한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제32권7호
  • /
  • Pages.1002-1010
  • /
  • 2003
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

시판 된장을 이용한 식빵 제조: 1. 된장의 이화학적 특성 및 된장을 첨가한 식빵의 물리적 특성

Development of Yeast Leavened Pan Bread Using Commercial Doenjangs (Korean Soybean Pastes): 1. Physicochemical Properties of Doenjang and Physical Properties of Bread Added with Doenjang

  • 발행 : 2003.10.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

생리활성이 우수하다고 알려진 된장의 소비확대를 위하여 시판 된장을 이스트 발효 식빵 제조에 이용하고자 식빵 배합비에 7종(A; 재래식 된장, B∼E; 시판 개량식 된장, F;시판 Miso type 된장, G; Japanese Miso)의 동결건조한 된장분말을 2.5∼10.0% 첨가하여 발효력과 오븐팽창력을 관찰하고 빵품질을 물리적 측면에서 조사하였다. 사용된 시판된장 7종의 이화학적 특성치로는 일반성분을 비롯하여 아미노태질소, 총산도, 환원당, 유리당, 염도, 유기산 함량 및 단백질분산지수(PDI)를 제시하였다. 빵 배합비에 된장분말 5.0% 이하의 첨가는 오븐팽창력의 현저한 증가로 모든 된장 첨가식빵 부피가 증가하여 무첨가구에 비하여 최대 13%까지 높게 나타났다. 또한 된장첨가로 기계적 조직감 측정치인 경도(hardness), 검성 (gumminess), 씹힘성(chewiness) 등이 감소하여 전반적으로 부드러워졌고, 빵의 색은 어두워졌다. 그러므로 식빵제조에 시판된장의 사용은 빵의 물리적 품질 향상에 매우 긍정적인 효과를 가져왔다. 이때 식빵의 부피나 조직감은 된장 종류나 첨가수준에 의하여 독립적으로 영향을 받을 뿐만 아니라 이들 처리조합의 상호작용에 의하여도 크게 영향을 받는 것으로 나타났다.

This study was carried out to develope yeast leavened pan bread using the commercial Doenjangs (Korean soybean pastes). Physicochemical properties of the Doenjang products were measured such as aminonitrogen, pH, titratable acidity and salinity, reducing sugar, total free sugar, total organic acid, PDI (protein dispersibility index) and color. Seven products of Doenjang were freeze-dried and powdered to be used in bread formula at the levels of 2.5, 5.0, 7.5 and 10.0%. When the Doenjang powder was added up to 5.0%, the ovenspring during baking remarkably increased resulting in increased loaf volume. However, with Doenjang powder more than 7.5%, the loaf volume became smaller than the control as the dough expansion and ovenspring decreased. Thus when Doenjang was added to bread dough, the loaf volume was highly correlated with ovenspring (r=0.92) but it was not with dough expansion during 1st fermentation (r=0.56). The browning color of bread crust and crumb became deeper with decrease in L value as the addition of Doenjang powder increased. From the mechanical texture measurements of bread crumb, hardness, gumminess and chewiness decreased with addition of Doenjang powders. Regardless of the kinds of Doenjang, the Doenjang powders could be added into the bread dough up to 5.0%, improving the loaf volume and texture of yeast leavened pan bread and demonstrating the possibility of producing a functional bread using the Doenjang powders.

