Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Aged Black Garlic Extracts on the Rheology of Flour Dough

숙성 흑마늘 추출액 첨가가 빵용 밀가루 반죽의 레올로지 특성에 미치는 영향

  • Wang, Sug-Ja (Dept. of Food Science & Technology, Agrc. Livestock Graduate School, KonKuk University) ;
  • Lee, Jeong-Hoon (Dept. of Applied Biology and Chemistry, KonKuk University) ;
  • Choi, Mi-Jung (Dept. of Molecular Biotechnology, KonKuk University) ;
  • Lee, Si-Kyung (Dept. of Molecular Biotechnology, KonKuk University)
  • 왕숙자 (건국대학교 농축대학원 바이오식품공학과) ;
  • 이정훈 (건국대학교 응용생물화학과) ;
  • 최미정 (건국대학교 분자생명공학과) ;
  • 이시경 (건국대학교 분자생명공학과)
  • Received : 2011.11.11
  • Accepted : 2012.02.16
  • Published : 2012.03.31
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Abstract

This study was carried out to investigate the rheological effects of black garlic extracts on the bread dough. 0, 5, 10 and 15% of black garlic extracts were added in the bread flour. Falling number, RVA (Rapid visco analyser), farinograph and alveograph were analyzed. Falling number was lowered by increasing the amount of the extract added in the wheat flour. The pasting characteristics of the dough by RVA, value of pasting temperature, peak viscosity, holding strength, final viscosity, break down and set back were increased compared to the control. In the Farinograph analysis, the consistency and the water absorption ratio were elevated with the increase of the extract added. However, the rapid decrease of stability and the time to breakdown values were observed by increasing the extract addition amount compared to the control. However the mixing tolerance index (MTI) was rapidly increased as the amount of the extract addition was increased, and the highest farinogram quality number was observed in the control. Through the alveograph analysis, $P_{max}$ value was found to show the highest value in the control, while the L and G values were higher but W values was lowered in the dough with added 15% black garlic extract. As a result of the analysis, there was no significant bad effect until 5% of black garlic extracts was added to the bread dough.

제빵용 밀가루인 강력분에 흑마늘 추출액을 0, 5, 10, 15% 첨가하여 반죽의 레올로지 특성으로 Falling number, RVA에 의한 호화 특성, Farinograph, Alveograph 등을 분석하였다. Falling number는 흑마늘 추출액의 첨가량이 증가함에 따라 대조구에 비하여 낮아졌으나 제빵적성의 범위에 있었다. 호화도 특성에서 흑마늘 추출액의 첨가량이 증가함에 따라 호화개시 온도, 최고점도, 유지강도, 최종점도, break down, set back 등 모두가 대조구에 비해 증가하였다. Farinograph 측정에서 흑마늘 추출액 첨가량이 증가할수록 반죽의 강도와 흡수율은 증가하였고, 반죽형성시간은 감소하였으며 안정도와 약화도는 급격히 감소하는 경향을 나타냈다. 반죽의 내성(MTI)은 대조구에 비해 흑마늘 추출액 첨가량이 증가할수록 증가하였으며, FQN은 대조구가 가장 높았다. Alveograph 측정에서 $P_{max}$는 대조구가 가장 높았고 L, G 값은 흑마늘 추출액 15% 첨가구가 가장 높았으며 W값은 15% 첨가구에서 가장 낮았다. 이상의 실험 결과 흑마늘 추출액 5%까지는 첨가가 가능하나 그 이상은 반죽의 레올로지 특성을 저하시켜 제빵 적성이 나빠질 것으로 생각된다.

Keywords

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