Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Bread with Added Black Garlic Extract

흑마늘 추출액을 첨가한 식빵의 품질 특성

  • Received : 2010.07.16
  • Accepted : 2010.08.23
  • Published : 2010.10.31
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Abstract

Different amounts of black garlic extract(0, 1, 3, 6, 9 and 12%(W/W)) were added to white pan bread, and the quality characteristics were evaluated. The pH and density of dough was decreased with increasing concentration of black garlic extract. There was no marked difference in the fermentation power of the dough expansion among the samples. The pH of bread decreased, and there were no significant differences in baking loss rate, dough yield or bread specific volume as the concentration of black garlic extract was increased. Regarding crust and crumb color values, lightness gradually diminished with increased amounts of black garlic extract in bread, whereas redness and yellowness increased. For measurement of texture, the highest hardness and gumminess of bread were observed in the 1% added group, and there was no remarkable difference between the 3% added group and control. Sensory evolution was the highest when 6% black garlic extract was added, but there were no significant differences in terms of color or overall acceptability. The results imply that addition of black garlic extract to white pan bread created a healthy and functional bread.

흑마늘 추출액을 총 재료 중량에 대해 0, 1, 3, 6, 9 및 12%(W/W) 첨가하여 제조한 식빵의 품질 특성을 분석하였다. 반죽의 pH는 흑마늘 추출액 첨가에 따라 유의적으로 낮아져, 흑마늘 추출액을 12% 첨가한 시료에서 $5.46{\pm}0.02$로 가장 낮았으며, 반죽의 밀도도 유사한 경향을 보여 12% 첨가시 $0.95{\pm}0.03\;g/mL$로 가장 낮았다. 반죽의 발효 팽창력은 흑마늘 추출액 첨가군에서 $143.08{\pm}0.61{\sim}143.63{\pm}0.25%$의 범위로 대조군과 유의차가 없었다. 소성 후 식빵의 pH는 $6.87{\pm}0.01{\sim}7.75{\pm}0.02$로 흑마늘 추출액의 첨가량이 증가함에 따라 유의적으로 감소하였으며, 식빵의 비용적은 $2.33{\pm}0.27{\sim}2.74{\pm}0.51\;mL/g$의 범위로 대조구와 실험구간에 유의적인 차이를 보이지 않았다. 식빵 겉껍질과 내부색 모두 명도값은 흑마늘 추출액을 첨가량이 증가함에 따라 대조구에 비해 감소하는 경향을 나타내었으며, 적색도와 황색도는 증가하는 경향을 보였다. 텍스쳐를 측정한 결과 견고성은 흑마늘 추출액 1% 첨가구에서 가장 높은 $277.82{\pm}32.55$였으며, 씹힘성과 검성은 흑마늘 추출액의 첨가량이 증가함에 따라 점차 감소하는 경향이었다. 응집성은 흑마늘 추출액 12% 첨가구에서 가장 높아 $0.33{\pm}0.07$ 이였고, 복원성은 흑마늘 추출액 3% 이상 첨가시 $0.12{\pm}0.04{\sim}0.16{\pm}0.04$의 범위로 대조구 및 1% 첨가구보다 유의적으로 낮았다. 관능검사 결과 색과 전체적인 기호도는 대조구와 실험구간에 유의차가 없었으나, 맛은 흑마늘 추출액 6% 첨가구에서 가장 높았다. 이상의 결과들을 종합하여 볼 때 흑마늘 추출액을 첨가하여 식빵을 제조할 경우 제빵 적성, 빵의 품질 개선 및 기호성과 기능성이 향상된 식빵을 제조 할 수 있을 것으로 생각된다.

Keywords

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