식품 : 유화제가 스펀지발효 후 냉동생지로 제조한 빵의 품질특성에 미치는 영향 = Food ; Effect of Emulsifiers on Properties of the Bread Made by the Dough Frozen after First Fermentation

다국어 초록 (Multilingual Abstract)

This study was carried out to investigate properties of the bread prepared by applying emulsifiers to the frozen dough. Doughs made by the sponge and dough method with the sweet dough formula were quickly frozen at -40℃ and stored for 6 weeks at -20℃. The effects of emulsifiers on the number of yeast cells, the volume of the bread, the hardness and the quality evaluation were investigated after frozen doughs were thawed, fermented and baked every week. In the effect of the number of yeast cells. SSL 0.3% and DATEM 0.2% produced a more effective result than others during the freezing storage. The highest loaf volume was formed in bread supplemented with SSL 0.3% and DATEM 0.2%. In the moisture content, bread supplemented with SSL 0.5% showed the highest value. Bread supplemented with SSL 0.3% and DA%EM 0.2% produced the lowest value of bread hardness and received the highest score in quality evaluation. In this study, the addition of SSL 0.3% and DATEM 0.2% in making frozen dough led to better bread quality as compared to others.

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