본연구는 옥수수식빵 냉동생지에 활성글루텐을 1%, 2%, 3%, 4% 첨가하여 8주간 냉동 보관하면서 1주 단위로 옥수수식빵 냉동생지를 해동, 발효, 굽기로 제품을 제조하여 냉동저장 기간에 따른 생지의 효모 생존률, 제품의 비용적, 부피, pH, 색도, Texture, 관능 기호도 평가 등을 실험한 결과 생지의 효모 균수는 냉동 저장기간이 경과하여도 활성글루텐 4%에서 1.10×10⁸cfu/g로 가장 높게 검출되었다. 제품의 비용적과 부피는 활성글루텐량이 증가할 수록 부피 및 비용적 값이 컸으며 pH는 대조구 및 실험구 모두 냉동 저장 기간이 증가할 수록 유의적으로 증가하였다. Crumb색도 변화는 L값은 반죽을 냉동하지 않았을 때보다 8주 후 유의적으로 감소하였고 적색도의 a값도 8주후 대조구 및 실험구 모두 감소하였다. 또한 옥수수 식빵의 특성상 황색도의 b값은 8주 후 대조구 및 실험구 모두 증가하는 경향을 보였다. Texture의 특성인 경도와 ...
본연구는 옥수수식빵 냉동생지에 활성글루텐을 1%, 2%, 3%, 4% 첨가하여 8주간 냉동 보관하면서 1주 단위로 옥수수식빵 냉동생지를 해동, 발효, 굽기로 제품을 제조하여 냉동저장 기간에 따른 생지의 효모 생존률, 제품의 비용적, 부피, pH, 색도, Texture, 관능 기호도 평가 등을 실험한 결과 생지의 효모 균수는 냉동 저장기간이 경과하여도 활성글루텐 4%에서 1.10×10⁸cfu/g로 가장 높게 검출되었다. 제품의 비용적과 부피는 활성글루텐량이 증가할 수록 부피 및 비용적 값이 컸으며 pH는 대조구 및 실험구 모두 냉동 저장 기간이 증가할 수록 유의적으로 증가하였다. Crumb색도 변화는 L값은 반죽을 냉동하지 않았을 때보다 8주 후 유의적으로 감소하였고 적색도의 a값도 8주후 대조구 및 실험구 모두 감소하였다. 또한 옥수수 식빵의 특성상 황색도의 b값은 8주 후 대조구 및 실험구 모두 증가하는 경향을 보였다. Texture의 특성인 경도와 응집성은 반죽을 냉동하지 않았을 때보다 8주후 대조구 및 실험구가 모두 증가 하였고 탄력성, 씹힘성, 검성은 저장 기간이 증가할 수록 유의적으로 감소를 하였다. 관능평가는 1주 단위로 베이커리 연구원을 대상으로 평가를 한 결과 활성글루텐3% 첨가한 생지에서 종합적인 기호도에서 가장 높은 점수를 얻었다. 이상의 연구결과 활성글루텐을 옥수수 식빵 냉동생지에 첨가하여 1주 단위로 냉동저장을 하여 식빵을 제조하였을때 대조구에 비해 실험구에서 활성글루텐량이 증가할 수록 안정적 이었으며 또한 4주 이후 대조구 및 실험구 모두 효모의 생균수, 부피, 비용적 등 과도한 감소로 냉동생지의 문제점인 이스트의 동결장애와 글루텐 막의 손상으로 품질이 저하되는 경향을 보였고 활성 글루텐 첨가 옥수수 식빵 냉동생지의 저장주기는 본 실험을 통해 4주까지가 안정적임을 알 수 있었다
본연구는 옥수수식빵 냉동생지에 활성글루텐을 1%, 2%, 3%, 4% 첨가하여 8주간 냉동 보관하면서 1주 단위로 옥수수식빵 냉동생지를 해동, 발효, 굽기로 제품을 제조하여 냉동저장 기간에 따른 생지의 효모 생존률, 제품의 비용적, 부피, pH, 색도, Texture, 관능 기호도 평가 등을 실험한 결과 생지의 효모 균수는 냉동 저장기간이 경과하여도 활성글루텐 4%에서 1.10×10⁸cfu/g로 가장 높게 검출되었다. 제품의 비용적과 부피는 활성글루텐량이 증가할 수록 부피 및 비용적 값이 컸으며 pH는 대조구 및 실험구 모두 냉동 저장 기간이 증가할 수록 유의적으로 증가하였다. Crumb색도 변화는 L값은 반죽을 냉동하지 않았을 때보다 8주 후 유의적으로 감소하였고 적색도의 a값도 8주후 대조구 및 실험구 모두 감소하였다. 또한 옥수수 식빵의 특성상 황색도의 b값은 8주 후 대조구 및 실험구 모두 증가하는 경향을 보였다. Texture의 특성인 경도와 응집성은 반죽을 냉동하지 않았을 때보다 8주후 대조구 및 실험구가 모두 증가 하였고 탄력성, 씹힘성, 검성은 저장 기간이 증가할 수록 유의적으로 감소를 하였다. 관능평가는 1주 단위로 베이커리 연구원을 대상으로 평가를 한 결과 활성글루텐3% 첨가한 생지에서 종합적인 기호도에서 가장 높은 점수를 얻었다. 이상의 연구결과 활성글루텐을 옥수수 식빵 냉동생지에 첨가하여 1주 단위로 냉동저장을 하여 식빵을 제조하였을때 대조구에 비해 실험구에서 활성글루텐량이 증가할 수록 안정적 이었으며 또한 4주 이후 대조구 및 실험구 모두 효모의 생균수, 부피, 비용적 등 과도한 감소로 냉동생지의 문제점인 이스트의 동결장애와 글루텐 막의 손상으로 품질이 저하되는 경향을 보였고 활성 글루텐 첨가 옥수수 식빵 냉동생지의 저장주기는 본 실험을 통해 4주까지가 안정적임을 알 수 있었다
This study conducted the following experiments about the effects of the 1%, 2%, 3%, 4% active gluten added to the frozen dough of corn bread on the quality characteristics of bread with frozen dough. By preserving of freezing the production adding 1%, 2%, 3%, 4% active gluten to the frozen dough of ...
This study conducted the following experiments about the effects of the 1%, 2%, 3%, 4% active gluten added to the frozen dough of corn bread on the quality characteristics of bread with frozen dough. By preserving of freezing the production adding 1%, 2%, 3%, 4% active gluten to the frozen dough of corn bread for 8 weeks, and the yeast count of bacteria and frozen dough were produced by thaw, fermentation, baking until 1 week, so the yeast survival rate of dough by the frozen storage time and the specific volume, bulk, pH chromaticity, texture, sensory evaluation of the products etc. were analyzed. 