[논문]효소와 유산균으로 전처리한 밀싹분말을 첨가한 식빵의 품질 특성

주뤠이위; 박영민; 오종철; 임승용; 유현희

doi:10.9799/ksfan.2020.33.6.599

효소와 유산균으로 전처리한 밀싹분말을 첨가한 식빵의 품질 특성
Quality Characteristics of White Pan Bread Added with Wheat Sprout Powder by Enzyme and Lactic Acid Bacteria Pretreatment 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.33 no.6, 2020년, pp.599 - 613

주뤠이위 (하북사범대학교 가정학과) , 박영민 (군산대학교 식품영양학과) , 오종철 (군산대학교 수학과) , 임승용 (군산대학교 식품생명공학전공) , 유현희 (군산대학교 식품영양학전공)

Abstract ▼ AI-Helper

The purpose of this study was to evaluate the quality characteristics of white pan bread added with wheat sprout powder without treatment (WP) and wheat sprout powder with only enzyme treatment (WPE), only lactic acid bacteria treatment (WPL) and enzyme and lactic acid bacteria treatment (WPE&L). The three different powder concentration levels of 1%, 3%, and 5% were added to flour to produce the white pan bread. The bread volume and specific volume of the WPE&L group were the highest among all the addition groups. The bread weight, a-value, and b-value of the WP group was highest among all the addition groups, but the bread baking loss and the L-value of the WP group was the lowest among all the addition groups. The texture measurements indicated that the hardness, gumminess, and chewiness values of the bread were the highest in the WP group. The sensory evaluation test showed that bread in the WPE&L group with 3% wheat sprout powder was the best among all the samples studied. Based on our findings, we suggest that the enzyme and lactic acid bacteria pretreated wheat sprout powder is an effective ingredient for improving the overall quality of white pan bread.

주제어

표/그림 (7)

표 Table 1. Formulas for manufacturing of white pan bread added with wheat sprout powder by enzyme and lactic acid bacteria pretreatment
표 Table 2. Hunter's color of white pan bread dough with wheat sprout powder by enzyme and lactic acid bacteria pretreatment
표 Table 3. Dough density and pH of white pan bread dough added with wheat sprout powder by enzyme and lactic acid bacteria pretreatment
표 Table 4. Volume and weight of white pan bread added with wheat sprout powder by enzyme and lactic acid bacteria pretreatment
표 Table 5. Hunter's color of white pan bread added with wheat sprout powder by enzyme and lactic acid bacteria pretreatment
표 Table 6. Texture of white pan bread added with wheat sprout powder by enzyme and lactic acid bacteria pretreatment
표 Table 7. Sensory properties of white pan bread added with wheat sprout powder by enzyme and lactic acid bacteria pretreatment

참고문헌 (69)

An HL, Lee KS, Park SJ. 2008. Quality characteristics of white pan bread with mesangi (Capsosiphon fulvecense). J East Asian Soc Diet Life 18:563-568
An SH. 2015. Quality characteristics of cookies made with added wheat sprout powder. Korean J Food Cookery Sci 31:687-695
An SL. 2018. Quality characteristics of Sulgidduk added wheat sprouts powder. Ph.D. Thesis, Kongju National Univ. Kongju. Korea
Ber-Arye E, Goldin E, Wengrower D, Stamper A, Kohn R, Berry E. 2002. Wheat grass juice in the treatment of active distal ulcerative colitis: A randomized doubleblind placebo-controlled trial. Scandinavian J Gasoenterol 37:444-449
Chae HJ, Park DI, Lee SC, Oh CH, Oh NS, Kim DC, Won SI, In MJ. 2011. Improvement of antioxidative activity by enzyme treatment and lactic acid bacteria cultivation in black garlic. J Korean Soc Food Sci Nutr 40:660-664
Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristic of cookies made with sea tangle powder. Korean J Food Cult 21:541-549
Chung ES, An SH. 2015. Physicochemical and sensory characteristics of muffins added with wheat sprout powder. Korean J Culin Res 21:207-220
Cooke RD, Twiddy DR, Alan Reilly PJ. 1987. Lactic-acid fermentation as a low-cost means of food preservation in tropical countries. FEMS Microbiol Rev 46:369-379
Hanninen O, Rauma AL, Kaartinen K, Nenonen M. 1999. Vegan diet in physiological health promotion. Acta Physiol Hung 86:171-180

