한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

김치 유산균으로 제조한 preferment 첨가 수준에 따른 white pan bread의 품질특성

Study on the Properties of White Pan Bread Made by Adding Preferment Prepared by Lactic Acid Bacteria Isolated from Kimchi

  • 신언환 (울산과학대학 호텔조리과) ;
  • 김소미 (제주하이테크 산업진흥원) ;
  • 박천석 (경희대학교 생명과학부 식품공학과)
  • Sihn, Eon-Hwan (Department of Hotel Culinary Arts, Ulsan College) ;
  • Kim, So-Mi (Jeju Hi-Tech Industry Development Institute) ;
  • Park, Cheon-Seok (Department of Food Science and Technology, KyungHee University)
  • 발행 : 2003.12.01
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초록

김치에서 분리한 L. brevis를 접종하여 제조한 preferment를 첨가한 식빵의 품질 특성을 살펴보았다. Preferment의 첨가수준이 증가할수록 pH를 감소시켰고, 산도는 증가시키는 경향을 보여주었다. 식빵의 품질 평가에 있어서 비용적은 preferment의 함량을 20%까지 하였을 때 높게 나타났으며, 25% 첨가하였을 때에는 오히려 낮은 비용적을 나타내었다. 그러나 수분함량 및 수분활성도에서는 대조구와 preferment 첨가구간의 유의적 차이를 보이지 않았다. 물성특성에서는 hardness와 gumminess에서 preferment 첨가함량이 증가함에 따라 감소하였고, spinginess는 증가시켰다. 그 외 cohesiveness와 색도(L, a, b값)은 모두 대조구와 유의적인 차이를 나타내지 않았다. 관능검사에서는 preferment가 신맛과 감칠맛을 증진시켰고, 20%의 preferment를 첨가하였을 때, 부피, 감칠맛, 조직에서 탄성에 우수한 영향을 주었다. 따라서 식빵을 제조하는데 있어 김치 유산균의 preferment의 첨가 수준은 식빵의 품질 특성 및 관능검사가 우수하게 나타난 20%의 첨가구가 바람직한 것으로 사료된다.

The effects of preferment levels prepared with lactic acid bacteria isolated from kimchi on the quality of white pan bread were studied. The aim was to investigate how preferment influenced the baking-technological, textural, and sensory properties of white pan bread. During the process of making white pan bread, the pH decreased as the preferment levels increased, whereas the titratable acidity increased. The loaf specific volume increased from 4.66 to $5.59\;cm^3/g$ as preferment content increased from $10%{\sim}25%$. The moisture content and water activity of the bread ranged from 40.77 to 41.49%, and 0.961 to 0.966, respectively, indicating that no appreciable differences were related with the preferment levels (p<0.05). The textural characteristics of white pan bread were highly correlated with the amount of preferment added. White pan bread containing preferment showed a decrease in hardness and gumminess, and an increase in springiness. The color of white pan bread was not significantly different from that of the control. In sensory evaluation, the values for volume, springiness, and umami were highest in the white pan bread with 20% preferment, and the sour and umami tastes increased with the amount of preferment.

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