Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Quality Characteristics of White Pan Bread Containing HPMC, MC, and Sodium Alginate

HPMC, MC, sodium alginate 등의 검류가 식빵의 품질 특성에 미치는 영향

  • Kim, Mi-Young (Department of Food Science & Technology, Graduate School of Agriculture & Animal Science, Konkuk University) ;
  • Lee, Jeong-Hoon (Department of Applied Biology & Chemistry, KonKuk University) ;
  • Lee, Si-Kyung (Department of Applied Biology & Chemistry, KonKuk University)
  • 김미영 (건국대학교 농축대학원 식품공학과) ;
  • 이정훈 (건국대학교 응용생물화학과) ;
  • 이시경 (건국대학교 응용생물화학과)
  • Published : 2009.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to evaluate the quality characteristics of white pan breads containing 0.5% of gums, including HPMC, MC and SA. Moisture content, water activity, cooling loss, bread volume, rheological, and sensory evaluations were performed to examine the bread quality characteristics. Moisture content and water activity were highest in the bread with added HPMC. HPMC showed the smallest cooling loss among the breads compared to the other added gums. The bread with added SA had the thelargest volume at $2,560{\pm}24$ mL. In terms of rheological properties, the hardness of the bread containing HPMC was lowest and the springness of the bread with added SA was the highest. In sensory evaluations, the bread containing HPMC was evaluated as the most preferred product by acquiring the highest scores in internal and external evaluations. Consequently, the bread containing 0.5% SA showed better volume and springiness values. However, the bread containing 0.5% HPMC showed greater moisture content, greater water activity, lower cooling loss, and better sensory evaluation scores. Based on the overall results, HPMC was considered to be the most effective hydrocolloid to increase bread quality.

HPMC, MC, SA 등의 검류를 밀가루 중량대비 0.5% 첨가하였을 때 식빵의 품질 특성에 미치는 영향으로 빵의 수분함량, 수분활성도, 냉각손실, 부피, 레올로지, 관능검사 등을 조사하였다. 빵의 수분함량과 수분활성도는 검류 중 HPMC를 첨가한 경우 가장 높았고, 냉각 손실률은 HPMC를 첨가한 경우 가장 적어 대조구와 2.4% 차이가 있었다. 부피는 SA를 첨가한 경우 $2,560{\pm}24$ mL로 가장 컸으며, 레올로지 특성에서 경도와 max G는 HPMC를 첨가한 경우 가장 낮아 부드러웠고, 탄력성은 SA를 첨가한 경우 가장 컸다. 관능검사에서 HPMC를 첨가한 경우 점수가 높아 가장 선호하는 것으로 나타났다. 결과적으로 SA를 첨가하였을 때 식빵의 부피와 탄력성이 HPMC를 첨가하였을 때 보다 높았으나, 수분함량, 수분활성도, 및 관능검사 등의 결과는 HPMC 첨가 구에서 높았으며, 냉각손실률은 낮은 것으로 나타나 HPMC를 첨가하는 것이 식빵의 품질 개선에 더 효과적인 것으로 생각된다.

