쌀겨, 발효쌀겨 그리고 쌀겨유의 첨가에 따른 제빵특성의 변화

박현실(Hyun Sil Park),최경민(Kyoung Min Choi),한기동(Gi Dong Han) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.5

쌀겨와 발효쌀겨, 쌀겨유의 쇼트닝 대체에 따른 제빵특성 변화에 대하여 조사하였다. 빵 반죽에 대한 쌀겨의 첨가는 제빵 후 명도의 감소, 황색도 및 적색도의 증가와 전반적 물성 변화를 가져오나, 5% 정도의 쌀겨 첨가는 쌀겨의 기능성을 가지면서 대조구와 외관 및 물성적으로 큰 차이를 보이지 않았다. 효모로 예비 발효한 발효쌀겨의 첨가는 대조구와 큰 차이를 보이지 않으면서 texture 및 풍미가 향상되었다. 빵 반죽에 대한 쌀겨유의 쇼트닝 대체는 첨가 수준이 클수록 반죽 내 비 용적이 감소되었다. 황색의 쌀겨유의 첨가는 반죽의 명도를 낮추고 황색도를 증가시켰다. 또한 쇼트닝의 쌀겨유 대체는 경도, 씹힘성 그리고 부서짐 등의 증가를 가져오는 불리한 점이 있으나, 50% 정도의 쌀겨유 대체는 빵의 물성변화에 있어 대조구와 큰 차이를 나타내지 않았다. 또한 쌀겨유의 대체는 관능평가에서 부피의 상대적 감소 및 경도의 증가로 인한 질감의 저하를 가져오나, 제빵 후 풍미 향상을 유도하는 것으로 나타났다. 이상의 결과로 볼 때 쌀겨, 발효쌀겨 그리고 쌀겨유의 제빵과정 중 첨가는 빵의 색, 부피 등 외관상 대조구에 비하여 다소 변화를 가져올 수 있으나, 쌀겨 특히, 발효쌀겨의 첨가는 오히려 맛 과 풍미 향상을 가져오는 것으로 사료된다. This study was conducted to evaluate the breadmaking characteristics of white bread when rice bran (RB), fermented rice bran (FRB) and rice bran oil (RBO) were added to the dough. Addition of RB to dough generally showed a decrease of the bread volume and increase of the bread weight which is related to the comparative decrease of gluten in the dough. Addition of RB also showed a decrease of lightness with yellowish color of RB and showed some rheological changes in dough. However, up to 5% RB addition, the dough showed a similar property of breadmaking with giving functional benefits compared to the control. Moreover 5% FRB addition to the dough improved the taste, flavor, and texture important to quality of bread. Substitutional use of RBO for shortening in dough result in comparative decrease of volume of dough. Addition of yellowish RBO influenced the increasing yellowness score, hardness, gumminess and brittleness, which is disadvantageous for the quality of white bread. However up to 50% RBO substitution for shortening made little rheological differences compared to the control. The 50% RBO substitution for shortening increased the score of flavor in sensory test even if there was an unfavorable quality point of white bread caused by a decreased volume and an increased hardness. From these results it could be suggested that the proper use of RB, FRB and RBO in breadmaking could improve the taste and flavor, giving beneficial function originated from rice bran to white bread.

발효 쌀겨 첨가에 따른 제빵 특성의 변화

박현실 ( Hyun Sil Park ),한기동 ( Gi Dong Han ) 한국식생활문화학회 2008 韓國食生活文化學會誌 Vol.23 No.1

실크펩티드 첨가가 제빵과정 중 이화적성분 변화에 미치는 영향

김영호,조남지 혜전대학 식품산업연구소 2003 식품산업연구지 Vol.5 No.-

The Physicochemical properties of dough added with silkpeptide were investigated. Protein content showed much high content by 90.83%. In amino acid analysis, glycine was determined to be 18760.04 mg%, which was the highist. Alanine, serine, tyrosine were very higher in silkpeptide than wheat flour. The color value of mixed silkpeptide was low values of lightness and redness, as well as high value of yellowness. Free amino acids that are concerned with dough viscoelasticity such as glutamic acid, proline and cystine were more isolated in the control than when silkpeptide was added during fermentation.

Bread Quality as Influenced by Sweet Pumpkin Powder

Jun Ho Lee,Jung Sang Yoo,Eun Ju Seog 한국식품영양과학회 2006 Preventive Nutrition and Food Science Vol.11 No.4

Physicochemical properties of bread as influenced by the addition of sweet pumpkin powder (SPP) were investigated. Freeze-dried sweet pumpkin was ground, sieved through a laboratory sieve and a fraction with particles less than 250 μm was used. Amount of SPP added to the bread was found to affect the bread quality significantly (p<0.05). Loaf volume and weight of the control were significantly higher than others (p<0.05) and decreased significantly (p<0.05) with the addition of SPP. In other words, the enrichment of product with SPP decreased bread volume and weight without significant changes in the moisture content. There were distinctive color changes with the addition of the powder: L- and a-values were reduced but b-value was significantly increased (p<0.05). The hardness, springiness, and gumminess of bread were found to increase with the addition of the powder. Consumer test indicated that bread contained with 3% SPP had the highest overall acceptability score while 1 or 5% addition produced an acceptable quality for the bread.