1. As results of measurement of yeast, the control group sample showed 2.50-2.52×10⁸cfu/g and there was no difference of count of bacteria when the count of bacteria, paste were not freezing, but as the storage time increased, the count of bacteria after 4 weeks was lowest with 1.20×10⁸cfu/g, and as th active gluten-dosage increased, the detector rate of count of bacteria was high. After 8 weeks of frozen storage, it showed the control group of 1.00×10⁷cfu/g, active gluten 1% of 1.10×10⁷cfu/g, active gluten 2% of 1.20×10⁷cfu/g, active gluten 3% of 1.00×10⁸cfu/g and active gluten 4% of 1.10×10⁸cfu/g, thus, the yeast count of bacteria of the dough was detected as highest with 1.10×10⁸cfu/g in the active gluten 4% after the frozen storage time passed. It can be seen that product of big bulk can be obtained by the death rate decrease & protein supplement of yeast due to active gluten added. 2. It can be seen that there were the significant differences of the bulk of product between the control group and each sample. This trend continued during frozen storage, so as the storage time increased, the decrease of the bulk in the control group was high, and the frozen dough with adding 4% active gluten was highest. It can be seen that if the protein content of wheat flour is high, then the thaw⦁fermentation⦁baking bulk will be high in the frozen dough as well. 3. As the cost result of products, there were differences between each sample when the paste was not freezing, and as the frozen storage time increased, the each sample decreased as well, especially, the decrease of control group after 8 weeks was most extreme with 2.91mL, and the significant decrease of the specific volume value was lowest with 3.40mL in the active gluten 4% experimental group. 4. About the pH change of product, pH of the control group increased as the 5.72 active gluten dosage increased with significant differences when the paste was not freezing, after 8 weeks, both of control group & experimental group increased as the frozen storage time passed. 5. About the crumb chromaticity change, L value significantly decreased after 8 weeks more than when the paste was not freezing, and about the a value of the red chromaticity, both of control group & experimental group decreased after 8 weeks. About the b value of yellow chromaticity, both of weeks control group & experimental group increased after 8. 6. About the hardness and cohesiveness as the properties of texture, the control group & experimental group increased after 8 weeks more than the past was not freezing, and the elasticity, chewiness, gumminess significantly decreased as the storage time is getting longer. 7. It can be seen the volume of the bulk in the sensory evaluation will be better as the active gluten increases, and the crust color. The crust characteristics showed the significant differences until 3 weeks of frozen storage, but since after s weeks, there was no significant difference between the each sample. The balance got the higher scores by the storage time of adding active gluten 3%. The pore and fill color obtained higher scores in the active gluten 3% from 1 weeks until 8 weeks, the scent obtained higher scores in the active gluten 3%, and the control group showed extreme decrease with 3.75 from after 2 weeks. As results of the studies above, the active gluten was stable when it is increased in the experimental group until 4 weeks when the frozen dough was made by adding it in the frozen dough of corn bread compared to the control group, and both of control group & experimental group showed that the qualities decreased after 8 weeks. About the comprehensive preferences, the frozen dough adding active gluten 3% was evaluated as the most appropriate.