키워드

참고문헌

  1. 박건영. 1997. 한국 전통발효식품(된장, 김치)의 발암안전성, 항돌연변이성, 항암 기능성. 식품과학과 산업 30: 89-102.
  2. Wang HJ, Murphy PA. 1994. Isoflavone content in commercial soybean foods. J Agric Food Chem 42: 1666-1669. https://doi.org/10.1021/jf00044a016
  3. Carroll KK, Kurowska EM. 1993. Soy consumption and cholesterol reduction. J Nutr 125: 5945-5975.
  4. Song YS, Kwon TW. 2000. Hypocholestrolemic effect of soybean and soy products. Food Industry and Nutr 5: 36-41.
  5. Seo BC. 2001. The Korean traditional fermented soybean food industry for globalization. Food Industry and Nutr 6: 28-33.
  6. Seo JH, Jeong YJ. 2001. Quality characteristics for Doenjang using squid internal organs. Korean J Food Sci Technol 33: 89-93.
  7. 식품저널. 2002. 식품유통연감. p 104-122.
  8. He H, Hoseney RC. 1992. Effect of quantity of wheat flour protein on bread loaf volume. Cereal Chem 69: 17-19.
  9. Kang JH. 1999. Functional characterization of soy protein hydrolysate. Food Industry and Nutrition 4: 66-72.
  10. AOAC. 1995. Official methods of analysis. 16th ed. Association of official analytical chemists, Washington DC.
  11. Korean Food and Drug Administration. 2002. Food Code.
  12. Park HK, Gill B, Kim JK. 2002. Characteristics of taste components of commercial soybean paste. Food Sci Biotechnol 11: 376-379.
  13. AOCS. 1990. Official methods and recommended practices of the AOCS. 4th ed. Am Oil Chem Sci, Champaign, IL.
  14. AACC. 1986. Official method of the AACC. 8th ed. American Association of Cereal Chemists, St. Paul, M.N.
  15. Chiharu KS, Toshiko FJ, Hiroshi MS. 1999. Role of starch granules in controlling expansion of dough during baking. Cereal Chem 76: 920-924. https://doi.org/10.1094/CCHEM.1999.76.6.920
  16. Jeong JH, Oh MJ. 1998. Studies of the contents of free amino acids, organic acid, isoflavones in commercial soybean paste. J Korean Soc Food Sci Nutr 27: 10-15.
  17. Lee SK, Kim ND, Kim HJ, Park JH. 2002. Development of traditional Doenjang improved in color. Korean J Food Sci Technol 34: 400-406.
  18. Kim SH, Kim SJ, Kim BH, Kang SG, Jung ST. 2000. Fermentation of Doenjang prepared with sea salts. Korean J Food Sci Technol 32: 1365-1370.
  19. Lee KS, Chung DH. 1973. Effects of Bacillus natto on the soybean paste. Korean J Food Sci Technol 5: 12-18.
  20. Park SK, Seo KI, Shon MY, Moon JS, Lee YH. 2000. Quality characteristic of home-made Doenjang, a traditional Korean soybean paste. Korean J Soc Food Sci 16: 121-127.
  21. Jung SW, Koo MS, Kim YS. 1994. Quality characteristics and acceptance for Doenjang prepared with rice. Agric Chem Biotechnol 37: 266-271.
  22. Park JS, Lee MY, Lee TS. 1995. Compositions of sugars and fatty acids in soybean paste (Doenjang) prepared with different microbial sources. J Korean Soc Food Nutr 24: 917-924.
  23. Seo JS, Lee TS, Shin DB. 2001. The study on the characteristics of commercial Samjangs. J Korean Soc Food Sci Nutr 30: 382-387.
  24. Joo HK, Oh KT, Kim DH. 1922. Effects of mixture of improved Meju, Korean traditional Meju and Natto on soybean paste fermentation. J Korean Soc Agric Chem Biotechnol 35: 286-293.
  25. Pyler EJ. 1988. Miscellaneous flours. In Baking Science and Technol. 3rd ed. Sosland Pub Co., Marriam, KS. Vol I, p 402-404.
  26. Pyler EJ. 1988. Sugar and syrups. In Baking Science and Technol. 3rd ed. Sosland Pub Co., Marriam, KS. Vol I, p 412-441.
  27. Pyler EJ. 1988. Dough fermentation. In Baking Science and Technol. 3rd ed. Sosland Pub Co., Marriam, KS. Vol II, p 635.
  28. Eliasson AC, Larsson K. 1993. Dough and bread. In Cereals in Breadmaking. Marcel Dekker Inc., New York. p 261-325
  29. Pyler EJ. 1988. Bakery shortening. In Baking Science and Technol. 3rd ed. Sosland Pub Co., Marriam, KS. Vol I, p 443-493.
  30. Finney KF. 1984. An optimized, straight-dough, bread-making method after 44 years. Cereal Chem 61: 20-27.

피인용 문헌

  1. Development of Yeast Leavened Pan Bread Using Commercial Doenjangs(Korean Soybean Paste): 2. Correlation between Factors Relating with Dough Extensibility and Bread Quality in Addition of Doenjang vol.33, pp.5, 2004, https://doi.org/10.3746/jkfn.2004.33.5.880
  2. Quality Characteristics and Antioxidant Activities of Ganache Containing Doenjang Powder vol.30, pp.1, 2020, https://doi.org/10.17495/easdl.2020.2.30.1.42
  3. Quality characteristics of tomato ‘Soksungjang’ prepared with Rhizopus oligosporus Koji vol.28, pp.2, 2003, https://doi.org/10.11002/kjfp.2021.28.2.252