밀가루의 회분 함량이 냉동 생지 반죽의 물성에 미치는 영향

다국어 초록 (Multilingual Abstract)

sThis study was conducted to investigate the effect of ash contents of bread flour on the rheology of frozen dough in making frozen dough by measuring amylograph, farinograph and extensograph. The quality of frozen-stored dough under freezing condition(-20℃, 12weeks) was evaluated by measuring final proof time, moisture content, baking loss, loaf volume and hardness of bread with storage time.
1. Results of farinograph showed that water absorption, valorimeter value in bread flour with high ash content increased more than those with low ash content however, degree of softening decreased. It was also found that gelatinization temperature and maximum viscosity of dough in the bread flour with high ash content increased more than those with low ash content through amylogram. The extensogram showed that the area and resistance of the bread flour were increased as the low ash content. As the proof time increase, extensibility was decreased while R/E ratio was increased.
2. Final proof time of frozen dough by storage period was shortened at the bread flour with low ash content with storage time.
3. There was no difference in the moisture content of bread made by flour with different ash content. However the moisture content of bread increased as using the bread flour with high ash content.
4. No different was in the baking loss rate as making bread using the flour with different ash content during storage time. Baking loss rate of bread using the flour with higher ash content decreased. Baking loss rate increased with frozen storage time.
5. The loaf volume of baking made by bread flour with low ash content increased and oven spring were better than those made by bread flour with high ash content.
6. While the hardness of product made by dough with high ash content increased slowly with time, the hardness of product made by dough with low ash content increased rapidly.
7. The results revealed that the hardness of both product with different frozen storage time were increased under -20℃, and the product hardness at normal temperature (around 25℃) was increased as the storage time increase. As the product of low ash content were stored at normal temperature, the effect on hardness was lowered than those samples.
In conclusion, the flour with low ash content were more stable than those with high ash content under same protein content condition.

목차 (Table of Contents)

• 목차
• I. 서론 = 1
• II. 재료 및 방법 = 6
• 1. 실험 재료 = 6
• 2. 실험 방법 = 7
• 2-1. 밀가루의 일반성분 조사 = 7
• 2-2. 생지의 배합비 = 8
• 2-3. 제빵 공정 = 9
• 3. 반죽의 물리적 특성 = 11
• 3-1. 파리노그래프 측정 = 11
• 3-2. 아밀로그래프 측정 = 11
• 3-3. 익스텐소그래프 측정 = 12
• 4. 2차 발효시간 측정 = 13
• 5. 제품의 품질 평가 = 13
• 5-1. 수분 함량 측정 = 13
• 5-2. 굽기 손실 측정 = 13
• 5-3. 부피 측정 = 14
• 5-4. 경도 측정 = 15
• 5-5. 저장 중 경도 측정 = 16
• III. 결과 및 고찰 = 17
• 1. 일반성분 = 17
• 2. 반죽의 물리적 특성 = 18
• 2-1. 파리노그램 특성 = 18
• 2-2. 아밀로그램 특성 = 22
• 2-3. 익스텐소그램 특성 = 25
• 3. 냉동 생지의 저장 기간에 따른 생지의 2차 발효 변화 = 28
• 4. 냉동 생지의 저장 기간에 따른 빵 제품의 수분함량의 변화 = 31
• 5. 냉동 생지의 저장 기간에 따른 빵 제품의 굽기 손실 변화 = 34
• 6. 냉동 생지의 저장 기간에 따른 빵 제품의 부피 변화 = 36
• 7. 냉동 생지의 저장 기간에 따른 빵 제품의 경도 변화 = 39
• 8. 냉동 생지의 저장 기간에 따른 빵 제품의 상온에서 저장 중 경도 변화 = 42
• IV. 요약 = 45
• V. 참고문헌 = 48