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시판 밀가루를 첨가한 가래떡의 노화 지연효과

Effect of commercial wheat flour addition on retrogradation-retardation of rice cake (garaetteok)

  • 권순성 (경희대학교 생명자원과학연구원 식품생명공학과) ;
  • 오선민 (경희대학교 생명자원과학연구원 식품생명공학과) ;
  • 김희윤 (경희대학교 생명자원과학연구원 식품생명공학과) ;
  • 배지은 (경희대학교 생명자원과학연구원 식품생명공학과) ;
  • 예상진 (경희대학교 생명자원과학연구원 식품생명공학과) ;
  • 김병용 (경희대학교 생명자원과학연구원 식품생명공학과) ;
  • 허남윤 (오산대학교 호텔조리계열) ;
  • 최성원 (오산대학교 호텔조리계열) ;
  • 김창남 (혜전대학교 호텔제과제빵학과) ;
  • 백무열 (경희대학교 생명자원과학연구원 식품생명공학과)
  • Kwon, Soon-Sung (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Oh, Seon-Min (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Kim, Hui-yun (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Bae, Ji-Eun (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Ye, Sang-Jin (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Kim, Byung-Yong (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Hur, Nam-Yoon (Department of Food and Culinary Arts, Osan University) ;
  • Choi, Sung-Won (Department of Food and Culinary Arts, Osan University) ;
  • Kim, Chang-Nam (Department of Hotel Baking Technology, Hyejeon College) ;
  • Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
  • 투고 : 2018.12.07
  • 심사 : 2019.01.04
  • 발행 : 2019.02.28

초록

시판 밀가루 들을 가래떡에 첨가하여 노화를 지연시키는 최적농도를 확인하였다. 밀가루 첨가에 따른 가래떡의 노화 지연효과는 모든 시판 밀가루에서 거의 유사하게 나타나 큰 차이를 보이지 않았다. 한편 가래떡의 노화를 지연시킬 수 있는 밀가루의 최적 첨가량으로 알려져 있는 0.7% (w/w)는 냉장 혹은 냉동 보관이 아닌 상온 보관 시 3일 이후부터는 가래떡의 형태를 유지하지 못하고 분해되는 문제로 인해 적합하지 못한 첨가량으로 나타났다. 추가적으로 최적 첨가량을 확인한 결과 0.2% (w/w) 첨가가 경도와 외관을 종합적으로 고려하였을 때 상온 저장 시 가장 적합한 농도로 판단되었다.

The purpose of this study was to investigate the retardation effect of commercial wheat flours on starch retrogradation using a model system, the rice cake (garaetteok). Rice cakes were prepared with four different commercial wheat flours in various concentrations (0.1-0.7%). The rice cakes were vacuum-packed and stored for 4 days at room temperature. The rice cakes containing > 0.3% wheat flour were not able to maintain their original appearance due to enzymatic decomposition, whereas the rice cakes containing 0.1% wheat flour did not reveal any retrogradation-retardation effect. Garaetteok containing 0.2% wheat flour maintained its shape well and showed considerably lower hardness than that of the control, thereby demonstrating a retrogradation-retardation effect. The commercial wheat flours clearly showed the retardation effect on starch retrogradation, and thus, it is important to use a proper amount. On the other hand, the retrogradation-retardation effect of the different wheat flours was not significantly altered possibly due to the same origin of wheat grain.

키워드

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Fig. 1. Changes in hardness of garaetteok with 0.7% (w/w) of different wheat flours during storage at room temperature.

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Fig. 2. Reducing equivalents of garaetteok with 0.7% (w/w)wheat flours after storage at room temperature for 4 days.

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Fig. 3. Changes in hardness of garaetteok with different wheat flour levels during storage at room temperature.

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Fig. 4. Appearance of garaetteok with different what flour levelsafter 4 days of storage.

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