This study conducted the following experiments about the effects of the 1%, 2%, 3%, 4% active gluten added to the frozen dough of corn bread on the quality characteristics of bread with frozen dough. By preserving of freezing the production adding 1%, 2%, 3%, 4% active gluten to the frozen dough of corn bread for 8 weeks, and the yeast count of bacteria and frozen dough were produced by thaw, fermentation, baking until 1 week, so the yeast survival rate of dough by the frozen storage time and the specific volume, bulk, pH chromaticity, texture, sensory evaluation of the products etc. were analyzed. 1. As results of measurement of yeast, the control group sample showed 2.50-2.52×10⁸cfu/g and there was no difference of count of bacteria when the count of bacteria, paste were not freezing, but as the storage time increased, the count of bacteria after 4 weeks was lowest with 1.20×10⁸cfu/g, and as th active gluten-dosage increased, the detector rate of count of bacteria was high. After 8 weeks of frozen storage, it showed the control group of 1.00×10⁷cfu/g, active gluten 1% of 1.10×10⁷cfu/g, active gluten 2% of 1.20×10⁷cfu/g, active gluten 3% of 1.00×10⁸cfu/g and active gluten 4% of 1.10×10⁸cfu/g, thus, the yeast count of bacteria of the dough was detected as highest with 1.10×10⁸cfu/g in the active gluten 4% after the frozen storage time passed. It can be seen that product of big bulk can be obtained by the death rate decrease & protein supplement of yeast due to active gluten added. 2. It can be seen that there were the significant differences of the bulk of product between the control group and each sample. This trend continued during frozen storage, so as the storage time increased, the decrease of the bulk in the control group was high, and the frozen dough with adding 4% active gluten was highest. It can be seen that if the protein content of wheat flour is high, then the thaw⦁fermentation⦁baking bulk will be high in the frozen dough as well. 3. As the cost result of products, there were differences between each sample when the paste was not freezing, and as the frozen storage time increased, the each sample decreased as well, especially, the decrease of control group after 8 weeks was most extreme with 2.91mL, and the significant decrease of the specific volume value was lowest with 3.40mL in the active gluten 4% experimental group. 4. About the pH change of product, pH of the control group increased as the 5.72 active gluten dosage increased with significant differences when the paste was not freezing, after 8 weeks, both of control group & experimental group increased as the frozen storage time passed. 5. About the crumb chromaticity change, L value significantly decreased after 8 weeks more than when the paste was not freezing, and about the a value of the red chromaticity, both of control group & experimental group decreased after 8 weeks. About the b value of yellow chromaticity, both of weeks control group & experimental group increased after 8. 6. About the hardness and cohesiveness as the properties of texture, the control group & experimental group increased after 8 weeks more than the past was not freezing, and the elasticity, chewiness, gumminess significantly decreased as the storage time is getting longer. 7. It can be seen the volume of the bulk in the sensory evaluation will be better as the active gluten increases, and the crust color. The crust characteristics showed the significant differences until 3 weeks of frozen storage, but since after s weeks, there was no significant difference between the each sample. The balance got the higher scores by the storage time of adding active gluten 3%. The pore and fill color obtained higher scores in the active gluten 3% from 1 weeks until 8 weeks, the scent obtained higher scores in the active gluten 3%, and the control group showed extreme decrease with 3.75 from after 2 weeks. As results of the studies above, the active gluten was stable when it is increased in the experimental group until 4 weeks when the frozen dough was made by adding it in the frozen dough of corn bread compared to the control group, and both of control group & experimental group showed that the qualities decreased after 8 weeks. About the comprehensive preferences, the frozen dough adding active gluten 3% was evaluated as the most appropriate.
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