Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Quality Characteristics of Bread with Added Buckwheat Powder

메밀가루를 첨가한 식빵의 품질특성

  • 최순남 (삼육대학교 식품영양학과) ;
  • 정남용 (삼육대학교 식품영양학과)
  • Published : 2007.10.31
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Abstract

This study was carried out to evaluate the effects of buckwheat powder on bread quality. Different breads were prepared with additions of 0%, 15%, 30%, and 45% buckwheat powder in place of wheat flour. The weights of the breads with buckwheat powder were in the range of 430.3 - 441.5 g, and the control was 421.3g. The volumes of the breads prepared with 15%, 30%, and 45% buckwheat powder were 2432.3 mL, 2219.3 mL, and 2090.8 mL, respectively. The water absorption rates of the breads with added buckwheat powder increased with the addition of buckwheat powder. Hardness increased with the addition of buckwheat powder, and was highest for the bread made with 45% buckwheat powder. The overall sensory quality of the buckwheat powder bread, which was tested by color and taste, was better than that of the control; specifically, the quality of the 30% buckwheat powder bread was the best.

영양 및 기능성을 함유한 메밀가루를 0%. 15%, 30%, 45% 첨가하여 제조한 식빵의 품질특성을 조사한 결과는 다음과 같다. 1. 무게는 대조군 421.3 g, 첨가군은 $430.3{\sim}441.5g$으로 메밀가루 첨가량이 증가할수록 유의적으로 증가하였고, 부피는 대조군 2464.3 mL, 첨가군은 $2432.3{\sim}2090.8mL$로 메밀가루 첨가량이 증가할수록 유의적으로 감소하였다. 2. 수분흡수력은 대조군이 2.2 mL, 첨가군은 $3.1{\sim}4.6mL$로 메밀가루 첨가량이 증가할수록 유의적으로 증가하였고, pH는 대조군이 6.2, 첨가군은 $6.5{\sim}6.7$로 유의적으로 증가하였다. 3. 색도 L값은 대조군에서 64.77, 첨가군에서는 각각 59.22, 63.20, 56.70이었으며, a값은 대조군에서 3.38, 첨가군에서 $3.40{\sim}4.42$로 메밀가루 첨가량이 증가할수록 유의적으로 높아졌다. b값은 대조군이 16.52, 첨가군에서는 각각 17.26, 19.23, 18.68이었다. 4. 첨가량에 따른 경도는 0일 대조군이 0.08 kg, 첨가군은 각각 0.12 kg, 0.16 kg, 0.21 kg으로 메밀가루 첨가량이 증가할수록 유의적으로 증가하였고, 저장일수에 따른 경도는 0일 대조군의 경우 0.08 kg, $1{\sim}4$일 저장군은 $0.17kg{\sim}0.21kg$으로 유의적인 증가를 보였으며, 메밀가루 첨가군의 경우도 같은 경향이었다. 첨가량에 따른 진입력은 0일 대조군이 0.03 kg, 첨가군은 $0.05{\sim}0.08kg$으로 유의적으로 증가하였다. 5. 관능검사에서 색상은 대조군이 2.3, 첨가군이 $3.0{\sim}4.1$로 메밀가루 첨가량이 증가할수록 유의적으로 선호도가 증가하는 경향이었고, 향미는 대조군이 3.3, 첨가군이 $2.7{\sim}3.0$으로 메밀가루 첨가로 선호도가 감소하였으며, 맛은 30% 첨가군이 3.6으로 선호도가 가장 높았다. 조직의 촉촉한 정도는 대조군 3.4, 첨가군이 $3.5{\sim}2.5$로 나타났으며 씹힘성과 전반적인 기호도는 유의적인 차이가 없었다.

Keywords

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