발효 식빵의 디지털 영상분석 평가에 관한 연구

다국어 초록 (Multilingual Abstract)

The external and internal characteristics of white pan bread were evaluated by the digital image analysis with CrumbScan, based on the commercial formula and method. The content of protein was determined by the gluten washing test and sedimentation test. The viscoelastic characteristic of dough was investigated by the spread test. And the pH was determined by the surface electrode method for the fermented dough and the slurry method for bread. CrumbScan was set at 0.1 in the overlap, 0.1 in the intensity, 500 in size, and 19.5cm in the loaf length.
According to the protein level, bread flour with 10% pastry flour was maximized in loaf volume. Lower the protein level, lager the grain size and more round in grain shape. The changes of loaf volume were investigated a major effect during the storage period. Crumb fineness and elongation was correlated with the changes of loaf volume respectively(r=-0.684, r=-0.698, P＜0.05). When the mixing time was short, the crumb fineness was high and grain shape was elongated same as the case in less fermentation. As the increase of fermentation time, crumb fineness was lower, and elongation was related with fineness(r=0.592, P＜0.05). The highest correlation with crumb fineness was the fermentation rate(r=0.825, P＜0.01). Thickness of crust was changed to the baking time(r=0.546, P＜0.05), but baking temperature was not affected to the thickness.
According to the principal components analysis, the correlation between mixing time and the characteristics of bread was classified into two components. PC 1 was highly related with the loaf volume, and PC 2 was related with the thickness of crust. The fermentation time had three components, and they explained 87.8% of the total characteristics. PC 1 was related with the grain component, PC 2 was related with the crust characteristic, and PC 3 was highly related with the loaf volume. The condition of baking was analyzed into two groups, baking time and temperature. Both were extracted into two components, and they were the charateristic of crust and crumb roughly. Two components were explained over 70% of the characteristics in either cases, but they showed reverse relationship between baking time and temperature.
In conclusion, the objective evaluation of bread characteristics was difficult to measure because of the subjective judgement by human. Although this is true, the evaluation was successful in some way through the fast and inexpensive method using digital image analysis. The results can be used in Korean baking industry beneficially.

목차 (Table of Contents)

• 목차 = i
• Figures Index = iii
• Tables Index = viii
• I. 서론 = 1
• II. 문헌적 고찰 = 4
• 1. 식빵의 품질 특성 = 4
• 2. 반죽이 제품 특성에 미치는 영향 = 6
• 3. 발효가 제품 특성에 미치는 영향 = 7
• 4. 굽기가 제품 특성에 미치는 영향 = 10
• 5. 디지털 영상 분석 기법 = 11
• III. 재료 및 방법 = 18
• 1. 사용 재료 = 18
• 2. 실험 방법 = 19
• (1) 식빵의 제조 = 19
• (2) Gluten 측정 = 23
• ① Sedimentation test = 23
• ② Gluten washing test = 23
• (3) pH 측정 = 24
• ① 반죽의 pH 측정 = 24
• ② 식빵 속질의 pH 측정 = 25
• (4) Spread test = 25
• (5) 반죽의 발효율 측정 = 25
• (6) Oven spring 측정 = 27
• (7) 디지털 영상 분석 = 27
• ① CrumbScan 분석 = 27
• ② Specific volum 측정 = 28
• (8) 통계처리 = 28
• IV. 결과 및 고찰 = 29
• 1. Specific volume을 통한 제빵 공정의 조건 = 29
• 2. 단백질 함량에 따른 영향 = 31
• (1) 반죽의 점탄성 조사 = 31
• (2) Gluten 함량 비교 = 31
• (3) 단백질 함량에 따른 제품의 특성 비교 = 35
• 3. 저장 기간에 따른 변화 = 44
• 4. 반죽 시간에 따른 영향 = 48
• 5. 발효 시간에 따른 영향 = 57
• 6. 굽기 과정의 변화에 따른 영향 = 67
• (1) 시간의 차이에 따른 특성 비교 = 67
• (2) 온도의 차이에 따른 특성 비교 = 72
• 7. 식빵의 특성과 제빵공정의 비교 = 80
• (1) 부피의 변화 = 80
• (2) 껍질 두께의 변화 = 84
• (3) 기공의 조밀성 = 87
• (4) 기공의 형태 = 91
• (5) 껍질의 색상 = 94
• V. 결론 = 97
• VI. 참고문헌 = 101
• Abstract = 114