The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

The Effects of Dough with Added Silkpeptide Powder on the Physicochemical Characteristics of Bread during Breadmaking

실크펩티드 첨가가 제빵과정 중 이화적 성분 변화에 미치는 영향

  • Published : 2007.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

The aim of this study was to investigate the effects of dough with added silkpeptide powder on the physicochemical characteristics of bread during breadmaking, where the physicochemical properties of the bread dough containing silkpeptide were investigated. The protein content of the silkpeptide was 90.83%. In the amino acid analysis of the silkpeptide flour, glycine content was highest at 18,760.04 mg%. Alanine, serine, and tyrosine were much higher in the silkpeptide flour than in wheat flour. In the amino acid analysis of the wheat flour, glutamic acid was determined to be 4,046.16 mg%, which was the highest content, followed by aspartic acid, glycine, leucine, and tryrosine respectively. The pH of the control dough sample was 5.94 and in the dough with added silkpeptide powder it was 5.94~5.96 after mixing. The pH of the test dough, in which 0.2% lactic acid was added, was lower than the control at 5.88. There was no difference in pH between the control and the other samples after fermentation for 30 minutes. The pH of the control was 5.68 and that of the dough with 1.0% silkpeptide was 5.73 after fermentation for 60 minutes. The sucrose content of both the control sample and the sample with added silkpeptide was 3,080 mg% after mixing, while that of the control sample was 550 mg% and that with silkpeptide was 780 mg% after prooping. Sucrose content tented to decrease greatly as it was consumed during the fermentation process and the dough with added silkpeptide had a slower sucrose consumption speed than the control dough.

