• 한국식품영양학회지
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• 제17권3호
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• pp.278-285
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• 2004

본 논문은 rye bread 제조에 있어서, water, rye flour 그리고 vital gluten이 rye bread의 관능 특성에 미치는 영향에 대하여 response surface methodology, 관능검사 및 통계적 분석을 통하여 연구하였다. Response surface model은 rye bread의 최적 variation을 결정하고 관찰되어진 결과를 평가하기 위하여 사용되었으며, 본 실험은 water 57, 62, 67%, rye flour 0, 10, 30, 50% 그리고 vital gluten 0, 1, 3, 5%의 12가지 조합을 하여 실험하였다. 실험 결과 water 67%, rye flour 10% 그리고 vital gluten 3%일 때 높은 specific volume의 rye bread가 생산되었으며, water 62%, rye flour 10%그리고 vital 히uten 5%일 때 전체적인 관능치가 높은 rye bread가 생산되었다. 또한 specific volume과 전체적인 기호도도 높은 것으로 나타났으며, 이러한 결과는 bread loaf volume과 소비자의 기호도가 직접적인 관계가 있음을 보여준다. 본 논문은 rye bread의 생산에서 다양한 water, rye flour그리고 vital gluten의 배합에 대한 정보를 제시하였으며, 표준화 최적화 방법에 대한 기초 정보를 제공하는데 큰 의의를 두었다. 또한 이 결과는 water, rye flour 그리고 vital gluten이 rye bread의 생산에서 다양한 방법으로 배합될 수 있으며, 제빵의 기능적 특성을 최적화 하는데 기여할 것으로 기대된다.

• 한국식품조리과학회지
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• 제25권2호
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• pp.170-179
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• 2009

This study examined effects on shelf-life extension and prevention of starch retrogradation in rye-wheat mixed bread (RWMB) samples prepared with substitutions of 20, 40, 60, and 80% rye sourdough (RSD) as well as a control made with the addition of naturally fermented raisin extract. These effects were investigated using mold growth, water activity, and textural characteristics during a storage period of 8 days at $20^{\circ}C$. The activities of the rye sourdough were examined in terms of pH, total titratable acidity, general bacteria, lactic acid bacteria, and yeast counts. As the incubation time of the sour dough increased, pH decreased, while total titratable acidity increased. General bacteria, lactic acid bacteria, and yeast counts increased with increasing incubation time. Mold grew on the external surface of the control group after 6 days and on the surface of the RSD bread samples after 8 days, respectively. With regard to water activity, the control group had increasing activity as the storage period increased. In addition, the 20, 40, 60, and 80% RSD samples had increasing water activities until the 4th day however, these strongly decreased by the 6th day. In terms of textural characteristics, as the storage period increased, hardness increased, while springiness, cohesiveness, and resilience decreased. There were no significant differences in gumminess among the samples. The control, 20, 40, and 60% RSD samples had decreases in chewiness with increasing storage time, however, the 40% RSD sample did not differ significantly during the storage period. Finally, water activity was negatively correlated with hardness (p<0.05). In conclusion, the results indicate that substituting rye sourdough in rye-wheat mixed bread has a prolongation effect on shelf-life, but no effect on the prevention of starch retrogradation.

• 한국식품조리과학회지
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• 제31권3호
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• pp.264-279
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• 2015

The principal objective of this study was to evaluate the effects of the addition of sourdough to various grain flours in bread, specifically, in regards to the physicochemical characteristics of bread dough, sensory evaluation, and bread storage. As the incubation time of sourdough increased, the total titratable acidity increased. Viable yeast counts of sourdough increased consistently until the third day, while lactic acid bacteria counts increased until the second day. The weight of breads containing sourdough made with rye flour, strong flour, and Korean wheat flour were higher than that of the control. However, the height, volume, and specific volume of control were higher than those of the groups with sourdough made with various grain flours. The pH of breads containing sourdough was lower than that of the control, while the total titratable acidity and moisture content were higher than those of the control. In analyzing the visible mold colony during the five days of storage at $30^{\circ}C$, mold growth in breads containing sourdough made of Korean wheat flour, barely flour, and rye flour was retarded. In the color measurement, the L values of the control and bread containing sourdough made with barley flour were higher than that of the other groups after five days. The a value of bread containing sourdough made of rye flour was higher, and the b values of breads containing sourdough made of Korean wheat flour, barley flour and rye flour were higher than those of the other groups after five days. The hardness of breads containing sourdough increased as storage time increased, where as breads containing sourdough made of Korean wheat flour, Korean whole wheat flour, and rye flour revealed no significant differences with control group. Sensory evaluation scores in terms of after swallowing, taste, and overall preference of bread containing sourdough made of Korean wheat flour was higher than those of the control group.

