한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제30권5호
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  • Pages.1096-1104
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  • 2017
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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홍삼정과 부산물을 첨가한 식빵의 품질 특성

Quality Characteristics of Pan Bread containing Red Ginseng Jung Kwa By-Product

  • 이의석 (충남대학교 농업생명과학대학 식품공학과) ;
  • 류관모 (충남대학교 농업생명과학대학 식품공학과) ;
  • 정용남 (우송정보대학 외식조리학부) ;
  • 전병선 (대동고려삼(주) R&D 연구소) ;
  • 고봉수 (남양유업(주) 중앙연구소) ;
  • 홍순택 (충남대학교 농업생명과학대학 식품공학과)
  • Lee, Eui-Seok (Dept. of Food Science and Technology, Chungnam National University) ;
  • You, Kwan-Mo (Dept. of Food Science and Technology, Chungnam National University) ;
  • Jeong, Young-Nam (Dept. of Culinary Arts, Woosong College) ;
  • Jeon, Byeong-Seon (R&D Research Center, Daedong Korea Ginseng Co. Ltd.) ;
  • Ko, Bong-Soo (Research and Development Center, Namyang Dairy Products Corporation) ;
  • Hong, Soon-Taek (Dept. of Food Science and Technology, Chungnam National University)
  • 투고 : 2017.08.09
  • 심사 : 2017.10.18
  • 발행 : 2017.10.31
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초록

This study was carried out to investigate the characteristics of the quality of bread containing Red Ginseng Jung Kwa by-product, added in ratios of 0, 10, 20 and 30% of flour. It was found in dough and bread containing red ginseng Jung Kwa by-product that dough and loaf volume, specific loaf volume, baking loss, and pH decreased with an increasing amount of red ginseng Jung Kwa by-product. In addition, loaf weight and hardness were also reduced. In particular, hardness appeared to be 2.18 times higher for bread containing 30% Red Ginseng Jung Kwa by-product as compared to the amounts found in the control. For color, increasing the amount of Red Ginseng Jung Kwa by-product reduced the L value, whereas the a and b values were increased. In the sensory evaluation, the highest overall preference score was observed in the bread containing 20% red ginseng Jung Kwa by-product, whereas the lowest score was found in the control (no red ginseng Jung Kwa by-product added). It was concluded that pan bread containing red ginseng Jung Kwa by-product could be prepared with good acceptability, and that its optimum concentrate was found to be 20% of flour.

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