한국작물학회지 (KOREAN JOURNAL OF CROP SCIENCE)

  • 제64권4호
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  • Pages.366-372
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  • 2019
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  • 0252-9777(pISSN)
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  • 2287-8432(eISSN)
한국작물학회 (The Korean Society of Crop Science)
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마이크로웨이브 조사를 통한 알러지 저감 밀 오프리의 제과 가공적성 개선

Enhancement of Cookie Quality by Microwave Treatment of Allergy Reaction-reduced "Ofree" Wheat Flour

  • 박진희 (농촌진흥청 국립식량과학원 밀연구팀) ;
  • 윤영미 (농촌진흥청 국립식량과학원 작물육종과) ;
  • 손재한 (농촌진흥청 국립식량과학원 밀연구팀) ;
  • 최창현 (농촌진흥청 국립식량과학원 밀연구팀) ;
  • 김경훈 (농촌진흥청 국립식량과학원 밀연구팀) ;
  • 김경민 (농촌진흥청 국립식량과학원 밀연구팀) ;
  • 정영근 (농촌진흥청 국립식량과학원 밀연구팀) ;
  • 강천식 (농촌진흥청 국립식량과학원 밀연구팀) ;
  • 양진우 (농촌진흥청 국립식량과학원 밀연구팀)
  • Park, JinHee (Wheat Research Team, National Institute of Crop Science, RDA) ;
  • Yoon, Young-Mi (Crop Breeding Division, National Institute of Crop Science, RDA) ;
  • Son, Jae-Han (Wheat Research Team, National Institute of Crop Science, RDA) ;
  • Choi, Chang-Hyun (Wheat Research Team, National Institute of Crop Science, RDA) ;
  • Kim, Kyeong-Hoon (Wheat Research Team, National Institute of Crop Science, RDA) ;
  • Kim, Kyeong-Min (Wheat Research Team, National Institute of Crop Science, RDA) ;
  • Cheong, Young-Keun (Wheat Research Team, National Institute of Crop Science, RDA) ;
  • Kang, Chon-Sick (Wheat Research Team, National Institute of Crop Science, RDA) ;
  • Yang, Jinwoo (Wheat Research Team, National Institute of Crop Science, RDA)
  • 투고 : 2019.09.27
  • 심사 : 2019.11.09
  • 발행 : 2019.12.31
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초록

본 연구에서는 알러지 반응 저감의 특성을 가지고 있는 오프리 밀가루를 이용하여 적절한 물리적 방법을 통해 제과적성을 개선시키고자 하였다. 오프리 밀가루는 높은 단백질 및 글루텐 함량을 가지고 있어 쿠키를 제조하였을 때 가공적성이 낮은 특징을 가지고 있다. 밀가루에 대한 마이크로웨이브 조사는 글루텐의 형성에 영향을 미친다는 보고에 따라, 본 연구에서는 오프리 밀가루에 마이크로웨이브 조사를 통해 제과 가공적성을 개선하고자 하였다. 그 결과, 마이크로웨이브조사는 오프리 밀가루의 단백질의 함량 및 글루텐 함량에는 영향을 미치지 않았지만 이를 이용하여 쿠키를 만들었을 때 퍼짐성과 균열정도가 개선되는 것을 확인 할 수 있었다. 이는 마이크로웨이브조사가 글루텐 형성에 영향을 미쳐 반죽점도를 감소시켜 쿠키의 가공적성이 개선되는 것을 확인 할 수 있었다. 하지만 과도한 열처리는 단백질의 변성을 유도하여 오히려 가공적성을 감소시켰고, 이에 따라 사용목적에 따른 적절한 처리조건을 규명하는 것이 필요하다. 따라서 이러한 연구결과를 통해 높은 단백질 및 글루텐함량을 가지고 있는 밀가루를 대상으로 적절한 마이크로웨이브와 같은 물리적 처리를 통해 가공적성을 개선하여 활용도를 높일 수 있을 것으로 예상된다.

The use of flour milled from the Ofree wheat cultivar for baking attenuates allergies because some of the genes related to the allergic reaction have been knocked because some of its genes related to allergic reactions have been knocked down or knocked out through genetic mutation. However, the utilization of this flour is limited because the Ofree grain contains high content of total protein and gluten. Microwave irradiation has been used for changing the protein and gluten characteristics of wheat flour. Thus, this study investigated appropriate conditions of microwave irradiation to enhance the utilization of Ofree flour. As a result, when the flour was microwave-treated for 2 min, although the total protein and gluten contents were not changed, some qualities of the baked sugar-snap cookies, such as spread factor (diameter and thickness) and appearance (crack), were ameliorated. However, excessive heat treatment of the flour for over 3 min led to protein denaturation, which negatively affected the quality of the products. These results indicate that 2 min of microwave irradiation of flour that has high content of total protein and gluten can be used for the enhancement of cookie quality. Therefore, these results are expected to increase the utilization of Ofree wheat flour.

키워드

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