Deoxynivalenol을 감소시킨 보릿가루의 첨가가 제빵 특성에 미치는 영향

Effects of Deoxynivalenol Reduced Barley Flours on Breadmaking Properties

  • Hwang, Young-Hee (Department of Food Science, Kangnung National University) ;
  • Lee, Won-Jong (Department of Food Science, Kangnung National University) ;
  • Kim, Young-Su (Department of Hotel Cookie & Bread, Dong-U College)
  • 발행 : 2006.04.01

초록

본 연구는 국내에서 생산, 소비되는 쌀보리의 곰팡이독소 DON 농도를 낮추기 위해 보리시료를 $Na_2CO_3$로 처리하고, 물로 수세하여 독소의 농도를 낮추었다. 식빵을 만들기 위해 DON를 감소시킨 보릿가루를 0, 10, 20, 30%의 비율로 첨가하였을 때 식빵의 품질 및 제빵적성에 대하여 고찰하고, 최적의 배합비를 구하였다. $Na_2CO_3$ 용액으로 처리된 보릿가루를 0, 10, 20, 30% 첨가한 복합분을 이용하여 보릿가루 첨가식빵을 만드는 과정 중의 반죽상태, 1차 발효 후, 2차 발효 후 그리고 굽기 후 DON 함량변화 측정과 pH 변화, 물리적인 제빵적성 고찰, 그리고 관능평가를 종합적으로 평가한 결과, 20% 이하로 첨가하는 것이 최적인 것으로 나타났다.

Deoxynivalenol (DON)-contaminated barley was treated with 0.1 M $Na_2CO_3$ solution to reduce DON content. DON content of barley was reduced from 2.08 to 0.67 ppm. Bread was made with 10, 20, and 30% DON-reduced barley flour added to white wheat flour. Farinogram showed water absorption and arrival time increased, while stability and mechanical tolerance index decreased when DON-reduced barley flour was added to white wheat flour. Gelatinization temperature, temperature at maximum viscosity, and maximum viscosity increased in amylogram with increasing addition of DON-reduced barley flour. Loaf volume of bread decreased with increasing amount of DON-reduced barley flour, while loaf weight increased. Barley flour pH increased by treatment with$Na_2CO_3$, and pH reduction decreased fermentation rate of yeast. Volume and size of gluten matrix decreased and crumb hardened in bread made with DON-reduced barley flour. Acceptabilities for color and texture were low in bread made with DON-reduced barley flour. Addition of DON-reduced barley flour at 30% reduced overall acceptability, whereas no significant difference in overall acceptability was observed when DON-reduced barley flour was added at 10 and 20%.

