Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effect of Hot Spring Water on Dough Fermentation and Quality of Bread

온천수가 반죽의 발효와 품질에 미치는 영향

  • 이예경 (가톨릭 상지대학 식품영양조리계열) ;
  • 김순동 (대구가톨릭대학교 식품산업학부)
  • Published : 2003.02.01
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Abstract

The dough fermentation and the quality of bread prepared with different kinds of water such as distilled water, tap water and diluted hot spring water(SW) from Gyungsan Sipan hot spring were investigated. Content of total soluble solid in the hot spring water was 8,765 ppm and contents of Na, Ca, Mg and K as major elements was 2,296, 287, 65 and 8 ppm, respectively. Content of Fe, Cu, Co, F, Zn, Al, S, Mo, Se and Si as minor elements was in the range of 0.002~5.2 ppm. The pH(6.95~7.68) of the dough prepared with diluted hot spring water(I, 55 times; II, 4 times; III, 2 times) was higher than that of distilled water. The dough volume after the 1st fermentation was expecially lower in the III, but the volume of the dough prepared with III adjusted pH to 5.5 was higher than that of the control. The hardness and the strength were higher than those of the control, but the scores were love. than those of the control in case of pH adjustment(pH 5.5). The cohesiveness was also lower than that of the control in the bread with diluted hot spring water. Softness and stickiness of the bread(III) were hisher than those of the control. But overall acceptability was the highest in the II.

증류수, 수도수, 온천수 희석액(55배 희석, 4배 희석, 2배희석)을 사용한 반죽의 발효특성과 빵의 품질에 미치는 영향을 조사하였다. 사용한 온천수의 총고형물 함량은 8,765 ppm 이였으며 주요 무기질로는 Na가 2296 ppm, Ca가 287 ppm, Mg와 K가 각각 65 및 8 ppm을 함유하였다. Fe, Cu, Co, F. Zn, Al, S, Mo, Se 및 Si 등이 0.002~5.2 ppm을 함유하였다. 온천수를 사용한 반죽의 pH는 6.95~7.68로 증류수의 6.40보다 높았다. 반죽부피는 온천수의 농도가 높아짐에 따라 감소하였다. pH를 5.5로 조정한 온천수를 사용한 반죽의 부피는 대조구 보다 오히려 높았다. 온천수를 사용한 빵의 경도와 신장성은 대조구보다 높았으나 pH를 조정한 온천수기 경우는 낮았다. 점착성은 경도 및 신장성과는 역으로 희석 온천수에서 낮았다. pH조정 또는 조정 없이 구운 빵의 부드러운 정도는 2배로 희석한 온천수가 증류수 및 55배, 2배 희석 온천수보다 높았다. 쫄깃한 정도는 전반적으로 온천수가 대조구에 비하여 높았으며 종합적인 맛은 4배로 희석한 온천수가 가장 좋았다.

Keywords

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