Teff (Eragrostis tef) 분말을 이용한 Gluten-free 식빵의 품질 특성에 잔탄검과 구아검이 미치는 영향 Effects of Xanthan Gum and Guar Gum on the Quality Characteristics of Gluten-free Bread using Teff (Eragrostis tef) Flour원문보기
This study investigated quality characteristics and sensory properties of gluten-free bread using teff flour and various gums. The five samples used in this study were control (wheat flour), T (teff flour), TG (teff flour, guar gum), TX (teff flour, xanthan gum), and TGX (teff flour, guar gum, xanth...
This study investigated quality characteristics and sensory properties of gluten-free bread using teff flour and various gums. The five samples used in this study were control (wheat flour), T (teff flour), TG (teff flour, guar gum), TX (teff flour, xanthan gum), and TGX (teff flour, guar gum, xanthan gum). Baking loss, moisture content, pH, salinity, brix, dough expansion, color value, texture property, and sensory property were measured for each sample. As a result, pH was the highest in TX at 6.11 and the lowest in the control at 5.77. Salinity was the highest in the control at 0.80% and lowest in TG at 0.04%. Brix was the lowest in TX at $1.10^{\circ}Bx$. While moisture content was the highest in the control at 43.58%, gluten-free breads using teff flour had no significant difference (p<0.05). Baking loss rate of bread was no significant difference among samples (p<0.05). Dough expansion rate by fermentation was the highest in the control at 108.89% and the lowest in T at 17.84%. L-value of crust had no significant difference (p<0.05). For L-value of crumb, the control was the highest at 64.34 and T was the lowest at 33.84. In texture properties analysis, hardness was the highest in TGX at 16.00 N and the lowest in the control at 2.87 N. There was no significant difference in springiness (p<0.05). Chewiness was the highest in TX and TGX. The result of sensory properties was that while there were no significant differences in color, salty taste, flavor, and overall acceptability, there was a significant difference in softness and sweetness (p<0.05). These results showed that use of teff flour and gums rather than using only teff flour for bread manufacturing can improve quality characteristics in dough expansion and texture properties. It is considered that xanthan gum or guar gum are appropriate on bread using teff for quality characteristics.
This study investigated quality characteristics and sensory properties of gluten-free bread using teff flour and various gums. The five samples used in this study were control (wheat flour), T (teff flour), TG (teff flour, guar gum), TX (teff flour, xanthan gum), and TGX (teff flour, guar gum, xanthan gum). Baking loss, moisture content, pH, salinity, brix, dough expansion, color value, texture property, and sensory property were measured for each sample. As a result, pH was the highest in TX at 6.11 and the lowest in the control at 5.77. Salinity was the highest in the control at 0.80% and lowest in TG at 0.04%. Brix was the lowest in TX at $1.10^{\circ}Bx$. While moisture content was the highest in the control at 43.58%, gluten-free breads using teff flour had no significant difference (p<0.05). Baking loss rate of bread was no significant difference among samples (p<0.05). Dough expansion rate by fermentation was the highest in the control at 108.89% and the lowest in T at 17.84%. L-value of crust had no significant difference (p<0.05). For L-value of crumb, the control was the highest at 64.34 and T was the lowest at 33.84. In texture properties analysis, hardness was the highest in TGX at 16.00 N and the lowest in the control at 2.87 N. There was no significant difference in springiness (p<0.05). Chewiness was the highest in TX and TGX. The result of sensory properties was that while there were no significant differences in color, salty taste, flavor, and overall acceptability, there was a significant difference in softness and sweetness (p<0.05). These results showed that use of teff flour and gums rather than using only teff flour for bread manufacturing can improve quality characteristics in dough expansion and texture properties. It is considered that xanthan gum or guar gum are appropriate on bread using teff for quality characteristics.
테프에 관한 국외 연구로는 Abebe 등(2007)이 발표한 테프의 수산, 아연, 철분, 칼슘 함량과 생체이용 분석, Hager 등(2012)이 발표한 테프 분말과 밀가루의 영양 특성과 초미세 구조 비교, Mekonnen 등(2014)이 발표한 gluten-free 음료 제조를 위한 테프의 맥아제조, 양조 및 제조가능성이 있으며, 국내 연구로는 Park(2014)이 발표한 즉석 인제라 개발을 위한 발효 테프 분말 제조 및 영양강화, Joung 등(2017)이 발표한 테프 분말을 첨가한 파운드 케이크의 품질 특성 및 노화 억제 분석이 있다. 따라서 본 연구에서는 gluten-free 테프 분말과 검류를 첨가한 식빵의 이화학적 품질 및 관능적 특성을 상호 비교함으로써 테프 분말 및 검류의 이용 가능성을 확인하고, 다양한 제빵 가공 가능성에 대한 기초자료를 제시하고자 하였다.
제안 방법
본 연구에서는 글루텐 알레르기인 셀리악 질병 환자들과 소화기관이 약한 사람들을 위해 gluten-free 곡물로써 영양적 가치가 우수한 테프를 이용하여 식빵을 제조하였으며, 이화학적 품질 특성 및 소비자 기호도를 분석하였다. 강력분으로 제조한 식빵을 대조구로 제조하였으며, 테프 분말, 잔탄검, 구아검, 잔탄검 및 구아검을 혼합하여 T, TX, TG, TGX 등 총 5종류의 식빵을 제조하였다. 대조구와 첨가구 반죽의 pH는 5.
