended to be lower in the sour dough bread. The control bread had large irregular pores that were fewer in number, while the sour dough bread had small spots and was very dense and even throughout the whole surface. The texture profile of bread such as hardness, cohesiveness, chewiness and brittleness was lower in the sour dough bread. There were no significant differences in the sensory characteristics of the breads, except for the shape of bread. However, the sour dough A bread was better in color, texture, flavor, touch, moistness, taste and overall acceptability, and the sour dough B bread was better in flavor, touch and taste than the control.

Quality Characteristics of Bread Using Sour Dough

Young-Hee Park,Lan-Hee Jung,Eun-Raye Jeon 한국식품영양과학회 2006 Preventive Nutrition and Food Science Vol.11 No.4

In this study, we examined the changes in loaf weight, loaf volume and specific volume, moisture content and water absorption, pH and titrable acidity, shape, texture profile and sensory evaluation using sour dough instead of dough conditioner in bread making. The weight and volume of bread tended to increase in the sour dough bread, compared to the control. The pH of bread tended to be lower in the sour dough bread. The control bread had large irregular pores that were fewer in number, while the sour dough bread had small spots and was very dense and even throughout the whole surface. The texture profile of bread such as hardness, cohesiveness, chewiness and brittleness was lower in the sour dough bread. There were no significant differences in the sensory characteristics of the breads, except for the shape of bread. However, the sour dough A bread was better in color, texture, flavor, touch, moistness, taste and overall acceptability, and the sour dough B bread was better in flavor, touch and taste than the control.

Microbiological characteristics of bread dough and nutritional quality of “Tabnen-naow,” ethnic artisan bread in Burkina Faso

Tapsoba François,Ouédraogo Nicolas,Kagambèga Boureima,Ouédraogo Ali,Zongo Oumarou,Nikièma Fulbert,Savadogo Aly 한국식품연구원 2022 Journal of Ethnic Foods Vol.9 No.-

This study aimed to evaluate the microbiological characteristics of bread dough and the nutritional quality of “Tabnennaow,” an ethnic artisan bread consumed mainly in Burkina Faso. Originating in Boussé, this bread is spreading to the outskirts of Ouagadougou for several reasons, such as the increase in the price of industrial bread and especially the supposed low glycemic index of artisan bread. However, there is insufficient information in the literature about the nutritional quality and technology of artisan bread in Burkina Faso. For this purpose, surveys were conducted among artisan bakers in five artisan bread production units in Ouagadougou, using survey forms to draw the production diagram. The microbiological characteristics of bread dough were evaluated using standard microbiology methods. Lastly, the nutritional quality of ethnic artisan bread was determined using standard techniques. All the bakers were male, between 22 and 34 years old, with an average age of 27.8 ± 5.1 years. They all used wheat flour, mainly (80%) from the Grand Moulin du Faso (GMF). The Baker’s dough fermentation was done at room temperature using dry or lyophilized yeast. The interesting microorganisms (yeasts, lactic acid bacteria) were present in all the bread dough samples. The yeast (2.5 108 CFU/g) and lactic acid bacteria (2.27 107 dough, which had a low lactic acid bacterial load. The ethnic artisan bread contains carbohydrates (88.20–89.05%), proteins (9.60–10.60%), and minerals such as iron (11.56 to 89.27 mg/kg), calcium (00.00–290.03 mg/kg), and zinc(69.18 ± 36.74 to 389.10 ± 32.89 mg/kg). The nutritional composition revealed that ethnic artisan bread could contribute significantly to a healthy diet and food security.Keywords: Bread dough, Microbiological characteristics, Ethnic artisan bread, Tabnen-naow, Nutritional quality, Food security