상세보기
Hong GJ. 2011. Bread development and usage plan of added halophyte Suaeda glauca and Spergularia marina. Ph.D. Thesis, Kyonggi Univ. Suwon. Korea
Hong SC, Choe SN. 2009. Studies on the manufacture and quality characteristics of bread made with Capsosiphon fulvecense powder. J Fish Mar Sci Educ 21:28-42
Hong SY, Shin GM. 2008. Quality characteristics of white pan bread with garlic powder. Korean J Food Nutr 21:485-491
Hwang CS, Jeong DY, Kim YS, Na JM, Shin DH. 2005. Effects of enzyme treatment on physicochemical characteristics of small red bean percolate. Korean J Food Sci Technol 37:189-193
Im JG, Kim YH. 1999. Effect of green tea addition on the quality of white bread. Korean J Soc Food Sci 15: 395-400
Jang SJ, Jo YJ, Seo JH, Kim OM, Jeong YJ. 2014. Enzyme treatment for clarification of spoiled oriental melon juice. Korean J Food Preserv 21:506-511
Joo SH, Park JD, Choi YS, Sung JM. 2018. A study of the optimization of white pan bread added with wheat sprout powder. Culin Sci Hosp Res 24:1-14
Jung JY. 2007. The textural and physicochemical properties of tofu-residue (Biji) cookies treated with and without proteolytic enzyme. Ph.D. Thesis, Seoul National Univ. Seoul. Korea
Jung KO, Seol CH, Moon KH, Kim DG, Im SY, Lee JH. 2019. Physicochemical properties and antioxidant activity of Arctium lappa L. fermented with lactic acid bacteria. J Chitin Chitosan 24:8-15
Kang H, Kim CJ. 2010. Effect of single or mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus on fermentation characteristics of buckwheat sproutadded yoghurt. J Korean Soc Food Cult 25:76-81
Kang SH. 2019. Effects of enzyme-treated Triticum aestivum sprout extracts on the activity of whitening and antiwrinkle. Ph.D. Thesis, Wonkwang Univ. Iksan. Korea
Ki MR, Kim RY, Chun SS. 2005. Effects of Kimchi powder on the quality of white bread dough. J East Asian Soc Diet Life 15:334-339
Kim CS. 2010. Rheological properities of bread dough made from Cordyceps militaris powder. Korean J Food Nutr 23:8-14
Kim DH, Yeon SJ, Jang KI. 2016b. Quality characteristics and antioxidant activity of espresso coffee prepared with green bean fermented by lactic acid bacteria. J Korean Soc Food Sci Nutr 45:1799-1807
Kim H. 2009. The manufacturing of fermented tea by the treatment of enzyme and Lactobacillus. Master's Thesis, Korea Polytechnic Univ. Siheung. Korea
Kim HJ. 2016. Antioxidant and physiological activities of Korean wheat sprouts. Master's Thesis, Gwangju Women's Univ. Gwangju. Korea
Kim JG, Choi HS, Kim WJ, Oh HI. 1999. Physical and sensory characteristics of persimmon jam prepared with enzyme treated persimmon juice. Korean J Soc Food Sci 15:50-54
Kim JK, Kim YH, Oh JC, Yu HH. 2013a. Optimization of white pan bread preparation by addition of black barley flour and olive oil using response surface methodology. Korean J Food Sci Technol 45:180-190
Kim MH, Kwak HJ, Yoo BH, Kim DJ, Youn SJ. 2013c. Quality characteristics and antioxidant effects of grape juice obtained with different extraction methods. Korean J Food Preserv 20:784-790
Kim MS, Park JD, Lee HY, Kum JS. 2013b. Effect of rice flour prepared with enzyme treatment on quality characteristics of rice cookies. J Korean Soc Food Sci Nutr 42:1439-1445
