Journal of Fisheries and Marine Sciences Education (수산해양교육연구)

The Korean Society for Fisheries and Marine Sciences Education (한국수산해양교육학회)
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Effect of Enzymatic Hydrolysate of Laver Pyropia on the Dough and Bread Making Properties of Wheat Flour

김 효소 가수분해물 첨가가 밀가루 반죽과 제빵 특성에 미치는 영향

  • Received : 2015.02.03
  • Accepted : 2015.03.04
  • Published : 2015.04.30
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Abstract

The effects of replacement of wheat flour with laver, Pyropia yezoensis, on the bread making properties and quality characteristics of bread were evaluated. The poor baking performance which arose from dried laver addition could be compensated by using exogenous enzymes (Flavouzyme) and baking aids. Laver hydrolysate was prepared by hydrolyzing laver using Flavouzyme for 9 hrs at $50^{\circ}C$. Doughs made by addition of laver hydrolysate (8% dried laver substitution level) showed excellent baking properties. Moreover, with the addition of glucose oxidase and hydro colloidal HPMC, loaf volume and crumb grain were improved for doughs containing laver hydrolysate. Both of intermediate fermentation and final proof time for doughs containing laver hydrolysate was shorter than that for conventional dough.

김을 첨가한 빵의 제빵성을 개선하기 위하여 페이스트 상의 김 가수분해물의 첨가가 반죽 및 제빵 특성에 미치는 영향을 조사하였다. 김 가수분해물 제조 조건 설정을 위해 김 분말에 5배량의 물을 넣고 0.5% Flavouzyme 단백질 가수분해 효소를 첨가하여 $50^{\circ}C$에서 가수분해 시간을 달리하면서 가수분해물을 제조한 후 제빵성을 측정하였다. 효소 가수분해 시간이 증가함에 따라 제빵성이 증가하였으며 가장 제빵성이 우수한 9시간 가수분해한 김 가수분해물은 수분 86.0 %, 단백질 6.5%, 회분 2.6%, 총 식이섬유 3.9%, 아미노산성 질소 0.8%, pH 5.72, 명도 37.88, 점성은 Pas 388.5로서 유동성 반 액체 상태였다. 김 가수분해물 첨가량에 따른 반죽의 발효 특성을 조사한 결과 8% 구운 김 분말 첨가에 상당하는 김 가수분해물을 첨가한 시료의 가스 발생율, 가스 보유율및 반죽 물성이 분말 김 첨가와 대조구보다 우수하였고 제빵 품질이 개선되었다. 또한 반죽의 반죽형성시간은 대조구나 구운 김 첨가 반죽보다 발효시간이 짧아 short time dough 공정이 유효하였으며 glucose oxidase 효소를 첨가하거나 HPMC와 CMC 친수성 검류를 첨가할 경우 제빵성이 더욱 개선되었고 이들을 복합적으로 활용할 경우 더욱 상승효과가 있었다.

Keywords

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