냉동생지의 해동·발효조건이 냉동 빵의 품질에 미치는 영향

김교창,장성규,도대홍 한국식품영양학회 1997 韓國食品營養學會誌 Vol.10 No.3

When bread making, the condition of thawing-fermentation for frozen dough were tested in variable temperature, and measured thawing-fermentation time and volume of frozen dough. L-Ascorbic acid (L-Aa) was added in frozen dough for the comparison test of develop volume in bread staling degree of baking bread were measured additive frozen dough which was storages in freezing, staling degrees were tested hardness with Rheometer. The test for comparison of thawing-fermentation time in variable temperature was shown the condition of dough conditioner at 30℃ was most effective for bread making, Because That condition was required very short time(74 min) But, in this comparison of volume in final products was shown the products in the condition of thawing-fermentation at 30℃ was smaller than the products at 5℃(418ml). The baking volume of L-Aa additive frozen dough which has under gone thawing-fermentation at 30℃, were shown baking volume of 420ml in 2 weeks storage terms to 100㎎/㎏ L-Aa additive dough and shown baking volume of 454 ml in 4 weeks storage terms to dough of 200㎎/㎏ additive weight. Staling degrees of L-Aa additive frozen bread were measured with Rheometer. The hardness of 100㎎/㎏ L-Aa additive frozen bread was shown low level hardness in 1∼2 weeks freezing term, 150㎎/㎏ L-Aa additive frozen bread was shown low level hardness in 3 weeks freezing term. In 4 weeks freezing term, 200㎎/㎏ L-Aa additive frozen bread was shown low level hardness compared with non-additive L-Aa frozen bread. In comparison of frozen bread quality, non-additive L-Aa products was better than additive L-Aa products in equality of baking shape and external apparence. But in total quality in external and internal apparence, additive L-Aa products was better than non-additive L-Aa products.

Development of Buckwheat Bread: 3. Effects of the Thermal Process of Dough making on Baking Properties

Kim, Chang-Soon,Lee, Seung-A,Kim, Hyuk-Il The Korean Society of Food Science and Nutrition 1999 Preventive Nutrition and Food Science Vol.4 No.1

The quality of the buckwheat bread made with previously heated ($55^{\circ}C$) and cooled buckwheat flour 0dough with the addition of ascorbic acid(AA) or/and sodium stearoyl lactylate(SSL) was evaluated . With heat treatemtn , handling property of dough and grain of the bread crumb were markedly improved and stickiness of the dough decreased . The optimum resting time to produce the best loaf volume and grain was found to be 3hr for both unheated and heated doughs. Heat treated dough showed higher dough expansion rate during fermentation than unheated dough, even though heated dough had lower loaf volume, probably because of an improper oven spring. Increase in shortening of dough formula from 3% to 5% improved loaf volume without improvement of handling property. With the addition of 100 ppm AA or/and 0.5% SSL, loaf volume and crumb grain were improved for both unheated and heated doughs.Microscopic analysis of a mixed dough by scanning electron microscope (SEM) showed that heated dough had a continuous network whereas unheated dough was discontinuous. The addition of AA and SSL gave the dough a more continuous network whereas unheated dough was discontinuous . The addition of AA and SSL gave the dough a more continuous structure with strengthened strands or interactions between the starch granule and protein. Therefore, it appears that the presence of continuity in heated buckwheat breadwheat bread dough is related to the improved loaf volume and crumb grain without dough stickness.

Quality Characteristics of Frozen Dough and White Pan Bread with Lily (Lilium lancifolium Thunb.) as Additive

Hyun-Gi Jung,Jine-Shang Choi 경상대학교 농업생명과학연구원 2021 농업생명과학연구 Vol.55 No.1

Attempts to increase the usability of lilies led us to prepare pulverized lily bulbs, which we then added to bread flour to bake white pan bread. The properties of the frozen dough and the quality characteristics of the bread were analyzed. Our experiments showed that the addition of lily powder decreases the viscoelasticity and stability of frozen dough. The absorption rate of the frozen dough was 63.1±0.2% for the control sample, and 66.1±0.1% and 70.9±0.2% for the normally pulverized samples containing 3% and 5% of lily powder, respectively, whereas the absorption rate of the finely pulverized samples tended to increase slightly. The gelatinization results of the frozen dough decreased with the addition of lily powder in terms of the final viscosity, break down, and setback values. Compared to the control sample, the specific volume of the bread products that underwent normal pulverization (5% additive) increased slightly and decreased for the lily bulbs that were finely pulverized (3% additive). The addition of lily powder did not significantly affect the water activity during the storage period of up to 5 days. The hardness of white pan bread increased from 1,948±114.3 to 2,518±154.7 g/㎠ on the first day of storage to 2,571±160.9 to 3,265±147.4 g/㎠ on the 5th day of storage. The hardness was the highest for the 5% sample that underwent normal pulverization, and the samples differed significantly. The longer the storage period, the lower the springness value of the white pan bread became, and this result was most notable for the finely pulverized powder sample. The springness of white pan bread decreased as the amount of lily powder additive and the storage period increased. The sensory test results were excellent in that the appearance, texture, flavor, taste, and overall preference for white pan bread to which 3% of normally crushed lily powder had been added had improved relative to the control sample.

