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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.34 no.5, 2019년, pp.463 - 472
심솔 (선문대학교 식품과학과, 식품바이오융합 연구소) , 박영주 (선문대학교 식품과학과, 식품바이오융합 연구소) , 이진호 (선문대학교 식품과학과, 식품바이오융합 연구소) , 정소연 (선문대학교 식품과학과, 식품바이오융합 연구소) , 임주진 (선문대학교 식품과학과, 식품바이오융합 연구소) , 유가현 (선문대학교 식품과학과, 식품바이오융합 연구소) , 김은겸 (선문대학교 식품과학과, 식품바이오융합 연구소) , 서희재 (선문대학교 식품과학과, 식품바이오융합 연구소)
This study investigated the quality characteristics and antioxidant activities of morning bread containing various amounts of aronia sourdough starter. Morning breads were prepared with different volumes (0% (AS0), 15% (AS1), 25% (AS2), and 35% (AS3)) of aronia sourdough starter based on wheat flour...
핵심어 | 질문 | 논문에서 추출한 답변 |
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sourdough를 이용한 발효 시 어떤 효과가 있는가? | 9로 낮추게 되면 반죽의 저항성(resistance)과 신장성(extensibility)이 감소되고11), 반죽에 염산을 첨가하는 경우는 반죽의 탄력성(elasticity)이 저하되었다는 보고가 있다12). 그러나 천연 발효에 의해 제조되는 sourdough의 경우에는 발효시 생성된 유기산이 오히려 반죽의 물성을 개량하고13), 빵의 수분 보유력을 향상시켜 노화를 방지하고14), 유해 곰팡이의 생육억제를 통한 저장기간 연장15,16) 등의 효과가 있는 것으로 보고되고 있다. 최근에는 sourdough를 이용한 빵의 향미성분17,18), 혈당지수(glycemic index) 감소 효과19),인슐린 비의존형 당뇨병 및 심혈관질환 예방20) 등 sourdough 빵의 기능성에 대한 연구도 활발히 이루어지고 있다. | |
이 실험에서 사용한 sourdough 제조 과정에서 액종 제작 이후의 방법은? | 상온에서 72시간 건조시킨 아로니아 660 g에 설탕 230 g,물 750 mL를 혼합하여 살균된 유리병에 넣고 27oC(75%)로 고정된 incubator(IL-21, JEIO TECH, Daejeon, Korea)에서 3일간(72시간) 발효시킨 후 60 mesh sieve로 걸러서 sourdough 제조를 위한 액종을 완성하였다. 이 액종 700 g,우리밀 300 g, 설탕 15 g을 혼합한 후 살균된 유리병에 넣고 22oC(75%)로 고정된 incubator(IL-21, JEIO TECH,Daejeon, Korea)에서 2일간(48시간) 발효하여 sourdough starter를 제조하였다. | |
아로니아란? | 아로니아는 장미과에 속하는 기능성 베리류의 일종으로26),다른 베리류에 비해 안토시아닌이 매우 풍부히 함유되어있으며27), 건조물 중량 당 평균 1% 정도의 안토시아닌을 함유하므로 짙은 자줏빛을 나타낸다28,29). 아로니아에 함유되어 있는 안토시아닌은 cyanidin과 3-o-galactoside, 3-oglucoside, 3-o-arabioside, 3-o-xyloside 등이 결합한 배당체 형태로 존재하며28,30,31), 시력개선효과, 항산화 작용, 동맥경화 및 심혈관계 질환 예방, 암예방, 당뇨예방, 면역증진 등에 효과가 있는 것으로 알려져 있다32-36). |
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