Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Development of Yeast Leavened Pan Bread Using Commercial Doenjangs(Korean Soybean Paste): 2. Correlation between Factors Relating with Dough Extensibility and Bread Quality in Addition of Doenjang

시판 된장을 이용한 식빵 제조: 2. 된장 첨가에 따른 반죽 신장성 관련인자와 빵품질 특성과의 상관성 조사

  • Published : 2004.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to examine the effect of added Doenjang on wheat flour dough and gluten rheological properties using Micro-extensigraph method and correlation between factors relating with Doenjang or dough rheology and bread Quality. There were big differences in pretense activity and free amino acid contents among seven commercial Doenjangs. The addition of Doenjang to wheat flour dough required increased mixing time for gluten development. Dry gluten content increased significantly with addition of less than 5.0% of Doenjang powder. As the amount of Doenjang powder increased, dough peak force decreased and extensibility increased up to a certain level an then decreased, producing the weak dough. This phenomena was seen more obviously in wet gluten than wheat flour dough. Especially, the Doeniang having high pretense activity and high cystein content, caused highly extensible weak dough resulting in bread with high loaf volume and tender texture at the levels of 2.5% added Doenjang. Increase of dry gluten content and extensibility of wheat flour dough or wet gluten positively correlated (r=0.76, 0.91, 0.93), with loaf volume and negatively with hardness values, respectively. Therefore, it was concluded that improvement of bread quality with Doenjang resulted from increase of gluten content and dough extensibility.

된장분말 첨가가 밀가루 반죽과 글루텐 물성에 미치는 효과를 알아보고자 Micro-extensigraph를 이용하여 신장저항도와 신장성을 측정하였고 된장 및 반죽 특성 요소와 빵품질 특성에 대한 상관관계를 조사하였다 시판 된장의 조단백질, 조지방, 염도, 효소 활성 및 유리아미노산 함량은 된장간에 큰 차이를 보였다. 반죽에 된장분말 첨가는 gluten 형성에 필요한 반죽시간의 증가가 요구되며 5.0% 이하의 된장분말첨가로 dry gluten 함량은 유의적으로 증가하였다. 된장분말첨가비율이 증가할수록 밀가루 반죽의 신장저항도는 지속적으로 감소하고 신장성은 일정수준까지는 증가하다가 다시 감소하면서 반죽이 연화되었다. 이러한 현상은 밀가루 반죽에서보다 전분을 제거한 wet gluten에서 뚜렷이 나타났으며, 이는 된장의 protease활성, cystein의 환원작용 등과 관련한다. 특히, protease활성과 cystein 함량이 가장 높은 시판된장 첨가구는 gluten의 신장도와 연화정도가 가장 크게 나타나면서 2.5%첨가수준에서 모든 된장첨가빵 중에서 최대 빵 부피와 가장 부드러운 조직감을 나타내었다. 된장 첨가에 의한 글루텐 함량 증가, 밀가루 반죽 및 wet gluten의 신장성 증가는 최종 방의 부피와 각각 높은 양의 상관성(r=0.76, 0.91, 0.93)을, 빵의 경도와는 음의 상관성을 나타내었다. 그러므로 시판된장 첨가로 인한 빵품질 향상은 gluten 증가와 반죽 신장성 증가에 기인됨을 알 수 있었다.