배합비 물의 양과 이스트 종류가 단팥빵 발효 냉동생지의 품질에 미치는 영향

자오위샤,문유진,배우성,남충우,권미라 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.3

Purpose: The present study explored the effects of the amount of water added and yeast type in formulation on the quality of fermented frozen dough of pocket bread with red bean paste. Methods: Five levels of added water (45.0, 47.5, 50.0, 52.5, and 55.0 g/100 g flour) and three types of yeast (yeast A, B, and C), were used in the study. The enthalpies (heat of transition) of ice melting for the fermented frozen doughs with different water levels were analyzed by differential scanning calorimetry (DSC). Quality of fermented frozen dough was analyzed for the bread baked before and after frozen storage of the doughs by appearance, geometry (volume, diameter and height), crust color, and moisture content. Results: The enthalpy of ice melting for the fermented frozen dough increased with increasing level of added water, but the volume of bread baked after frozen storage of the dough decreased significantly compared to that before frozen storage, which demonstrated poor stability of the fermented frozen dough. The fermented frozen dough using yeast A exhibited better stability to frozen storage than those using yeasts B and C. Conclusion: Controlling the amount of water added and selecting an appropriate yeast type in the formulation could improve the stability of fermented frozen dough for the pocket bread with red bean paste during frozen storage.

단팥빵 발효 냉동생지의 품질특성에 대한 효소, 비타민 C 및 유화제의 영향

자오위샤,권미라 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.4

Purpose: This study investigated the effects of xylanase, vitamin C and emulsifiers as additives on the quality of pre-fermented frozen dough of pocket bread filled with red bean paste. Methods: Three levels of xylanase (30, 60 and 90ppm/flour), two levels of vitamin C (50 and 100 ppm/flour) and three types of emulsifiers (DATEM, SSL and lecithin) at three levels (0.25, 0.5, and 1.0%) were formulated for pre-fermented dough. The quality of the fermented frozen bread dough was analyzed for the bread baked before and after frozen storage for its appearance, shape (diameter, height and volume), moisture content and crust color. Results: For each additive for preparing RTB fermented frozen dough filled with red bean paste, xylanase 60 ppm, vitamin C 50 ppm and SSL 0.5% showed the best conditions for the stability of the frozen dough. For the combined additives, xylanase/vitamin C and xylanase/vitamin C/SSL were effective to reduce the extent of a decrease in the diameter and volume of bread baked after frozen storage of fermented dough, compared with that of adding xylanase alone, which demonstrated superior stability of fermented frozen dough. Conclusion: Using additives at appropriate concentrations and the combined use of the additives in the formulation of bread dough could improve stability of fermented frozen dough filled with red bean paste during frozen storage.

냉동 저장에 따른 제빵용 밀가루 반죽의 물리적 특성 변화

임종빈,이승영,한정숙,유상호,이수용 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.3

본 연구에서는 냉동저장에 따른 제빵용 밀가루 반죽의물리적 특성 변화를 분석하기 위하여, 냉동생지를 제조 후2주간 -20oC에서 냉동 저장하면서 신장특성, 텍스처, 부피,색상 등의 품질 특성을 측정하고 이를 냉동저장을 하지 않은 대조구와 비교하였다. Extensograph를 활용하여 냉동저장한 밀가루 반죽은 신장도와 신장저항도가 증가하였으며 R/E도 증가함을 확인하였다. 냉동생지를 이용하여 빵을제조한 경우 빵의 부피는 감소하고, 이에 따라 경도는 증가하였고 대조구와 비교하여 어두운 표면이 관찰되었다. 이러한 본 연구의 결과는 냉동 저장 반죽을 이용한 제품제조 시 냉동생지의 물리학적 특성을 파악하여 그 품질을 개선 및 보완하는데 필요한 기초 자료로 활용 될 수 있을 것으로 기대된다. The quality attributes of wheat-based frozen bread dough were investigated before and after baking from the physicochemical point of view. Mixolab results showed that the water absorption, stability time, and development time of wheat flour were 59.20%, 8.77 min, and 5.41 min, respectively. The frozen storage of bread dough at -20oC for 2 weeks raised its values of extensibility and resistance to extension, and led to less viscous properties during fermentation.After baking, the bread prepared with frozen dough exhibited a significantly lower loaf volume by 11.19% mainly due to reduced yeast activity and degraded gluten network. Frozen storage produced bread with harder texture which could be correlated with lower loaf volume. In the case of bread color, the crust of the bread prepared with frozen dough was darker compared to freshly-made dough bread. This study provides fundamental information for better understanding of the physicochemical properties of bread dough during frozen storage.