본 연구에서는 글루텐 알레르기인 셀리악 질병 환자들과 소화기관이 약한 사람들을 위해 gluten-free 곡물로써 영양적 가치가 우수한 테프를 이용하여 식빵을 제조하였으며, 이화학적 품질 특성 및 소비자 기호도를 분석하였다. 강력분으로 제조한 식빵을 대조구로 제조하였으며, 테프 분말, 잔탄검, 구아검, 잔탄검 및 구아검을 혼합하여 T, TX, TG, TGX 등 총 5종류의 식빵을 제조하였다.
통계처리는 분산분석(ANOVA)과 p<0.05 수준에서 다중범위 검정(Duncan's multiple range test)을 SPSS(IBM SPSS Statistics 23, International Business Machines Corporation, NewYork, USA)로 시행하여 시료 간 유의적인 차이를 검증하였다(Table 2).
이론/모형
식빵의 재료 배합 비율은 Campo, del Arco, Urtasun, Oria와 Ferrer-Mairal(2016)의 연구를 참고하였으며, Mekonnen등(2014)의 연구에 따라 wheat flour 100%만 첨가한 것을 대조구(Control)로 하여 wheat flour 500 g 중량에 대한 비율로 gluten-free 곡물인 테프 분말에 글루텐 성분으로 작용할 수 있는 잔탄검과 구아검을 첨가하여 teff flour 85% + corn starch 15%(T), teff flour 85% + corn starch 15% + guar gum 3%(TG),teff flour 85% + corn starch 15% + xanthan gum 3%(TX), teff flour 85% + corn starch 15% + guar gum 1.5% + xanthan gum1.5%(TGX)의 5가지 gluten-free식빵을 Table 1과 같은 조성비율로 제조하였다. 제조 방법은 Fig.
성능/효과
05). 따라서 잔탄검을 첨가하여 테프 gluten-free 식빵을 제조하여도 기존의 식빵과 유사한 품질을 나타날 것으로 기대되어지나, 잔탄검 첨가 시 발효 팽창력에서 대조구의 발효력보다 낮게 측정되어 이는 대조구와 비슷한 조직감을 얻기 어려운 문제점도 발견되었다. 추후에 구아검과 잔탄검이 아닌 다른 검류를 활용한 발효력 높은 gluten-free 테프 식빵 개발에 대한 연구가 진행되어야 할 것으로 생각된다.
후속연구
따라서 잔탄검을 첨가하여 테프 gluten-free 식빵을 제조하여도 기존의 식빵과 유사한 품질을 나타날 것으로 기대되어지나, 잔탄검 첨가 시 발효 팽창력에서 대조구의 발효력보다 낮게 측정되어 이는 대조구와 비슷한 조직감을 얻기 어려운 문제점도 발견되었다. 추후에 구아검과 잔탄검이 아닌 다른 검류를 활용한 발효력 높은 gluten-free 테프 식빵 개발에 대한 연구가 진행되어야 할 것으로 생각된다.
질의응답
핵심어
질문
논문에서 추출한 답변
테프란?
테프(Eragrostis tef)는 조, 수수, 퀴노아처럼 크기가 작고 글루텐이 없는 성질을 지닌 고대 곡물의 한 종류이며, 세계적으로 기후와 고도에 상관없이 잘 자라며, 옥수수, 수수, 밀, 보리보다 병충해에 강한 것으로 알려져 있다(Bultosa,2016). 생산량은 2013∼2014년 기준 에디오피아에서 376만 톤에 달하며, 미국과 네덜란드 등 일부 선진국가에서도 재배되고 있다(Bultosa, 2016).
테프는 어느 국가에서 재배되는가?
테프(Eragrostis tef)는 조, 수수, 퀴노아처럼 크기가 작고 글루텐이 없는 성질을 지닌 고대 곡물의 한 종류이며, 세계적으로 기후와 고도에 상관없이 잘 자라며, 옥수수, 수수, 밀, 보리보다 병충해에 강한 것으로 알려져 있다(Bultosa,2016). 생산량은 2013∼2014년 기준 에디오피아에서 376만 톤에 달하며, 미국과 네덜란드 등 일부 선진국가에서도 재배되고 있다(Bultosa, 2016). 테프의 영양 성분은 미네랄과 불포화 지방산이 풍부하고, 단백가가 높으며(Abebe et al.
식빵의 주요 재료는?
식빵은 15세기에 영국에서 처음 등장하였으며, 제빵 기술의 발전으로 다양한 종류의 식빵이 등장하였고, 품질이 크게 향상되었다. 식빵의 반죽법은 중종법과 직접법 두 가지로 분류되며, 강력분, 유지, 이스트, 개량제, 설탕, 달걀 등이 주요 재료로 사용된다(Korean Bakers Association, 1994). 식빵 제조에서 가장 중요한 과정은 발효공정을 통해 생성되는 가스 팽창이며, 밀가루에 함유된 글루텐은 이러한 발효공정으로 생성된 가스를 포집하는 중요한 역할로 작용한다.
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