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논문 상세정보

흑맥가루와 올리브유 첨가 식빵의 제조조건 최적화

Optimization of White Pan Bread Preparation by Addition of Black Barley Flour and Olive Oil using Response Surface Methodology

초록

흑맥가루와 올리브유를 첨가하여 식빵의 영양성과 기호성을 개선하기 위해, 밀가루 대체 흑맥가루 첨가량은 6-34%로, 쇼트닝 대체 올리브유 첨가량은 0.6-3.4%로 첨가량을 달리 하여 식빵을 제조한 후 반응표면분석법으로 최적화하여 최적조건을 구하고자 하였다. 실험결과 이화학적 특성과 물성 중 무게, 부피, 비용적, 명도, 적색도, 황색도, 경도, 탄력성, 응집성, 씹힘성이 linear 모델이 채택되었으며, 검성은 quadratic 모델이 채택되었다. 관능적 특성 중에서는 색, 외관, 조직감, 맛, 전체적 기호도가 quadratic 모델이 채택되었고, 향은 이차 회귀분석에 대한 설명력이 부족한 것으로 나타났다. 이화학적 특성과 물성 중 흑맥가루와 올리브유 첨가량이 증가할수록 무게, 적색도, 경도, 응집성, 검성, 씹힘성이 증가하였고 부피, 비용적, 명도, 황색도, 탄력성은 감소하였다. 이화학적 특성과 물성 특성에 흑맥가루 첨가량에 대한 영향이 올리브유 첨가량에 대한 영향 보다 컸다. 관능특성 검사 결과 향을 제외한 모든 관능검사 항목에서 흑맥가루와 올리브유 첨가량에 의해 증가하다가 감소하는 경향을 볼 수 있었으며, 올리브유에 대한 영향은 흑맥가루 첨가량에 대한 영향보다 적었다. 관능특성 검사 결과 중 유의성이 있었던 모든 항목의 최대값을 목표범위를 충족시키는 최적의 배합비율은 흑맥가루 18.00%, 올리브유 1.80%로 산출되었다. 본 연구 결과는 흑맥가루와 올리브유를 이용한 식빵을 비롯한 기능성 식품의 개발에 있어 기초자료로 이용될 것으로 기대된다.

Abstract

The purpose of this study was to determine the optimal amount of 2 ingredients, i.e., black barley flour ($X_1$), and olive oil ($X_2$), for the production of white pan bread from black barley flour. The experiment was designed according to the central composite design of response surface methodology, which showed 10 experimental points, including 2 replicates for black barley flour and olive oil. Significant differences were found in the results of the physical and mechanical properties analysis of each sample, including weight (p<0.05), volume (p<0.01), specific loaf volume (p<0.01), color L (p<0.01), color a (p<0.001), color b (p<0.05), hardness (p<0.001), springiness (p<0.01), cohesiveness (p<0.01), gumminess (p<0.001) and chewiness (p<0.05). Significant differences in the sensory measurements were observed in color (p<0.01), appearance (p<0.01), texture (p<0.05), taste (p<0.05) and overall quality (p<0.05). The optimum formulation, which was calculated using the numerical and graphical methods, was determined to be 18.00% black barley flour and 1.80% olive oil.

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이 논문을 인용한 문헌 (5)

  1. Lee, HeeJeong ; Baik, Jae-Eun ; Joo, Nami 2014. "Quality Characteristics and Storage Stability of Bread with Allium hookeri Powder" 한국식품영양학회지 = The Korean journal of food and nutrition, 27(2): 318~329 
  2. Jung, Kyong Im ; Park, Jae Ha ; Kim, Mi Jeong 2014. "Investigation of Factors on the Sensory Characteristics of Milk Bread with Tumeric Powder (Curcuma longa L.) Using Fractional Factorial Design Method" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 43(4): 592~603 
  3. Choi, Soon-Nam ; Joo, Mi-Kyoung ; Chung, Nam-Yong 2014. "Quality Characteristics of Bread Added with Stevia Leaf Powder" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 30(4): 419~427 
  4. Shin, Dong-Sun ; Yoo, Yeon-Mi ; Park, Bo-Ram 2014. "Quality Characteristics of Iced Pumpkin Paste Cookies Prepared Using Different Fat and Fatty Oils" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 30(5): 509~516 
  5. Jeong, Hyun-Chul ; Yoo, Seung-Seok 2014. "Quality Characteristics of Pan Bread Added with Color Barley Powder" 한국조리학회지 = The Korean journal of culinary research, 20(4): 127~143 

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