Rheological Properties of Wheat Flour Dough and Qualities of Bread Prepared with Dietary Fiber Purified from Ascidian(Halocynthia roretzi) Tunic

멍게껍질로부터 정제된 섬유소 첨가 빵반죽의 물리적 및 제빵의 품질특성

The rheological properties of wheat flour dough and qualities of bread prepared with 0, 10, and 20% of dietary fiber slurry extracted and purified from ascidian (Halocynthia roretzi) tunic were investigated. Water absorption of the dough increased with the increase of dietary fiber slurry. Both arrival and development time of the dough with 10 and 20% dietary fiber slurry added were shorter than those of the control. An increase in the added amount of the dietary fiber slurry resulted in an increase of weakness. The dough's extensibility and resistance to extension were decreased, and the ratio of resistance to extensibility (R/E) decreased with the increase in the dietary fiber slurry. The maximum viscosity gradually decreased with the increase in the amount of dietary fiber slurry, while the temperature of gelatinization was not changed. Both loaf and specific volume of bread were slightly decreased with an increase in the amount of dietary fiber slurry. Overall preference scores by sensory evaluation and the quality characteristics of the bread with up to 20% dietary fiber slurry added was not significantly different from those of the control(p<0.05). The results indicated that the addition of the dietary fiber from ascidian tunic retarded staling and improved the shelf-life of the bread by enhancing the water holding capacity.

멍게껍질로부터 정제된 섬유소 슬러리를 첨가한 빵반죽의 물리적 및 제빵의 품질특성을 조사하였다. Farinograph는 멍게껍질섬유소 첨가량이 증가함에 따라 흡수량의 증가를 보였다. 반죽도달시간 및 반죽형성시간은 섬유소 첨가량이 증가함에 따라 짧아졌고, 안정도에서는 변화를 보이지 않았다. 약화도는 멍게껍질섬유소 첨가량이 증가할수록 약화도가 커졌다. Extensograph에서는 섬유소 첨가량이 증가할수록 흡수율은 증가하였고, 신장도 및 신장저항도는 감소하였다. R/E값은 섬유소 첨가비율이 높을수록 감소하였다. Amylograph에서는 멍게껍질 섬유소 첨가량이 증가할수록 최고점도는 감소하였다. 멍게껍질 섬유소 첨가량이 증가할수록 식빵의 loaf volume 및 용적비가 감소되는 결과를 보였고, 멍게껍질 섬유소 슬러리 20% 첨가까지는 빵의 관능적 품질에 유의적인 차이를 보이지 않았다. 섬유소 첨가 식빵은 보습성을 높혀 빵의 경화를 지연시킴과 함께 저장성 향상 효과를 보였다.