키워드

참고문헌

  1. Mirocha CJ. Pathre SV. Schauerhamcr B, Christensen CM. Natural occurrence of Fusarium toxins in feedstuff. Appl. Environ. Microbiol. 3: 553-556 (1976)
  2. Vesonder RF, Ciegler A, Jensen AH. Rohwedder WK. Weisledor D. Co-identity of the refusal and emetic principle from Fusarium infected corn. Appl. Environ. Mierobiol. 31: 280-285 (1976)
  3. Chung DH, King SJ. Oh SS. Park JH. Kim HK. Screening of deoxynivalenol producing strains from agricultural products by immunoanalytical method. Korean J. Env, 11th. Soc. 27: 35-40 (2001)
  4. Park JC, Zong MS. Chang IM. Survey of the presence of the Fusarium mycotoxins nivalenol. deoxynivalenol and T-2 toxin in Korean cereals of the 1989 harvest. Food Addit. Contam. 8: 447-451 (1991) https://doi.org/10.1080/02652039109373994
  5. Lee US, Jang HS, Tanaka T, Oh YJ, Cho CM, Ueno Y. Effect of milling on decontamination of Fusarium mycotoxins nivalenol, deoxynivalenol, and zearalenone in Korean wheat. J. Agric. Food Chem. 35: 126-129 (1987) https://doi.org/10.1021/jf00073a027
  6. Ryu JC, Yang JS, Song YS, Kwon OS, Park J, Chang IM. Survey of natural occurrence of trichothecene mycotoxins and zearalenone in Korean cereals harvested in 1992 using gas chromatography/mass spectrometry. Food Addit. Contam. 8: 333-341 (1996)
  7. Pei SC, Lee WJ, Kim SS, Lee YW. Occurrence of deoxynivalenol in Korean barley and barley products. J. Am. Soc. Brew. Chem. 62: 93-96 (2004)
  8. Young JC, Subryan LM, Potts D, McLaren ME, Gobran FH. Reduction in levels of deoxynivalcnol in contaminated wheat by chemical and physical treatment. J. Agric. Food Chem. 34: 461-465 (1986) https://doi.org/10.1021/jf00069a021
  9. Xie M, Wang M. Decontamination of deoxynivalenol(DON) by chemical methods for wheat infected by scab. Acta. Agri. Shanghai. 16: 58-61 (1999)
  10. McCleary BY, Glenic-Holmes M. Enzymic quantification of ($1{\rightarrow}3$)($1{\rightarrow}4$)-${\beta}$-D-glucans in barley and malt. J. Inst. Brew. 91: 285(1985) https://doi.org/10.1002/j.2050-0416.1985.tb04345.x
  11. AACC. Approved Methods of the AACC, 10th ed. Methods 27. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
  12. ASBC. Methods of Analysis, 8th ed. Barley 3B. Germinative Capacity. American Society of Brewing Chemists, St. Paul, MN, USA (1992)
  13. Prosky L, Asp NG, Furda I, Devries JW, Schweizer TF, Harland BA. Determination of total dietary fiber in foods and food products. J. Assoc. Off. Anal. Chem. 68: 677-679 (1987)
  14. Chung JY, Kim CS. Development of buck-wheat bread: I. Effect of vital gluten and water soluble gums on dough rheological properties. Korean J. Food. Sci. 14: 140-147 (1998)
  15. Oliver JR, Allen HM. The mixing requirement of the Australian hard winter cultivar, Dollarbird. Cereal Chem, 71: 51-54 (1994)
  16. Song JC, Park HC. Food Rheology. Ulsan University Pub., Ulsan, Korea. p. 681 (1995)
  17. Sangnak A, Noomhorm A. Effect of dietary fiber from sugacane bagasse and sucrose ester on dough and bread properties. Lebensm. Wiss-. Technol. 37: 697-704 (2004) https://doi.org/10.1016/j.lwt.2004.02.015
  18. Sangnak A, Noomhorm A. Chemical, physical and baking properties of dietary tiber prepared from rice straw. Food Res. Int. 37: 66-74 (2004) https://doi.org/10.1016/j.foodres.2003.09.007
  19. Wang J, Rosell CM, Barber C. Effect of addition of different fibres on wheat dough performance and bread quality. Food Chem. 79: 221-226 (2002) https://doi.org/10.1016/S0308-8146(02)00135-8
  20. AACC. Approved Method of the AACC. 8th ed. Method 54-21. American Association of Cereal Chemists, St. Paul, MN, USA (1985)
  21. AACC. Approved Method of the AACC. 8th ed. Method 22-10. American Association of Cereal Chemists, St, Paul, MN, USA (1985)
  22. Sung TJ. Adaption and understanding of modern principle statistics. Yangsewon Pub., Seoul, Korea, pp. 538-553 (1995)
  23. Pomeranz Y, Shogren MD, Finney KF, Bechtel DB. Fiber in breadmaking effects on functional properties. Cereal Chem. 54: 25-41 (1977)
  24. Kim YH, Cho NJ, Lim MH. Rheological properties of dough and quality characteristics of bread added with silkworm powder. Korean J. Food Technol. 37: 377-388 (2005)
  25. Kim YS. The effects of arrowroot juice on the quality characteristics of white bread. MS thesis, Dongeue University, Pusan, Korea. pp. 16-28 (2002)
  26. Park JH, Na WS, Kang GJ, Kim K, Kim SK. Comparison of physicochemical properties of arrowroot starches harvested in different time. Korean J. Food Sci. Technol. 30: 97-102 (1998)
  27. Kim SK, Cho NJ, Kim YH. Breadmaking Technology. B&C Pub., Seoul, Korea. pp. 98-100 (2003)
  28. Han MK. Food Chemistry. Hyeoungsul Pub., Seoul, Korea. pp. 252-259 (1996)
  29. Lee KS. Breadmaking Theory. Yangsewon Pub., Seoul, Korea. pp. 163-168 (2002)
  30. Hayman D, Hoseney RC, Faubion JM. Bread crumb grain development during baking. Cereal Chem. 75: 77-580 (1998)
  31. Visconti A, Haidukowski EM, Pascale M, Silvestri M. Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking. Toxicol. 153: 181-189 (2004)