• 동아시아식생활학회지
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• 제18권1호
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• pp.87-94
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• 2008

In this study, a nanatural fermentation starter formulation was developed for manufacturing bread products by substituting baker's yeast with naturally fermented raisin extract and sourdough. Four experimental groups containing 2.5, 5.0, 7.5, 10% naturally fermented raisin extract per 2,000 g of flour were compared based on quality characteristics, including the fermentation power on dough expansion, specific volume, baking loss, water activity, color, textural characteristics, and internal surface appearance. The activities of the naturally fermented raisin extract were examined in terms of pH changes, total titratable acidity, brix, and viable yeast counts. The raisin extract, which was cultured for 7 days at 30$^{\circ}C$, smelled of alcohol and produced $CO_2$. Yeast were also found in the extract after separation. As the incubation time of the raisin extract and sourdough increased, pH decreased, while total titratable acidity increased. The brix of the raisin extract increased until the $2^{nd}$ day of fermentation, and viable yeast counts increased until the $5^{th}$ day however, these gradually decreased by the $7^{th}$ day. The fermenting power on dough expansion increased in the bread with increasing incubation time. The bread samples containing 7.5% and 10% raisin extract had significantly higher specific volumes than the other samples. Baking loss was minimal with the 2.5% extract substitution. In analyzing the crumb, water activity, redness, and yellowness were highest in the 10.0% raisin extract bread samples, and lightness was maximal in the 5.0% group. In terms of textural characteristics, hardness was lowest with the 2.5% extract substitution. Gumminess, springiness, and chewiness were not significantly different among the bread samples. Cohesiveness was highest at the 7.5% extract substitution level, and resilience was lowest at the 10% level. In conclusion, based on the results, a natural fermentation starter formulated with 2.5% naturally fermented raisin extract (1 part raisins and 1.5 parts water) and 70% sourdough (1 part rye flour and 1 part water) has high potential as a baker's yeast substitute for making naturally fermented bread.

• Food Science and Biotechnology
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• 제18권2호
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• pp.456-462
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• 2009

In comparison to processed wheat flour products, there is no established method for determining the water absorption of rye flour. The aim of this study was to work out a method using the Planetary mixer P 600 for the determination of water absorption (WA) and the rheological properties in rye dough made from rye flours of 4 different types (I-IV). In the correlation analysis showed that WA had positive correlation with ash, beginning of gelatinization, $125-160{\mu}m$ particles, sedimentation values at 20 and 25 min, bread yield, pH, and total titratable acidity, but had negative correlation with initial viscosity, gelatinization maximum, viscosities on swelling at 25, 28, and $31^{\circ}C$. The WA determined by the Planetary mixer P 600 agreed well with the experimental baking tests.

• 대한지역사회영양학회지
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• 제12권2호
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• pp.189-197
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• 2007

Low glycemic index (GI) foods have been reported to be very important in the control of blood glucose levels in diseases such as diabetes mellitus and obesity, which are becoming more prevalent in Korea. Bread consumption at breakfast and as a snack is also on the rise. To provide low GI alternatives, breads supplemented with dietary fibers-fructooligosaccharide (FOS), ground whole rye, and 2 types of resistance starch (RS2 and RS4)-were developed. The GIs for these breads were evaluated with 13 healthy college students (M6, F7) and sensory tests were done. Four kinds of breads were made through the modification of a basic recipe for white bread (the control, B) as follows: for Bf, the entire amount of sugar was replaced with FOS. For Ryef, 50% of the white wheat flower was replaced with roughly ground wholerye (20 mesh: 12-20 mesh = 1 : 3) in addition to replacing sugar with FOS. For RS2f and RS4f, 20% of the white wheat flower was replaced with RS2 or RS4, in addition to replacing sugar with FOS. The overall preference score of Bf was similar to that of B, while those of Ryef, RS2f and RS4f were lower than that of B, but showed the acceptable degree of the overall preference. The glycemic indices of Ryef and RS2f were 46.1 and 45.9 respectively, which were significantly lower than the GI of B, 67.8. The GIs of Bf and RS4f were, however, 66.7 and 80.5 respectively, showing no significant difference compared to B. The glycemic loads for a 30 g serving were 9.5, 5.9, 6.2, 11.0 and 9.0 for B, Bf, Ryef, RS2f and RS4f, respectively. In conclusion, addition of RS2 or roughly ground whole rye to the dough formula significantly lowered the GI. Since the preferences shown for those two breads were acceptable, they may be recommended as a substitute for white bread fir persons who need blood glucose management. More studies on the bread making process are required to improve preference and acceptance. Although GI lowering effects for F and RS4 were not found in this study, further studies are needed to verify their effects.

