Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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The Effect of Vitamin C on Properties of the Breads Made by Dough Frozen after 1st Fermentation

1차 발효 후 냉동생지를 이용한 빵의 특성에 미치는 비타민 C의 영향

  • Lee, Jeong-Hoon (Department of Hotel Culinary Arts, Ansan College of Technology) ;
  • Choi, Doo-Ri (Department of Applied Biology and Chemistry, Kon Kuk University) ;
  • Lee, Si-Kyung (Department of Applied Biology and Chemistry, Kon Kuk University) ;
  • Min, Sang-Gi (Department of Animal Product Science, Kon Kuk University)
  • 이정훈 (안산공과대학 호텔조리과) ;
  • 최두리 (건국대학교 응용생물화학과) ;
  • 이시경 (건국대학교 응용생물화학과) ;
  • 민상기 (건국대학교 축산가공학과)
  • Published : 2003.02.01
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Abstract

Effects of vitamin C on the properties of bread including number of yeast cells, volume of bread, specific loaf volume, and hardness and sensory characteristics were evaluated. Vitamin C was added at various amounts to frozen doughs made through sponge &dough method using sweet dough formula and quickly frozen at $-40^{\circ}C$. Doughs were stored for 4 weeks at $-20^{\circ}C$. Evaluations were done after frozen dough was thawed, fermented, and baked every week. The bread with 150 ppm vitamin C revealed higher yeast cell survival rate during freezing storage, and higher specific and bread volumes than other doughs. Hardness of bread increased with increasing amount of vitamin C added. Bread with 100 ppm vitamin C revealed the highest sensory score. Consequently, addition of 100 ppm vitamin C to bread dough resulted in the highest overall evaluation.

반죽을 중종법으로 제조하여 1차발효 후 냉동생지 제조시 비타민 C의 양을 다르게 첨가하여 효모의 생균수, 제품의 부피, 비용적, 조직감 및 관능검사 등에 미치는 영향을 조사하였다. 효모의 생균수는 비타민 C를 100 ppm 첨가한 것에서 높은 생존율을 나타냈다. 비용적과 부피에서는 비타민 C를 150 ppm 첨가한 것에서 가장 높은 값을 나타냈다. 제품의 조직감에 미치는 영향은 비타민 C의 첨가량이 많을수록 높은 값을 모여 첨가량이 많을수록 부드럽지 못함을 나타냈다. 관능검사에서는 비타민 C를 100 ppm 첨가한 것이 높은 점수를 얻었다.

Keywords

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