한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제41권5호
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  • Pages.681-686
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  • 2012
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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반죽에 가압가열 및 Microwave 처리가 빵의 품질에 미치는 영향

Effect of Autoclave and Microwave Treatments on Quality of Bread

  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 최정수 (경남정보대학교 제과제빵조리전공) ;
  • 김동현 (부경대학교 식품공학과/식품연구소) ;
  • 선우찬 (부경대학교 식품공학과/식품연구소) ;
  • 정슬아 (부경대학교 식품공학과/식품연구소) ;
  • 김현지 (부경대학교 식품공학과/식품연구소) ;
  • 정다현 (부경대학교 식품공학과/식품연구소) ;
  • 정희예 (부경대학교 식품공학과/식품연구소) ;
  • 최호덕 (세종대학교 식품공학과) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Kim, Koth-Bong-Woo-Ri (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Choi, Jung-Su (Subdivision of Food Science, Kyungnam College of information and Technology) ;
  • Kim, Dong-Hyun (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • SunWoo, Chan (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Jung, Seul-A (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Hyun-Jee (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Jeong, Da-Hyun (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Jeong, Hee-Ye (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Choi, Ho-Duk (Dept. of Food Science &Technology, Sejong University) ;
  • Ahn, Dong-Hyun (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • Received : 2012.04.10
  • Accepted : 2012.05.14
  • Published : 2012.05.31
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Abstract

모닝빵 반죽을 2차 발효 후에 microwave, 가압가열 및 microwave/가압가열 병행 처리를 하여 오븐에 굽기 전후 모닝빵의 품질에 미치는 영향을 알아보았다. 모닝빵의 pH는 가압가열 처리한 빵이 무처리구에 비해 약간 감소하는 경향을 보였으며, 수분함량은 microwave 처리한 반죽을 오븐에 구운 빵(25~28%)이 무처리구(33%)와 비교 시 가장 많이 감소하였다. 빵의 색도 측정 결과, 겉의 명도, 적색도 및 황색도는 오븐에 굽지 않은 microwave 1분 처리구를 제외하고는 무처리구와 큰 차이를 보이지 않았다. 빵 내부는 가압가열 처리한 빵에서 명도는 감소하였으며, 적색도 및 황색도는 증가하였다. 물성 측정 결과, 가압가열 처리한 빵에서 경도, 검성, 씸힘성 및 전단력이 무처리구에 비해 크게 증가하였다. 관능평가에서는 microwave 1분 처리 후 오븐에 구운 빵이 색, 향, 맛, 전체적인 기호도에서 무처리구와 유사한 평가를 받았으나, 가압가열/microwave 병행 처리 후 구운 빵이 색, 향, 형태, 질감 및 전체적인 기호도에서 가장 낮은 점수를 받았다. 이상으로 모닝빵 반죽에 물리적 처리 시 빵의 품질 및 관능적 특성을 좋지 않게 영향을 주는 것을 확인하였으며, 특히 이전 연구에서 빵의 알레르겐성을 가장 감소시 가압가열/microwave 병행 처리 후 오븐에 구운 빵이 품질 및 기호도 평가에서 가장 좋지 않은 결과를 보여 가압 가열 및 microwave 처리 후에도 빵의 품질을 유지할 수 있도록 연구가 더 진행되어야 할 것이다.

This study conducted autoclave and microwave treatments on dough to determine if there were any changes in quality after the dough was cooked into bread. Wheat dough after secondary fermentation was treated with a microwave (1 min), an autoclave (30 min), and both an autoclave and microwave (30 min/1 min). We then measured the pH, moisture content, color, texture, and sensory evaluation. The results showed that pH was slightly decreased when it was treated in an autoclave (baking and no baking) and autoclave/microwave (baking and no baking). When microwaved and baked, the moisture content most decreased compared to the control. In crust color, there were no considerable differences in lightness, redness, or yellowness compared to the control, except when microwaved (no baking). The lightness of the crumb color decreased, while redness and yellowness increased, when dough was treated with an autoclave (baking and no baking) and autoclave/microwave (baking and no baking). Hardness, gumminess, chewiness and shear force were significantly increased when dough was treated with an autoclave (baking and no baking) and autoclave/microwave (baking and no baking) compared to the control. In the sensory evaluation, there were no considerable differences in color, aroma, taste, or overall preference when microwaved and baked. Color, aroma, shape, and overall preference were the worst when the dough was treated with autoclave/microwave (baking and no baking). These results suggest that autoclaving and microwaving may reduce the quality of bread, and countermeasures to this problem are necessary.

Keywords

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