• 한국식품영양과학회지
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• 제37권5호
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• pp.625-632
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• 2008

본 연구에서는 sourdough의 대체량을 20%, 40%, 60% 및 80%로 달리하여 제조한 호밀-밀 혼합빵의 품질 특성을 실험하였다. Sourdough의 pH와 총산도는 배양시간이 길어질수록 pH는 감소하는 경향을 나타내었고, 총산도는 증가하였다. 호밀-밀 혼합반죽의 sourdough 대체량이 증가할수록 pH는 감소하는 경향을 나타내었고, 총산도는 감소하는 경향을 나타내었다. 호밀-밀 혼합빵의 pH는 대조군보다 sourdough 대체군들이 유의적으로 낮게 나타났고, 총산도는 높게 나타났다. 발효팽창력은 발효시간이 길어질수록 유의적으로 증가하는 경향을 나타내었으며, sourdough 20% 대체군이 111.43%로 가장 높게 나타났다. 비용적은 sourdough 20% 대체군이 1.87 mL/g로 가장 높았다. 굽기 손실률은 sourdough 80% 대체군이 7.39%로 가장 낮았다. 수분활성도는 대조군이 0.919로 가장 높았고, 대조군보다 sourdough 대체군들이 유의적으로 낮게 나타났다. 명도, 적색도 및 황색도는 sourdough 대체군들이 대조군보다 유의적으로 높게 나타났다. 견고성, 점착성 및 씹힘성은 대조군이 가장 낮았고, 대조군보다 sourdough 대체군들이 유의적으로 높게 나타났다. 한편, 부착성은 대조군이 가장 높았고, sourdough 대체군들이 대조군보다 유의적으로 낮게 나타났다. 부서짐성, 응집성 및 복원성은 대조군과 sourdough 대체군들 간에는 유의적인 차이가 나타나지 않았다. 탄력성은 sourdough 20% 대체군이 0.746으로 가장 높았고, 40% 대체군이 0.629로 가장 낮았다. Sourdough 20% 대체군을 제외하고, 겉껍질과 로프의 양 옆면 사이에 브레이크(break)와 슈레드(shred)가 관찰되었다. 관능검사 결과에서 빵 속살의 색상, 기공의 균일성, 빵 속살의 경도, 입안에서의 점착성 및 전체적인 기호도는 sourdough 대체량이 증가할수록 유의적으로 감소하는 경향을 보였고, 호밀향과 쓴맛은 이와 반대의 경향을 보였다. 기공의 밀도, 탄력성 및 신맛은 대조군보다 sourdough 대체군들의 점수가 유의적으로 높게 나타났다. 이상의 결과를 종합해 보면, 대조군의 호밀-밀 혼합빵이 관능검사에서 가장 높은 점수를 나타냈고, sourdough 대체량이 많아질수록 관능검사 점수가 다소 떨어지기는 하였지만, 전체적인 품질특성을 고려해 보면 $20{\sim}60%$ 대체는 sourdough의 향과 맛을 지니면서도 상당히 우수한 빵제품을 생산해 낼 수 있을 것으로 사료된다.

• 한국식품영양학회지
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• 제21권4호
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• pp.492-498
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• 2008

This study investigated the quality characteristics of the white pan bread prepared with pomegranate powder. Three different powder concentration levels of 1%, 2% and 3% were added to flour to make the bread. The contents of moisture and crude fat contents of the bread added with to which pomegranate powder was added were lower than that of the control group. However, the ash content was not did not significantly different differ significantly among groups. The pH increased with increasing concentrations of pomegranate powder concentration. The weight of bread increased with increasing concentrations of pomegranate powder concentration, while whereas the volume and baking loss rate of bread concomitantly decreased. In terms of color values, with increase increases in of the concentration of pomegranate powder concentration, induced a reduction in the L value decreased, but and a concomitant increase in the a and b values increased. The water activity in the bread decreased by with increasing pomegranate powder concentration, and was the highest in the control group. In the Upon texture analyzer measurement analysis, the hardness of the bread was shown to increased increase with increases of in the concentration of pomegranate powder concentration, but the springiness decreased. In the With regard to the results of sensory evaluation, the quality of the 1% pomegranate powder bread showed the evidenced the highest in taste, flavor, and overall acceptability. The color, appearance, mouth feel, and texture of the bread decreased with the increasing pomegranate powder content concentrations. From According to the results of this study, the white bread prepared with 1% pomegranate powder content was shown judged to have the best highest quality.

