Hydrocolloid가 반죽의 레올로지 및 식빵의 품질특성에 미치는 영향 Effect of Hydrocolloids on Rheological Properties of Dough and Quality Characteristics of White Pan Bread원문보기
HPMC(hydroxypropylmethylcellulose), MC(methylcellulose), AG(arabic gum), SA(sodium alginate) 등의 hydrocolloid를 밀가루 중량대비 0.5% 첨가한 반죽의 레올로지를 조사하기 위하여 farinogram, alveogram, 호화, rheo- fermentometer, 발효 팽창력 등의 특성과, 식빵의 품질에 미치는 영향을 조사하기 위하여 ...
HPMC(hydroxypropylmethylcellulose), MC(methylcellulose), AG(arabic gum), SA(sodium alginate) 등의 hydrocolloid를 밀가루 중량대비 0.5% 첨가한 반죽의 레올로지를 조사하기 위하여 farinogram, alveogram, 호화, rheo- fermentometer, 발효 팽창력 등의 특성과, 식빵의 품질에 미치는 영향을 조사하기 위하여 굽기손실률, 부피, 레올로지(경도, max. G, 탄력성), 수분함량, 수분활성도, 관능검사 등을 분석한 결과는 다음과 같다. Farinogram 시험에서 hydrocolloid 첨가로 흡수율, 반죽발전시간, 안정도, 약화도 등이 변화하였다. 흡수율은 HPMC가 67.4±0.12%로 가장 높았고, 반죽발전시간은 AG가 9.1±1.77분, 안정도는 HPMC가 12.7±0.42분, 약화도는 AG가 9.8±1.3분으로 가장 길었다. Alveogram 시험에서 P, G, P/L 모두 증가되었고, L은 모두 감소하였다. W는 HPMC와 SA는 증가되었으나 MC와 AG는 감소되었다. 호화특성에서 초기호화온도는 HPMC와 SA는 낮아졌고, MC와 AG는 높아졌으나 그 차이는 크지 않았다. 최고점도는 AG 이외의 것에서 높아졌고, 약화도는 모두 증가되었으며, 최종점도와 set back은 모두 낮아졌다. Rheofermentometer 시험에서 Hm은 HPMC가 가장 높았고, 총 부피는 SA가 가장 컸으며, 발효 팽창력시험에서 120분 발효 동안 SA의 부피가 가장 컸다. 식빵의 굽기손실률은 HPMC가 9%로 가장 적었고, 부피는 SA가 가장 컸으며, 레올로지로 경도와 max. G는 HPMC가 가장 낮았고, 탄력성은 SA가 가장 컸다. 수분함량과 수분활성도는 HPMC가 가장 높았고, 관능검사에서는 HPMC가 내부?외부 평가에서 높은 점수를 얻어 가장 선호하는 식빵으로 평가되었다. 이는 HPMC의 첨가로 반죽의 레올로지 및 제품에 좋은 영향을 줄 것으로 생각된다.
HPMC(hydroxypropylmethylcellulose), MC(methylcellulose), AG(arabic gum), SA(sodium alginate) 등의 hydrocolloid를 밀가루 중량대비 0.5% 첨가한 반죽의 레올로지를 조사하기 위하여 farinogram, alveogram, 호화, rheo- fermentometer, 발효 팽창력 등의 특성과, 식빵의 품질에 미치는 영향을 조사하기 위하여 굽기손실률, 부피, 레올로지(경도, max. G, 탄력성), 수분함량, 수분활성도, 관능검사 등을 분석한 결과는 다음과 같다. Farinogram 시험에서 hydrocolloid 첨가로 흡수율, 반죽발전시간, 안정도, 약화도 등이 변화하였다. 흡수율은 HPMC가 67.4±0.12%로 가장 높았고, 반죽발전시간은 AG가 9.1±1.77분, 안정도는 HPMC가 12.7±0.42분, 약화도는 AG가 9.8±1.3분으로 가장 길었다. Alveogram 시험에서 P, G, P/L 모두 증가되었고, L은 모두 감소하였다. W는 HPMC와 SA는 증가되었으나 MC와 AG는 감소되었다. 호화특성에서 초기호화온도는 HPMC와 SA는 낮아졌고, MC와 AG는 높아졌으나 그 차이는 크지 않았다. 최고점도는 AG 이외의 것에서 높아졌고, 약화도는 모두 증가되었으며, 최종점도와 set back은 모두 낮아졌다. Rheofermentometer 시험에서 Hm은 HPMC가 가장 높았고, 총 부피는 SA가 가장 컸으며, 발효 팽창력시험에서 120분 발효 동안 SA의 부피가 가장 컸다. 식빵의 굽기손실률은 HPMC가 9%로 가장 적었고, 부피는 SA가 가장 컸으며, 레올로지로 경도와 max. G는 HPMC가 가장 낮았고, 탄력성은 SA가 가장 컸다. 수분함량과 수분활성도는 HPMC가 가장 높았고, 관능검사에서는 HPMC가 내부?외부 평가에서 높은 점수를 얻어 가장 선호하는 식빵으로 평가되었다. 이는 HPMC의 첨가로 반죽의 레올로지 및 제품에 좋은 영향을 줄 것으로 생각된다.