Kim SG, Cho NJ, Kim YH. 2009. Baking Science. pp.28- 131. B&C World
Kim SH. 2010. Physicochemical properties of Dioscorea-opposita Thunb. fermented by lactic acid bacteria and its gastroprotective effect, and application into yogurt. Ph.D. Thesis, Sejong Univ. Seoul. Korea
Kim WM, Lee GH. 2015. Comparison of imported wheat flour bread making properties and Korean wheat flour bread making properties made by various bread making methods. J Korean Soc Food Sci Nutr 44:434-441
Kim WM, Oh ST, Song MR, Kim KH, Lee GH. 2017. Physical properties of pan bread made with various amounts of squeezed Danggui leaf (Angelica acutiloba Kitagawa) juice. J Korean Soc Food Sci Nutr 46:971-978
Kim YA. 2005. Effects of Lycium chinense powders on the quality characteristics of yellow layer cake. J Korean Soc Food Sci Nutr 34:403-407
Kim YJ, Jeong JS, Kim EH, Son BG, Go GB. 2016a. Quality of white bread containing Aster yomena powder. J Korean Soc Food Sci Nutr 45:91-99
Kim YS, Kim MY, Chun SS. 2008. Quality characteristics of domestic wheat white bread with substituted Nelumbo nucifera G. tea powder. Korean J Food Nutr 21:448-456
Ko SH, Bing DJ, Chun SS. 2013. Quality characteristics of white bread manufactured with Shinan seomcho (Spinacia oleracea L.) powder. J Korean Soc Food Sci Nutr 42: 766-773
Ko YR, Shon MY, Kim YG, Chung KS, Wang SB, Park SK. 2009. Changes in quality properties of fermented waxy rice paste of Yakchobugak as affected by lactic acid bacteria and waxy rice powder. J Korean Soc Food Sci Nutr 38:201-210
Lee BK. 2015. Quality characteristics of sponge cake with added powdered wheat and barley sprout. Master's Thesis, Seoul National Univ. Seoul. Korea
Lee C. 2013. Effect of lactic-fermentation on the n-hexanal content of peanut milk. Korean J Food Nutr 26:146-149
Lee DH, Jang JH, Hong JH. 2017b. Spray-dried powder preparation of pumpkin sweet potato hydrolysates and its physicochemical properties. Korean J Food Preserv 24:246-253
Lee HC, Park CO, Shin DH. 1988. Lactic fermentation of steamed barley with an enzyme and a Lactobacillus. Korean J Food Nutr 1:43-49
Lee HP, Shen XL, Guan P, Wang YH, Wang B, Wei JC. 2017a. Development of fermented wheatgrass beverage. China Brew 36:191-196
Lee JS. 2016. Antioxidant activity and quality characteristics of noodles with wheatgrass. Ph.D. Thesis, Sejong Univ. Seoul. Korea
Lee KS. 2012. Development of baking technology and analysis of domestic and international bakery market and trends. Food Sci Ind 45:16-20
Lee MH. 2018. Quality characteristics of white pan bread added mate (Ilex paraguariensis) leaf powder. Culin Sci Hosp Res 24:145-155
Lee SH, Lee YM, Lee HS, Kim DK. 2009. Anti-oxidative and anti-hyperglycemia effects of Triticum aestivum wheat sprout water extracts on the streptozotocininduced diabetic mice. Korean J Pharmacogn 40:408-414
Lee SH. 2015. Quality and antioxidant properties of white breads enhanced with broccoli (Brassica oleracea L.) powder. Korean J Food Cookery Sci 31:614-622
Lee YS, Hong GJ, Kim WM, Shin MK. 2010. Quality characteristics of bread with added saltwort powder (Salicornia herbacea L.). J East Asian Soc Diet Life 20:706-712
Nepali S. 2017. Hepatoprotective effect of polysaccharide isolated from Triticum aestivum sprouts. Ph.D. Thesis, Chonbuk National Univ. Jeonju. Korea