• 한국식품과학회지
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• 제49권2호
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• pp.168-172
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• 2017

본 연구는 오미자 발효액을 이용하여 호밀 사워반죽을 제조하여 발효 특성을 살펴봄으로써 제빵 이용 가능성에 대한 기초 자료를 얻기 위해 시도되었다. 오미자 호밀 사워반죽과 호밀 사워반죽의 pH와 총산도, 효모와 젖산세균수, 팽창률을 측정하였다. 오미자 호밀 사워반죽과 호밀 사워반죽 모두 발효 시간이 경과할수록 pH는 유의적으로 감소한 반면 총산도는 유의적으로 증가하였다(p<0.05). 오미자 호밀 사워반죽에 존재하는 젖산세균수는 대부분의 발효기간 중에 호밀 사워반죽 보다 유의적으로 높은 것으로 나타났다(p<0.05). 오미자 호밀 사워반죽의 팽창률은 최고치가 183%로 호밀 사워반죽의 최고치인 129%보다 47% 이상 팽창한 것으로 나타났다. 따라서 본 연구 결과 효모와 젖산세균이 풍부한 오미자 발효액을 호밀가루에 첨가하여 사워반죽을 제조할 경우 pH가 낮아져 발효 초기 부패균 억제 및 항진균 효과가 있을 것으로 사료되며 풍부한 효모와 젖산세균들로 인해 높은 팽창률을 보인 것으로 보아 오미자 호밀 사워반죽을 이용해 빵을 제조할 경우 부피 증가, 풍미향상 등 제빵 품질 개선에 기여할 것으로 사료된다.

• 한국식품영양과학회지
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• 제36권6호
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• pp.785-793
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• 2007

본 연구에서는 홍국의 첨가량을 달리하여 sourdough starter를 전통적 방법으로 제조하고, 발효시간에 따른 sourdough starter의 이화학적 특성을 분석하고, sourdough bread의 texture 특성 및 관능검사를 실시하여 이의 품질특성을 조사하였다. 홍국, 강력분, 호밀분의 수분 함량은 6.15, 12.53, 8.56%로 나타났으며, 회분 함량은 0.15, 0.44, 1.64%로 나타났다. 조지방 함량은 0.97, 1.16, 2.49%로 나타났으며, 조단백질 함량은 7.30, 12.57, 11.18%로 나타났다. 탄수화물 함량은 85.42, 73.29, 76.14%로 나타났다. Sourdough starter의 pH는 모든 시료가 3일까지 저하되었으며, 홍국의 첨가량이 증가할수록 pH는 저하되는 경향을 나타내었다. 환원당과 총당의 경우 SD1은 3일, $SD2{\sim}4$는 1일까지 유의적으로 증가한 후 감소하였으며, 홍국의 첨가량이 증가할수록 높게 나타났다. 젖산균의 균수는 모든 시료들이 0일에서 나타나지 않았고, 2일에서 최대를 나타냈다. 효모의 균수는 SD1이 4일의 발효시간 동안 나타나지 않았으며, $SD2{\sim}4$는 3일까지 증가하였다. Mixograph 측정 결과 peak time, peak value 및 width of tail은 CSB가 가장 높게 나타났으며, $SDB1{\sim}3$은 홍국의 함유량이 증가할수록 낮게 나타났다. 발효 팽창력은 $SDB1{\sim}3$이 CSB보다 크게 나타났으며, 반죽 직후부터 45분간의 발효팽창력은 SDB1, SDB2가 SDB3보다 크게 나타났다. 비용적과 굽기 손실률의 측정 결과 SDB1이 가장 크게 나타났으며, 각각의 시료들은 비용적이 증가할 때 굽기 손실이 비례하여 증가하는 것으로 나타났다. 색도의 측정 결과 L값은 CSB가 가장 높은 값을 나타내었으며, 홍국의 함유량이 증가할수록 유의적으로 감소하였다. a값은 CSB가 가장 낮은 값을 나타내었으며, 홍국의 함유량이 증가할수록 유의적으로 증가하였다. b값은 CSB가 가장 낮은 값을 나타내었으며, 홍국의 함유량이 증가할수록 유의적으로 증가하였다. 물성측정 결과 경도와 응집성은 각 시료들 간의 유의적인 차이가 나타나지 않았다. 탄력성과 부서짐성은 CSB가 가장 낮았으며, 홍국의 함유량이 증가할수록 증가하였다. 점착성은 SDB1이 가장 낮았으며, 홍국의 함유량이 증가할수록 증가하였다. 관능검사 결과 기공의 균일성은 SDB1이 가장 균일한 것으로 나타났으며, 색은 홍국의 함유량이 증가할수록 높게 나타났다. 경도, 탄력성, 단맛 및 신맛 등은 홍국 함유량이 증가할수록 증가하는 것으로 나타났다. 이취는 SDB1이 가장 적게 나는 것으로 나타났으며, 전반적인 기호도는 SDB1이 가장 높았다. 따라서 홍국을 10% 첨가한 sourdough starter를 3일 동안 발효한 후 반죽에 첨가하여 sourdough bread를 제조할 때 품질이 가장 우수한 제품을 얻을 수 있었다.