실크펩티드 첨가가 제빵과정 중 이화적 성분 변화에 미치는 영향

김영호 ( Young Ho Kim ),윤성준 ( Seong Jun Yoon ) 한국식품영양학회 2007 韓國食品營養學會誌 Vol.20 No.3

The aim of this study was to investigate the effects of dough with added silkpeptide powder on the physicochemical characteristics of bread during breadmaking, where the physicochemical properties of the bread dough containing silkpeptide were investigated. The protein content of the silkpeptide was 90.83%. In the amino acid analysis of the silkpeptide flour, glycine content was highest at 18,760.04 ㎎%. Alanine, serine, and tyrosine were much higher in the silkpeptide flour than in wheat flour. In the amino acid analysis of the wheat flour, glutamic acid was determined to be 4,046.16 ㎎%, which was the highest content, followed by aspartic acid, glycine, leucine, and tryrosine respectively. The pH of the control dough sample was 5.94 and in the dough with added silkpeptide powder it was 5.94~5.96 after mixing. The pH of the test dough, in which 0.2% lactic acid was added, was lower than the control at 5.88. There was no difference in pH between the control and the other samples after fermentation for 30 minutes. The pH of the control was 5.68 and that of the dough with 1.0% silkpeptide was 5.73 after fermentation for 60 minutes. The sucrose content of both the control sample and the sample with added silkpeptide was 3,080 mg% after mixing, while that of the control sample was 550 ㎎% and that with silkpeptide was 780 ㎎% after prooping. Sucrose content tented to decrease greatly as it was consumed during the fermentation process and the dough with added silkpeptide had a slower sucrose consumption speed than the control dough.

누에가루 첨가가 제빵과정 중 이화적성분 변화에 미치는 영향

김영호,조남지,이재달 혜전대학 2005 論文集 Vol.23 No.-

The Effect of Dough Added with Silkworm powder Changes in Physicochemical Content of Bread during Breadmaking were investigated. Protein content showed much high content by 53.98%. Crude fiber, fat and protease content of silkworm powder were higher than those of wheat flour. In amino acid analysis, glutamic acid was determined to be 4046.16 mg%, which was the highest and others are aspartic acid, glycine, leucine, and tryrosine in order. The pH of wheat flour and silkworm powder were 5.8 and 8.31 respectively. The color values of mixed silkworm powder represented low values of lightness and redness, as well as high value of yellowness. External and internal scores were close to that of the control and higher than that of 2% silkworm powder.

대두분과 자당-지방산 에스테르 첨가가 제빵특성에 미치는 영향

장학길 한국콩연구회 2002 韓國콩硏究會誌 Vol.19 No.2

Rheological and baking properties of flour blends containing various levels of soy flour(5~35%) and sucrose-fatty acid eater(SE, 0.5~0.1%) with hard wheat flour were investigated. As the soy flour levels was increased, Pelshenke value increased, while sedimentation value decreased. The mixing time and peak height of mixing of mixogram in most cases decreased with and an increase in wheat flour dilution. However, addition of 0.5% SE to the soy flour blends improved the mixograph characteristics. Amylogram data showed an increase in the gelatinization temperature as the percentage of soy flour in the blend was increased. In all cases, the fermentation loss increased and baking loss decreased as the soy flour level was increased. With the conventional breadmaking procedure, loaf volume decreased as the percentage of soy flour in the blends increased. Accrptable bread could be produced up to the 15% level of incorporation of soy flour. Addition of 0.5% SE to the soy floer blends improved the bread baking characteristics of the white pan bread.

흑마늘 가루를 첨가한 제빵의 품질 특성

김정훈(Jung Hoon Kim),이명호(Myung Ho Lee),이상아(Sang Ah Lee),최영심(Young Sim Choi) 한국조리학회 2010 한국조리학회지 Vol.16 No.3

Quality Bread as Influenced by Sweet Pumpkin Powder

Yoo, Jung-Sang,Seog, Eun-Ju,Lee, Jun-Ho The Korean Society of Food Science and Nutrition 2006 Preventive Nutrition and Food Science Vol.11 No.4

Physicochemical properties of bread as influenced by the addition of sweet pumpkin powder (SPP) were investigated. Freeze-dried sweet pumpkin was ground, sieved through a laboratory sieve and a fraction with particles less than $250\;{\mu}m$ was used. Amount of SPP added to the bread was found to affect the bread quality significantly (p<0.05). Loaf volume and weight of the control were significantly higher than others (p<0.05) and decreased significantly (p<0.05) with the addition of SPP. In other words, the enrichment of product with SPP decreased bread volume and weight without significant changes in the moisture content. There were distinctive color changes with the addition of the powder: L- and a-values were reduced but b-value was significantly increased (p<0.05). The hardness, springiness, and gumminess of bread were found to increase with the addition of the powder. Consumer test indicated that bread contained with 3% SPP had the highest overall acceptability score while 1 or 5% addition produced an acceptable quality for the bread.

Quality Bread as Influenced by Sweet Pumpkin Powder

Jung Sang Yoo,Eun Ju Seog,Jun Ho Lee 한국식품영양과학회 2006 Preventive Nutrition and Food Science Vol.11 No.4

Physicochemical properties of bread as influenced by the addition of sweet pumpkin powder (SPP) were investigated. Freeze-dried sweet pumpkin was ground, sieved through a laboratory sieve and a fraction with particles less than 250 μm was used. Amount of SPP added to the bread was found to affect the bread quality significantly (p<0.05). Loaf volume and weight of the control were significantly higher than others (p<0.05) and decreased significantly (p<0.05) with the addition of SPP. In other words, the enrichment of product with SPP decreased bread volume and weight without significant changes in the moisture content. There were distinctive color changes with the addition of the powder: L- and a-values were reduced but b-value was significantly increased (p<0.05). The hardness, springiness, and gumminess of bread were found to increase with the addition of the powder. Consumer test indicated that bread contained with 3% SPP had the highest overall acceptability score while 1 or 5% addition produced an acceptable quality for the bread.