Keywords

References

  1. Owen R. Food Chemistry. 2th ed., Marcel Dekker, Inc. New York, NY, USA. p. 125 (1985)
  2. Summerkamp B, Hesser M. Fat substitute up date. Food Technol. 44: 92-97 (1990)
  3. Albert S, Mittal GS. Comparative evaluation of edible coating to reduce fat uptake in a deep fried cereal product. Food Res. Int. 35: 445-458 (2002) https://doi.org/10.1016/S0963-9969(01)00139-9
  4. Collar C, Armero E. Physico-chemical mechanisms of bread staling during storage: Formulated doughs as a technological issue for improvement of bread functionality and keeping quality. Recent Res. Develop. Nutr. 1: 115-143 (1996)
  5. Davidou S, Le Meste M, Debever E, Bekaert D. A contribution to the study of staling of white bread: Effect of water and hydrocolloid. Food Hydrocolloid. 10: 375-383 (1996) https://doi.org/10.1016/S0268-005X(96)80016-6
  6. Sanderson GR. Gums and their use in food systems. Food Technol. 50: 81-84 (1996)
  7. Mettler E, Seibel W. Optimizing of rye bread recipes containing mono-diglyceride, guar gum, and carboxymethyl cellulose using a maturograph and an oven rise recorder. Cereal Chem. 72: 109-115 (1995)
  8. Rosell CM, Rojas JA, Benedito C. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloid 15: 75-81 (2001a) https://doi.org/10.1016/S0268-005X(00)00054-0
  9. Bell DA. methyl cellulose as a structure enhancer in bread baking. Cereal Foods World 35: 1001-1006 (1990)
  10. Kim MY, Yun MS, Lee JH, Lee SK. Effects of HPMC, MC, and sodium alginate on rheological properties of flour dough. Korean J. Food Sci. Technol. 40: 474-478 (2008)
  11. AACC. Approved Method of the AACC. 10th ed., Method 54-21, 54-30A, 56-81B, 10-10A. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
  12. KFDA. Korean Food Code. Korean Food & Drug Administration. Seoul, Korea. pp. 3-4 (2002)
  13. Ronald HZ. Bread Lecture Book. American Institute of Baking, Manhattan, KS, USA. p. 1311 (1993)
  14. SAS. User's guide. Statistical Analysis Systems Institute: Cary, NC, USA. (2000)
  15. Lee MH, Baek MH, Cha DS, Park HJ, Lim ST. Freeze-thaw stabilization of sweet potato starch gel by polysaccharide gums. Food Hydrocolloid. 16: 345-352 (2002) https://doi.org/10.1016/S0268-005X(01)00107-2
  16. Guarda A, Rosell CM, Benedito M, Galotto J. Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloid. 18: 241-247 (2004) https://doi.org/10.1016/S0268-005X(03)00080-8
  17. Lazaridou A, Duta D, Papageorgiou M, Bele N, Biliaderis CG. Effects of hydrocolloids rheology and bread quality parameters in gluten-free formulations. J. Food Eng. 79: 1033-1047 (2007) https://doi.org/10.1016/j.jfoodeng.2006.03.032
  18. Brcenas ME, Benedito C, Rosell CM. Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage. Food Hydrocolloid. 18: 769-774 (2004) https://doi.org/10.1016/j.foodhyd.2003.12.003
  19. Hardeep SG, Monica H, Cristina MR. Improving the texture and delaying staling in rice flour chapati with hydrocolloids and ${\alpha}-amylase$. J. Food Eng. 65: 89-94 (2004) https://doi.org/10.1016/j.jfoodeng.2003.12.007
  20. Shin GM. Understanding of Bread Science. Shinkwang Publishing Co., Seoul, Korea. p. 78 (2002)
  21. Mara EB, Cristina MR. Different approaches for improving the quality and extending the shelf life of the partially baked bread: low temperature and HPMC addition. J. Food Eng. 72: 92-99 (2006) https://doi.org/10.1016/j.jfoodeng.2004.11.027
  22. Ribotta PD, Ausar SF, Beltrasmo DM, Len AE. Interactions of hydrocolloids and sonicated-gluten proteins. Food Hydrocolloid. 19: 93-99 (2005) https://doi.org/10.1016/j.foodhyd.2004.04.018
  23. Sarkar N, Walker LC. Hydration-dehydration properties of methyl cellulose and hydroxypropylmethyl cellulose. Carbohyd. Polym. 27: 177-185 (1995) https://doi.org/10.1016/0144-8617(95)00061-B
  24. Eidam D, Kulicke WM, Kuhn K, Stute R. Formation of maize starch gels selectively regulated by the addition of hydrocolloids. Starch 47: 378-384 (1995) https://doi.org/10.1002/star.19950471003
  25. Biliaderis CG, Arvanitoyannis I, Izydroczyk MS, Prokopowich DJ. Effects of hydrocolloids on gelatinization and structure formation in concentrated waxy maize and wheat starch gels. Starch 49: 278-283 (1997) https://doi.org/10.1002/star.19970490706
  26. Collar C, Martinez JC, Rosell CM. Lipid binding of fresh and stored formulated wheat breads. Relationships with dough and bread technological performance. Food Sci. Technol. Int. 7: 501-510 (2001)