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제빵에 사용되는 활성글루텐(Vital Gluten)의 품질에 영향을 미치는 파라미터

Parameters That Affect Quality of Vital Gluten Used in Baking

박은지|이종렬|김세원|김범기|이샛별|양유정|심재령
농업생명과학연구원 (Institute of Agriculture & Life Science, Gyeongsang National University)|2022|농업생명과학연구 (Journal of Agriculture & Life Science)|제56권 제6호|pp. 81-89

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키워드

글루텐 네트워크제빵성능품질 파라미터활성글루텐Baking propertyGluten networkQuality parametersVital gluten

초록

빵의 소비가 증가함에 따라 제빵 성능을 향상시킬 수 있는 기술은 제빵 산업에서 중요한 주제가 되고 있다. 활성글루텐(vital gluten)은 밀가루에물을 첨가하여 전분을 제거한 후 글루텐만을 건조시킨 단백질이다. 품질이 낮은 밀가루에 활성글루텐을 첨가하면 반죽에 탄성과 신장성을 부여하여제빵성능을 향상할 수 있다. 현재 제빵 산업에서 활성글루텐이 많이 활용되고 있지만 이들의 화학적, 물리화학적 특성 및 품질 평가에 필요한품질 파라미터들에 대해 이해가 부족한 실정이다. 본 총설에서는, 활성글루텐의 품질을 예측하기 위한 파라미터의 이해를 돕기 위하여 밀 글루텐단백질의 종류와 역할, 밀 반죽에서 형성되는 글루텐 네트워크, 밀가루 품질에 영향을 미치는 요인, 활성글루텐의 제조공정, 활성글루텐의 품질에영향을 미치는 요인, 마지막으로 활성글루텐의 물리적 특성을 효과적으로 평가할 수 있는 글루토피크(Glutopeak)에 대해 설명하고자 한다. 본총설을 통해 반죽 리올로지 특성과 제빵 성능에 영향을 미치는 활성글루텐의 품질 파라미터를 이해하고, 제빵 산업에서 활용할 수 있도록 도움이되길 기대한다.

Abstract

As the consumption of bread increases, the technology that can improve the baking performance is becoming an important topic in the bakery industry. vital gluten is a protein obtained by drying only gluten after removing starch by adding water to wheat flour. Adding vital gluten to low-quality wheat flour can improve baking performance by giving the dough elasticity and extensibility. Although vital gluten is currently widely used in the bakery industry, understanding of their chemical and physicochemical properties and quality parameters required for quality evaluation is lacking. In this review, to help understand the parameters for predicting the quality of vital gluten, types and roles of wheat gluten proteins, gluten network formed in wheat dough, factors affecting wheat flour quality, manufacturing process. Factors affecting the quality of vital gluten, and finally, glutopeak, which can effectively evaluate the physical properties of vital gluten, will be explained. The purpose of this review is to understand the quality parameters of vital gluten that affect dough rheological properties and baking performance, and help them to be utilized in the bakery industry.

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