This study was carried out to evaluate the rheological properties of dough and quality characteristics of white pan bread containing 0.5% of hydrocolloids(HPMC, MC, AG, SA). Farinogram, alveogram, rapid visco analyzer(RVA), rheofermentometer and fermentation power were analyzed for dough rheology an...
This study was carried out to evaluate the rheological properties of dough and quality characteristics of white pan bread containing 0.5% of hydrocolloids(HPMC, MC, AG, SA). Farinogram, alveogram, rapid visco analyzer(RVA), rheofermentometer and fermentation power were analyzed for dough rheology and baking loss, bread volume, rheology, moisture content, water activity and sensory evaluation were examined for the bread quality. By adding hydrocolloid, the water absorption, dough development time, stability and break down were changed in farinogram. The water absorption of HPMC was the highest record, that was 67.4±0.12%. The dough development time of AG was the longest, that was 9.1±1.77 min. In stability, HPMC was the longest, that was 12.7±0.42 min, and in break down, AG was the longest, that was 9.8±1.3 min. In alveogram test, P, G, P/L value were increased but L value was decreased. W value of HPMC and SA were increased, however it's C and AG were decreased. The initial pasting temperature of HPMC and SA in RVA became lower, but that of MC and AG became higher. However the difference was not significant. Peak viscosity also became higher except that of AG. The break down was increased in all cases. The final viscosity and set back became lower. Hm of the HPMC was the highest record in rheofermentometer. The total volume of SA was the biggest and SA's volume was also the biggest after 120 minutes of fermentation in fermentation power test. HPMC was the smallest in baking loss of bread. In bread volume, the SA was the biggest, that was 2,560 mL. In rheological properties, the hardness and max. G of HPMC were the lowest and the springness of the SA were the biggest. The moisture content and water activity of the HPMC were the highest. In sensory evaluation, HPMC was evaluated as the most preferred good by acquiring the highest record in internal and external evaluation.
This study was carried out to evaluate the rheological properties of dough and quality characteristics of white pan bread containing 0.5% of hydrocolloids(HPMC, MC, AG, SA). Farinogram, alveogram, rapid visco analyzer(RVA), rheofermentometer and fermentation power were analyzed for dough rheology and baking loss, bread volume, rheology, moisture content, water activity and sensory evaluation were examined for the bread quality. By adding hydrocolloid, the water absorption, dough development time, stability and break down were changed in farinogram. The water absorption of HPMC was the highest record, that was 67.4±0.12%. The dough development time of AG was the longest, that was 9.1±1.77 min. In stability, HPMC was the longest, that was 12.7±0.42 min, and in break down, AG was the longest, that was 9.8±1.3 min. In alveogram test, P, G, P/L value were increased but L value was decreased. W value of HPMC and SA were increased, however it's C and AG were decreased. The initial pasting temperature of HPMC and SA in RVA became lower, but that of MC and AG became higher. However the difference was not significant. Peak viscosity also became higher except that of AG. The break down was increased in all cases. The final viscosity and set back became lower. Hm of the HPMC was the highest record in rheofermentometer. The total volume of SA was the biggest and SA's volume was also the biggest after 120 minutes of fermentation in fermentation power test. HPMC was the smallest in baking loss of bread. In bread volume, the SA was the biggest, that was 2,560 mL. In rheological properties, the hardness and max. G of HPMC were the lowest and the springness of the SA were the biggest. The moisture content and water activity of the HPMC were the highest. In sensory evaluation, HPMC was evaluated as the most preferred good by acquiring the highest record in internal and external evaluation.
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