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호정화 밀가루를 첨가한 식빵의 품질 특성

Quality Characteristics of White Pan Bread Added with Dextrinized Flour

한국식품조리과학회지 2020년 36권 5호 p.416 ~ 423
송태협, 윤혜현,
소속 상세정보
송태협 ( Song Tae-Hyeop ) - Kyung Hee University Graduate School Department of Culinary Science & Foodservice Management
윤혜현 ( Yoon Hye-Hyun ) - Kyung Hee University Department of Culinary Art & Foodservice Management

Abstract


Purpose: This study evaluated the quality characteristics of white pan bread added with dextrinized flour.

Methods: Instead of the strong flour being used in bread dough, 0%(CON) 5%(DF5), 10%(DF10) 20%(DF20) and 30%(DF30) dextrinized flour were added to prepare four types of bread samples added with dextrinized flour. Dough’s fermentation rate, baking loss rate, specific volume, Huntercolor values, texture profile analysis, and consumer acceptance of the samples were determined. In addition, the change in the hardness of the bread during two days of storage at 22℃ was measured to examine the staling property.

Results: The fermentation rate of the dough was significantly different at 60 and 90 minutes. DF10 had the highest fermentation rate at 60 and 90 minutes of fermentation. The baking loss of bread tended to decrease with the addition of DF. The lightness(L) of bread crumbs decreased with increasing amount of DF, while the redness(a) and yellowness(b) increased. The hardness of 20% and 30% DFB was significantly higher (p <0.001). On the other hand there was no difference with DF contents of less than 10%. An acceptance test by 40 consumers resulted that the DF10 showed significantly highest scores in appearance, odor and taste(p<0.001). During storage for two days, the increase in storage was low with CON, DF5, and DF10, which were classified into the same cluster.

Conclusion: DF10 was the most suitable addition in terms of bread quality, acceptance and storage of samples.

키워드

dextrinized four; white pan bread; quality characteristic; sensory acceptance

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