Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Quality Characteristics of White Pan Bread with Olive Oil

올리브유를 첨가한 식빵의 품질특성에 관한 연구

  • Lee, Sun-Heui (Department of Food Sci & Technol., Agric. Livestock Graduate School, Konkuk University) ;
  • Yun, Mi-Suk (Department of Applied Biology & Chemistry, KonKuk University) ;
  • Lee, Jung-Hoon (Department of Applied Biology & Chemistry, KonKuk University) ;
  • Min, Sang-Gi (Department of Food Sci. & Biotechnol. of Animal Resources, Konkuk University) ;
  • Lee, Si-Kyung (Department of Applied Biology & Chemistry, KonKuk University)
  • 임선희 (건국대학교 농축대학원 식품공학과) ;
  • 윤미숙 (건국대학교 응용생물화학과) ;
  • 이정훈 (건국대학교 응용생물화학과) ;
  • 민상기 (건국대학교 축산식품생물공학과) ;
  • 이시경 (건국대학교 응용생물화학과)
  • Published : 2005.09.30
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Abstract

This study was carried out to investigate the quality characteristics of white pan breads made with shortening and with olive oil by measuring moisture content, baking loss, specific loaf volume and rheological properties. Moisture contents of the white pan breads made with 4% and 6% olive oil were about 39.8% while those made with 4% shortening were $38.68{\pm}0.41%$. There were no signigicant differences in baking loss between the white pan bread made with 4% shortening, and those made with 4% and 6% olive oil. The specific loaf volume of the white pan bread made with 4% olive oil was 4.08 ml/g and the result showed lower value than that of the white pan bread made with 4% shortening. In terms of hardness and springness, there were no significant differences according to the sort and the amount of lipids, however white pan bread made without oil was the greatest in hardness.

쇼트닝을 4% 첨가한 식빵과 올리브유를 0, 4, 6% 첨가한 식빵의 품질특성을 조사하기 위하여 수분함량, 굽기 손실, 비용적, 경도 및 탄력성 등을 측정하였다. 제품의 수분함량은 쇼트닝을 4% 첨가한 식빵이 $38.68{\pm}0.41%$, 올리브유를 4%와 6% 첨가한 식빵이 39.8% 내외로 유사한 값을 나타냈고, 굽기 손실은 쇼트닝 및 올리브유를 첨가한 식빵에서 차이를 나타내지 않았으나 유지를 첨가하지 않은 식빵은 낮은 굽기 손실을 나타냈다. 비용적은 쇼트닝을 4% 첨가한 식빵이 올리브유를 4% 첨가한 식빵보다 약간 높은 값을 나타냈고, 올리브유를 6% 첨가한 식빵은 3.90 ml/g로 유지를 첨가한 실험군 중 가장 낮은 값을 나타냈다. 경도와 탄력성은 쇼트닝을 4% 첨가한 식빵과 올리브유를 4%와 6% 첨가한 식빵에서 유의적인 차이가 없었고, 올리브유를 첨가하지 않은 식빵의 경도 값이 가장 커 조직이 단단한 것으로 나타났다.

Keywords

References

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