No J, Yoon H, Park S, Yoo SJ, Shin M. 2016. Color stability of chlorophyll in young barley leaf. J East Asian Soc Diet Life 26:314-324
Oh ST, Kim KH, Kim WM, Lee GH, Lee GH. 2017. Physicochemical and sensory properties of pan bread made with various amounts of Squeezed perilla leaf juice. J Korean Soc Food Sci Nutr 46:833-840
Park CH, Kim KH, Kim NY, Kim SH, Yook HS. 2014. Antioxidative capacity and quality characteristics of Yanggaeng with fermented aged black giant garlic (Allium ampeloprasum L. var. ampeloprasum Auct.) paste. Korean J Food Nutr 27:1014-1021
Park LY. 2015. Quality characteristics of muffins containing wheat sprout powder. J Korean Soc Food Sci Nutr 44:784-789
Park SA. 2017. Effect of wheat sprout extract on proliferation and hair growth-related signal pathway in human hair dermal papilla cell and fibroblast. Ph.D. Thesis, Wonkwang Univ. Iksan. Korea
Park SY, Yoon KY. 2015. Production of enzymatic hydrolysate including water-soluble fiber from hemicellulose fraction of Chinese cabbage waste. Korean J Food Sci Technol 47:6-12
Park SY, Yun YH, Kim HU. 1980. Studies on the effects of several spices on the growth of Lactobacillus casei YIT9018. Korean J Anim Sci 22:301-308
Ryu CH, Koo JG. 2015. Effect of enzymatic hydrolysate of laver pyropia on the dough and bread making properties of wheat flour. J Fish Mar Sci Educ 27:467-475
Ryu CH. 1999. Study on bread-making quality with mixture of waxy barley-wheat flour 1. Rheological properties of dough made with waxy barley-wheat flour mixture. J Korean Soc Food Sci Nutr 28:1034-1043
Ryu EM, Choi HS, Shin HJ. 2014. Effect of coffee grounds' residue on the growth and chlorophyll content of Korean wheat sprout. Korean Soc Biotechnol Bioeng J 29:106-111
Ryu IH, Kwon TO. 2013. Functional quality characteristics of extracts by sugar-leaching and lactic acid fermentation of mulberry leaves (Morus alba L.). J Seric Entomol Sci 51:164-172
Shin GM, Kim DY. 2008. Quality characteristics of white pan bread by Angelica gigas nakai powder. Korean J Food Preserv 15:497-504
Son JY. 2017. Improvement effects on obesity by hydrolysis and mixed fermentation of sea tangle (Laminaria japonica) extract. Master's Thesis, Silla Univ. Busan. Korea
Song HN, Jung KS. 2006. Quality characteristics and physiological activities of fermented soybean by lactic acid bacteria. Korean J Food Sci Technol 38:475-482
Steve M. 2006. Wheatgrass Nature'S Finest Medicine. pp.11-103. Sproutman Publications
Yang SM, Shin JH, Kang MJ, Kim SH, Sung NJ. 2010. Quality characteristics of bread with added black garlic extract. Korean J Food Cookery Sci 26:503-510
Yeom KH, Kim MY, Chun SS. 2010. Quality characteristics of white bread with barley leaves tea powder. Korean J Food Cookery Sci 26:398-405
You SH, Moon JS. 2016. Study on the whitening effect and deterrent effect on gene expression of MMP-1 in wheat sprout extracts. J Korean Oil Chem Soc 33:13-22
You SH, Pyo YH. 2015. Antioxidant and anti-inflammatory activities of ethanol extracts from wheat sprout. J Invest Cosmetol 11:231-238

저자의 다른 논문 :

표제어: PCR

동의어: Packet Collision Rate

용어 설명 출처 목록 (6)

용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증