Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Quality Characteristics of White Pan Bread with Pu'er Tea

보이차를 이용한 식빵의 품질특성

  • Kim, Eunji (Dept. of Culinary Science and Food Service Management, Graduate School of Kyung Hee University) ;
  • Kang, Jee Won (Dept. of Food Service Management, Kyung Hee University) ;
  • Kim, Jin Pyeong (Dept. of Food Service Management, Kyung Hee University) ;
  • Ko, Jae-Youn (Dept. of Food Service Management, Kyung Hee University) ;
  • Lee, Kwang-Suck (Dept. of Culinary Service Management, Kyung Hee University)
  • 김은지 (경희대학교 일반대학원 조리외식경영학과) ;
  • 강지원 (경희대학교 외식경영학과) ;
  • 김진평 (경희대학교 외식경영학과) ;
  • 고재윤 (경희대학교 외식경영학과) ;
  • 이광석 (경희대학교 조리.서비스경영학과)
  • Received : 2015.03.06
  • Accepted : 2015.04.15
  • Published : 2015.04.30
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Abstract

The purpose of this study is to investigate the quality characteristics of bread added with different levels of Pu'er tea. The overall effects of Pu'er tea on white pan bread were examined through mixograph, fermentation rates, TPA, volumes, crumbScan, color value, moisture content, and sensory evaluation. The result of the mixogram showed that all samples were found to be adequate between 3 and 5 minutes of peak time and their peak values were at 60%. Among the samples, PRaw15 had the highest fermentation rate, and it showed the lowest hardness in TPA. In addition, PRaw15 had the highest specific volume and moisture content. The results of the crumbScan showed that there were significant differences in crumb fineness, volume, and thickness between the samples. Color value also exhibited significant differences between the samples. The acceptance test showed that PRipe15 had the best overall acceptance. In conclusion, Pu'er tea affects the quality of dough and bread. Therefore, Pu'er tea could be added when bread is baked for improved health and better quality of the bread.

본 연구는 보이차 첨가에 따른 식빵의 품질 특성일 알아보고자 하였다. 반죽의 mixograph, 발효율, TPA, 비용적, 영상분석, 색도, 수분함량, 기호도 검사를 통하여 분석하였다. Mixograph의 peak time(min), peak value(%)의 경우, 모든 시료가 3~5분 사이, 60% 이상으로 제빵 적성에 모두 적합하였다. 발효율은 PRaw15에서 가장 높게 나타났으며, TPA 분석 시, 각 항목에서 대조군과 보이차를 첨가한 실험군 사이의 유의한 차이가 나타났다. 부피는 PRaw15가 가장 컸으며, 비용적은 대조군과 PRaw15간의 유의적인 차이는 없었다. 영상분석 결과, 기공의 조밀도(fineness), 부피(volume), 껍질의 두께(thickness)에서 시료들 간의 유의한 차이가 나타났으며, 색도에서도 시료들 간의 유의한 차이가 나타났다. 수분함량은 대조군이 가장 높았으나, 실험군에서는 PRipe15가 가장 높은 수분함량을 나타냈다. 전반적인 기호도는 PRipe15가 가장 높게 나타났으며, 다음으로 PRaw15가 좋았다. 전반적인 품질 특성을 고려하였을 때는 보이차 생차 15 g이, 기호도와 경제적인 부분을 고려하여 볼 때는 보이차 숙차 15 g이 최적의 첨가량으로 보여진다.

Keywords

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