Keywords

References

  1. Dong W, Hoseny RC. 1995. Effects of certain breadmaking oxidants and reducing agents on dough rheological properties. Cereal Chem 72: 58-64.
  2. Jo NJ, Hue DK, Kim SK. 1989. Effects of ascorbic acid and L-cystein on rheological properties of wheat flour and on no-time dough process. Korean J Food Sci Technol 21: 800-807.
  3. Kim YH, Choi KS, Son DH, Kim JH. 1996. Rheological properties of dough with whole wheat flour. J Korean Soc Food Sci Nutr 25: 817-823.
  4. Yook HS, Kim YH, Ahn HJ, Kim DH, Kim JO, Byun MW. 2000. Rheological properties of wheat flour dough and qualities of bread prepared with dietary fiber purified from ascidian (Halocynthia roretzi) tunic. Korean J Food Sci Technol 32: 387-395.
  5. Ryu CH. 1999. Study on bread-making quality with mixture of waxy barley-wheat flour 1. rheological properties of dough made with waxy barley-wheat flour mixture. J Korean Soc Food Sci Nutr 28: 1034-1043.
  6. Chung JY, Kim CS. 1998. Development of buckwheat bread: 1. Effects of vital wheat gluten water-soluble gums on dough rheological properties. Korean J Soc Food Sci 14: 140-147.
  7. Oh YK, Kim CS. 2002. Effects of green tea powder on dough rheology and gelatinization characteristics. J Korean Soc Food Sci Nutr 31: 749-753. https://doi.org/10.3746/jkfn.2002.31.5.749
  8. Smewing J. 1995. The measurement of dough and gluten extensibility using the SMS/Kieffer rig and TA-XT2 texture analyser. American Association of Cereal Chemists Conference Paper, p 1-3.
  9. Oh HJ, Moon HK, Kim CS. 2003. Development of yeast leavened pan bread using commercial Doenjangs (Korean soybean pastes): 1. Physicochemical properties of Doenjang and physical properties of bread added with Doenjang. J Korean Soc Food Sci Nutr 32: 1002-1010. https://doi.org/10.3746/jkfn.2003.32.7.1002
  10. AOAC. 1995. Official methods of analysis. 16th ed. Association of official analytical chemists, Washington DC.
  11. Ministry of Science and Technology. 1995. Scientific approaches on Korean traditional fermented foods-Study on the commercial scale production of meju for Korean fermented soybean products. Korean Food Research Institute, Annual Report N1036-0627, 57.
  12. Misaki T, Yamada M, Okazaki T, Sawada J. 1970. Studies on protease constitution of Aspergillus oryzae. Agric Biol Chem 34: 1382-1390.
  13. AACC. 1986. Official method of the AACC. 8th ed. American association of cereal chemists, St. Paul, MN.
  14. Joo HK, Kim ND, Yoon KS. 1989. Changes of enzymatic activities during the fermentation of soybean-soypaste by Aspergillus spp. J Korean Agric Chem Soc 32: 295-302.
  15. Kim SH, Kim SJ, Kim BH. 2000. Fermentation of Doenjang prepared with sea salts. Korean J Food Sci Technol 32: 1365-1370.
  16. Chung OK. 1981. A three way contribution of wheat flour lipids, shortening and surfactants to bread-making. Korean J Food Sci Technol 13: 74-89.
  17. 고봉경, 송경아. 2002. 단백질 가수분해물 및 peptide를 이용한 제빵 첨가물의 기능검색. 한국식품과학회 69차 학술발표회. p 202.
  18. Woods FC, Bruinsma BL, Kinsella JE. 1980. Note on the effects of protease from Saccharomyces carlsbergensis on dough strength. Cereal Chem 57: 290-293.
  19. Kim KH, Han M, Oh NS. 2001. Influences of gluten and effects of protease on the liquefaction of wheat flour. Food Engineering Process 5: 230-234.
  20. Finney KF. 1984. An optimized, straight-dough, breadmaking method after 44 years. Cereal Chem 61: 20-27.
  21. Harinder K, Bains GS. 1990. High ${\alpha}$-amylase flours: effect of pH, acid, and salt on the rheological properties of dough. Cereal Chem 67: 588-594.
  22. Jo MJ, Hue DK, Kim SK. 1989. Effects of ascorbic acid and L-cysteine on rheological properties of wheat flour and on no-time dough process. Korean J Food Sci Technol 21: 800-807.
  23. Indrani D, Prabhasankar P, Rajiv J, Venkateswara RG. 2003. Scanning electron microscopy, rheological characteristic, and bread-baking performance of wheat-flour dough as affected by enzymes. J Food Sci 68: 2804-2809. https://doi.org/10.1111/j.1365-2621.2003.tb05809.x
  24. Cullen RA, Faubion JM, Hoseney RC. 1988. Lubricated uniaxial compression of fermenting dough. Cereal Chem 65: 401-408.
  25. Hoseney RC, Hsu KH, Junge RC. 1979. A simple spread test to measure the rheological properties of fermenting dough. Cereal Chem 65: 141-146.

Cited by

  1. A Study on the Quality Improvement of Bread Using the Whole Waxy Sorghum Flours Prepared with Different Milling Methods vol.30, pp.3, 2014, https://doi.org/10.9724/kfcs.2014.30.3.262
  2. The Effects of Doenjang (Korean Traditional Fermented Soy Bean Paste) Powder on the Quality and Shelf-Life of Chicken Sausages during Storage vol.40, pp.4, 2013, https://doi.org/10.5536/KJPS.2013.40.4.315