Hydrocolloid가 빵 반죽의 레올로지 특성에 미치는 영향 = Effect of Hydrocolloids on Rheological Properties of Bread Dough

다국어 초록 (Multilingual Abstract)

This study was carried out to investigate rheological properties of bread dough by adding hydrocolloids such as arabic gum, pectin and carboxyl methyl cellulose (CMC). 0.2% and 0.5% of each hydrocolloid were added to the dough. Farinograph, pH of dough, extensograph, fermometer and amylograph were analyzed. In farinograph, water absorption rate of dough was increased by adding hydrocolloids and the highest water absorption resulting in 70.8% was shown by adding 0.5% of CMC. Dough development time increased but stability decreased. pH of dough was lowered by adding hydrocolloids and pH of dough with 0.5% of pectin was the lowest. In extensograph, resistance of dough decreased but extensibility increased and R/E value lowered. In fermometer, CO2 gas production increased and dough with 0.2% of CMC showed the largest gas production. In amylograph, initial gelatinization temperature increased by 0.5-1.5oC, but temperature for maximum viscosity was lowered by 1-1.5oC and maximum viscosity was increased.

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