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

  • 제20권6호
  • /
  • Pages.863-872
  • /
  • 2010
  • /
  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

맥주를 첨가한 식빵의 품질 특성

Quality Characteristics of White Bread Added with Beer

  • 서상욱 (경희대학교 관광대학원 조리외식경영학과) ;
  • 이광석 (경희대학교 조리과학과) ;
  • 안혜령 (경희대학교 대학원 조리외식경영학과)
  • Seo, Sang-Wook (Dept. of Culinary Science and Food Service Management, Graduate School of Tourism, Kyung Hee University) ;
  • Lee, Kwang-Suck (Dept. of Culinary Science and Arts, Kyung Hee University) ;
  • An, Hye-Lyung (Dept. of Culinary Science and Food Service Management, Graduate School, Kyung Hee University)
  • 투고 : 2010.07.22
  • 심사 : 2010.09.05
  • 발행 : 2010.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The overall effects of three different beers on white bread were examined in terms of mixograph, pH, fermentation rate, TPA, crumbScan, colorimeter, sensory evaluation, and the hardness of bread through different storage times (0, 1, 2, 3 days), and texture as measured by texture analyzer. According to mixograph, the control (CON), black beer stout (BOB) and Asahi beer (AOB) but not max beer (MOB) were found to be proper between 3 and 5 minutes of peak time. All samples for peak value were at the level of over 60%. AOB showed the highest specific volume, and was the lowest in hardness (i.e. highest in softness) by TPA and storage days. In sensory evaluation, the difference test showed that AOB had the best volume, springiness, moistness, and softness. Moreover, in an overall preference test AOB scored the highest points in texture, flavor, taste, and overall acceptance.

키워드

참고문헌

  1. 신길만, 신순례, 노한승 (2005) 제빵학의 이론과 실제. 백산출판사, 서울. p 8.
  2. 원융희 (2003) 맥주이야기. 학문사, 서울. p 11.
  3. AACC (1995) Approved Methods of the AACC, 9th ed. Method 02-52 : pH and TTA determinations. American Association of Cereal Chemists. St. Paul, M.N.
  4. AACC (1995) Approved Methods of the AACC, 9th ed. Method 54-40. American Association of Cereal Chemists. St. Paul, M.N.
  5. Bae JH, Woo HS, Choi HJ, Choi C (2001) Qualities of bread added with Korean persimmon (Diospyros kaki L. folium) leaf powder. J Korean Soc Food Sci Nutr 30: 882-887.
  6. Bennion EB, Bamford GST (1997) The Technology of Cake Making. 6th ed, Blackie Academic & Professional. London. UK. pp 275-286.
  7. Choi SH, Kim YS (2002) The sensory properties and flavor components of white bread added with arrow root juice. Korean J Food Sci Technol 34: 604-609.
  8. Chung JY, Kim KH, Shin DJ, Son GM (2002) Effects of sweet persimmon powder on the characteristics of bread. J Korean Soc Food Sci Nutr 31: 738-742. https://doi.org/10.3746/jkfn.2002.31.5.738
  9. Collister Linda (2009) 베이킹 바이블. 이끼북스, 서울. p 214.
  10. Elmehdi HM, Page JH, Scanlon MG (2007). Evaluating dough density changes during fermentation by different techniques. Cereal Chem 84: 250-252. https://doi.org/10.1094/CCHEM-84-3-0250
  11. Gelinas P, Audet J, lachance O, Vachon M (1995) Fermented dairy ingredients for bread: Effects on dough rheology and bread characteristics. Cereal Chem 72: 151-194.
  12. Han GP, Lee KR, Han JS, Nobuyuki Kozukue, Kim DS, Kim JA, Bae JH (2004) Quality characteristics of the potato juice-added functional white bread. Korean J Food Sci Technol 36: 924-929.
  13. Jeon TG, An HL, Lee KS (2010) Quality characteristics of bread added with turmeric powder. J East Asian Soc Dietary Life 20: 113-121.
  14. Kang WW, Kim GY, Kim JK, Oh SL (2000) Quality characteristics of the bread added persimmon leaves powder. Korean J Soc Food Sci 16: 336-341.
  15. Kim HJ, Kang WW, Moon KD (2001) Quality characteristics of bread added with Gastrodia elata Blume powder. Korean J Food Sci 33: 437-443.
  16. Kwon KS, Kim YS, Song GS, Hong SP (2004) Quality characteristics of bread with rubi fructus (Rubus coreanus Miquel) juice. Korean J Food & Nutr 17: 272-277.
  17. Kyun SK, Lee YK, Kim SD (2002) Quality characteristics of bread with citrus peel water homogenate. J East Asian Sod Dietary Life 12: 397-406.
  18. Lee SY, Choi JS, Choi MO, Cho SH, Kim KBWR, Lee WH, Park SM, Ahn DH (2006) Effect of extract from Glycyorrhiza uralensis and Curcula longa on shelf-life and quality of bread. J Korean Soc Food Sci Nutr 35: 912-918. https://doi.org/10.3746/jkfn.2006.35.7.912
  19. Lee YW, Shin DH (2001) Bread properties utilizing extracts of mume. Korean J Food & Nutr 14: 305-310.
  20. Legras J, Merdinoglu D, Cornuet J, Karst F (2007) Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history. Molecular Ecology 16: 2091-2102. https://doi.org/10.1111/j.1365-294X.2007.03266.x
  21. Min SH, Lee BR (2008) Effect of Astragalus membranaceus powder on yeast bread baking quality. Korean J Food Culture 23: 228-234.
  22. Mohd Jusoh YM, Chin NL, Yusof YA, Abdul Rahman R (2009) Bread crust thickness measurement using digital imaging and L a b colour system. Journal of Food Engineering 91: 1-6. https://doi.org/10.1016/j.jfoodeng.2008.07.025
  23. Moon ST (2008) Effects of elemental sulfur, $Servomyces^{TM}$ and hop varlety on the production of hydrogen sulfide during beer fermentation. MS Thesis Kyung-Hee University. Seoul.
  24. Nam HY, Cho JS (2006) Quality characteristics of white pan bread with ingredients of sagoonja-tang. Korean J Food Cookery Sci 22: 458-467.
  25. Park YS, Park GS (2001) The effect of green and black tea powder on the quality of bread during storage. J East Asian Soc Dietary Life 11: 305-314.
  26. Pedrera-Zamorano JD, Lavado-Garcia JM, Roncero-Martin R, Calderon-Garcia JF, Rodriguez-Dominguez T, Canal-Macias ML (2009) Effect of beer drinking on ultrasound bone mass in women. Nutrition 25: 1057-1063. https://doi.org/10.1016/j.nut.2009.02.007
  27. Pickering D (1996) Evaluate product crumb accurately, bakery production and marketing, January 15.
  28. Stevens JF, Page JE (2004) Xanthohumol and related prenylflavonoids from hops and beer: To your good health!. Phytochemistry 65: 1317-1330. https://doi.org/10.1016/j.phytochem.2004.04.025