Keywords

References

  1. Takano, R, Chen, K and Hirabayashi, K. Production of soluble fibroin powder by hydrolysis with hydrochloric acid and physical properties. Japan J. Sericulture Sci. 60: 358-362. 1991
  2. Yoshikawa, M and Chiba, H. Frontiers and new horizons in amino acid research. Japan J. Sericulture Sci. 61:403-406. 1992
  3. Chen, K, Umeda, Y and Hirabayash, K Enzymatic hydrolysis of silk fibroin. Japan J. Sericulture Sci. 65:131-133. 1995
  4. Guoding, C, Mitsuo, A and Kiyoshi, H. Isolation of tyrosine from silk fibroin by enzyme hydrolysis. Japan J. Sericulture Sci. 65:182-184. 1996
  5. Sugiyama, K, Kushima, Y and Muramatsu, K. Effect of sulfur containing amino acids and glycine on plasma cholesterol level in rats fed on a high cholesterol diet. Agric. Biol. Chem. 49:3455-3461. 1985 https://doi.org/10.1271/bbb1961.49.3455
  6. Luo, J, Chen, K, Xu, Q and Hirabayashi, K. Study on foodization of fibroin and its functionality. The second international silk conference. The collection of papers. Beijing. 1:73-87. 1993
  7. Keiko, F, Sadayuki, T and Rumiko, K. Preparation and properties of a novel sponge cake by combining rice flour with silk fibroin protein. Japan J. Soc. Food Sci. Technol. 47:363-367. 2000 https://doi.org/10.3136/nskkk.47.363
  8. Kim, EJ and Kim, SM. Bread properties utilizing extracts of pine needle according to preparation method. Kor. J. Food Sci. Technol. 30: 542-547. 1998
  9. Matinez-Anaya, PB, Bayarri, P and Benedito, BC. Microflora of the sour doughs of wheat flour bread. Cereal Chem. 67:85-91. 1990
  10. Chamberlain, N, Collins, TH and Mcdermott, EE. ${\alpha}$-amylase and bread properties. J. Food Tech. 16:127-152. 1981 https://doi.org/10.1111/j.1365-2621.1981.tb01004.x
  11. Sidwell, VD and Hammerle, OA Changes in physical and characteristics of doughs and bread containing various amounts fish protein concentrate and lysine. Cereal Chem. 47:739-745. 1970
  12. Stillings, BR, Sidwell, VD and hammerle, OA. Nutritive quality of wheat flour and bread supplemented with either fish protein concentrate or lysine. Cereal Chem. 48:292-301. 1971
  13. Navicks, LL. Com flour addition to wheat flour doughs effect on rheological properties. Cereal Chem. 64:5-9. 1987
  14. Oomah, BD. Baking & related properties of wheat-oat composite flours. Cereal Chem. 60:220-225. 1983
  15. Morad, MM, Leung, HK and Finney, PL. Effect of germination on physicochemical and bread baking properties of yellow pea, lentil and fababean flours and starches. Cereal Chem. 57:390-396. 1980
  16. Jung, HS, Nog, KH, Go, MK and Song, YS. Effect of leek(Allium tuberosum) powder on physicochemical and sensory characteristics of breads. J. Kor. Soc. Food Sci. Nutr. 28: 113-117. 1999
  17. Mamett, LF, Tenney, RJ and Barry, VD. Methods of producing soy-fortified breads. Cereal Sci. Today, 18:38-50. 1973
  18. Tsen, CC and Hoover, WJ. High-protein bread from wheat flour fortified with full-fat soy flour. Cereal Chem. 50:7-16. 1973
  19. Cho, MK and Lee, WJ. Preperation of high-fiber bread with barley flour. Kor. J. Food Sci. Technol. 28:702-706. 1996
  20. Hwang, JK, Kim, JT, Cho, SJ and Kim, CJ. Characteristics of water soluble fractions of wheat bran treated with various thermal processes. Kor. J. Food Sci. Technol. 27:934-938. 1995
  21. Wang, WM, Klop, CF and Ponte, JG. Effects of twin-screw extrusion on the physical properties of dietary fiber and other components of whole wheat and wheat bran and on the baking quality of the wheat bran. Cereal Chem. 70:707-711. 1993
  22. Kim, YS, Ha, TY, Lee, SH and Lee, HY. Effect of rice bran dietary fiber on flour rheology abd quality of wet noodles. Kor. J. Food Sci. Technol. 29:90-95. 1997
  23. Kang, KC, Baek, SB and Rhee, KS. Effect of the addition of dietary fiber on staling of cakes. Kor. J. Food Sci. Technol. 22: 19-25. 1995
  24. Lee, YH and Moon, TW. Composition, water-holding capacity and effect on starch retrogradation of rice bran dietary fiber. Kor. K. Food Sci. Technol. 26:288-294. 1994
  25. Belitz, MD and Grosh, W. Baked products. In Food Chemistry. Translated from the 2nd German edition by Hadziyev, D., Springer, Verlag, Berlin, Heidelberg, New York, London, Paris, Tokyo, pp.513-533. 1986
  26. Finny, KF. An optimized straight dough bread making method after 44 years. Cereal Chem. 61:20-26. 1984
  27. A.O.A.C. Official Methods of Analysis, 15th ed., Association of Official Analytical Chemists, Washington DC. 1990
  28. Prosky, L, Asp, NG, Furda, I, Devreis, JW, Scjweozer, TF and Harland, BA. Determination of total dietary fiber in foods and food products. J. Assoc. Off. Anal. Chem. 68: 677-684. 1987
  29. Bidlingmeyer, BA, Cohen, SA, Taruin, TL and Frost, BA. New rapid high sensitivity analysis of amino acid in food type samples. J. Assoc. Off Anal. Chem. 70:241-253. 1987
  30. Yuji, U, Kaili, C and Kiyoshi, H. Enzymatic hydrolysis of silk fibroin. J. Seric. Sci. Japan 65: 131-133. 1995
  31. Magoffin, CD and Hoseney, RC. A review of fermentation. Baker's Digest 48:22-29. 1974
  32. Kim, CT, Cho, SJ, Hwang, JK and Kim, CJ. Composition of amino acid sugars and minerals of domestic wheat varieties. J. Kor. Soc. Food Sci. Nutr. 26:229-235. 1997
  33. Grains & Oilseeds Handling, Marketing, Processing. Canadian International Grains Institute, Canada, pp.534-536. 1982
  34. Nahm, JH and Oh, YS. Study of pharmacological effect of silk fibroin. RDA Jour. Agri. Sci. 37:145-157. 1995
  35. Kwon, HR and Ahn, MS. Study on rheological and general baking properties of breads and their rusks prepared of various flour. Kor. J. Food Sci. 11:479-486. 1995
  36. Sokol, HA, Meehan, DK and Pence, JK. Sulfhydryl losses during mixing of dough. Cereal Chem. 37:739-745. 1960
  37. Nakamura, M and Kurata, T. Effect of L-ascorbic acid on the rheological properties of wheat flour water dough. Cereal Chem. 74:647-650. 1997 https://doi.org/10.1094/CCHEM.1997.74.5.647
  38. Koch, RB, Smith, F and Geddes, WF. The fate sugars in bread doughs and synthetic nutrient solutions undergoing fermentation with bakers yeast. Cereal Chem. 31:55-59. 1954
  39. Macrae, RK, Robinson, RK and Sadler, MJ. Encyclopaedia of food science technology and nutrition. Vol. 7, Academic Press Inc., pp.4878-4879. 1993
  40. Bertram, GL. Studies on crust color. The importance of browning reaction in determining the crust color of bread. Cereal Chem. 30:127-132. 1953