미역귀를 첨가한 식빵의 품질특성

Abstract

This study evaluated the quality characteristics of bread made with varying levels of seaweed powder. The bread was prepared using seaweed powder at 30% substitution by weight. Key parameters such as fermentation ability, moisture content, specific volume, baking loss rate, color, texture, and sensory attributes were analyzed. The results are summarized below. First, bread dough was prepared using barley powder and seaweed powder processed through rapid freezing and freeze-drying, with seaweed powder ratios adjusted to 2% (S1), 4% (S2), 6% (S3), and 8% (S4). Second, the volume and weight of bread were measured. The control group exhibited a volume of 2,623 mL, while bread samples with seaweed powder showed a decreasing trend: 2102mL~2503mL. Notably, the difference in volume between S3 and S4 was more pronounced compared to other changes. The baking loss rate was highest in the control group at 17.8%. Third, color analysis revealed significant differences across samples. The lightness (L*) value was highest in the control group (75.77) but increased slightly in S4(65.20). The redness (a*) value was lowest in the control group (0.10) and decreased further in S4(0.87). The yellowness (b*) value was highest in the control group (15.77) and significantly higher in S4(25.63). Fourth, TPA confirmed significant differences in hardness, adhesiveness, springiness, chewiness, and gumminess depending on the Undaria pinnatifida sporophyl powder ratio(p<0.01), while cohesiveness showed no significant differences. Fifth, sensory evaluation indicated that overall acceptability was highest in S3, scoring 4.2, followed by S2(3.3), S1(3.1), and S4(3.0). The control group scored the lowest at 3.0. The findings suggest practical applications in baking education and production, promoting the registration of seaweed-based bakery products as representative goods of Pohang and contributing to regional sales growth.