본문 바로가기
KERD
논문KCI 등재

비타민나무 잎 배합비율에 따른 사워도우 첨가 모닝빵의 품질 특성 및 항산화 활성

Quality and antioxidant properties of morning bread added with sourdough according to the mixing ratios of sea buckthorn leaf

주신윤|박민규|지희영
한국식품저장유통학회 (The Korean Society of Food Preservation)|2021.08|Food Science and Preservation|제28권 제5호|pp. 621-631

1

조회

0

다운로드

11

인용

0

참고문헌

키워드

antioxidant activityquality characteristicsmorning breadsourdoughsea buckthorn leaf
주제분류식품과학

초록

In this study, a natural fermentation starter formulation was developed for functional bread products by substituting baker’s yeast with naturally fermented sourdough added with sea buckthorn leaf (SBL). The quality and antioxidant properties of morning bread (MB) with 0%, 10%, 20%, and 30% SBL added to sourdough were investigated. The pH of MB dough decreased when the mixing ratio (MR) of SBL was increased. The dough-raising power by incubation time (20-60 min) increased when the MR of SBL was increased. In the MB containing 30% SBL sourdough, the height was lowest, and the baking loss rate was highest. The specific volume of the control was the highest. The L value decreased, whereas the b values increased, when MR of SBL was increased. Hardness was the highest in MB containing 20% SBL sourdough. Total polyphenolic and total flavonoid contents tended to increase as SBL increased. DPPH and ABTS+ radical scavenging activities and reducing power of MB were also elevated due to addition of MR of SBL. The sensory evaluation results revealed that MB containing 20% SBL sourdough the highest overall preference. Collectively, these results indicated that sourdough with 20% SBL was a very useful substitute for baker’s yeast when making naturally fermented functional bread.

Abstract

In this study, a natural fermentation starter formulation was developed for functional bread products by substituting baker’s yeast with naturally fermented sourdough added with sea buckthorn leaf (SBL). The quality and antioxidant properties of morning bread (MB) with 0%, 10%, 20%, and 30% SBL added to sourdough were investigated. The pH of MB dough decreased when the mixing ratio (MR) of SBL was increased. The dough-raising power by incubation time (20-60 min) increased when the MR of SBL was increased. In the MB containing 30% SBL sourdough, the height was lowest, and the baking loss rate was highest. The specific volume of the control was the highest. The L value decreased, whereas the b values increased, when MR of SBL was increased. Hardness was the highest in MB containing 20% SBL sourdough. Total polyphenolic and total flavonoid contents tended to increase as SBL increased. DPPH and ABTS+ radical scavenging activities and reducing power of MB were also elevated due to addition of MR of SBL. The sensory evaluation results revealed that MB containing 20% SBL sourdough the highest overall preference. Collectively, these results indicated that sourdough with 20% SBL was a very useful substitute for baker’s yeast when making naturally fermented functional bread.

참고문헌 (44)

  1. Angioloni A, "Nutritional and functional added value of oat, kamut®, spelt, rye and buckwheat versus common wheat in breadmaking", J Sci Food Agr, 91, pp.1283~1292 (2011)
  2. 백승연, "마른 김을 첨가한 버터 모닝빵의 이화학적 특성 및 항산화 활성", 한국식품영양과학회지, 47(12), pp.1242~1250 (2018), 한국식품영양과학회
  3. Capelle S, "Handbook of Sourdough Biotechnology", pp.1~17 (2013), Springer
  4. 최상호, "블루베리 천연 발효액종을 첨가한 우리밀 식빵의 품질 특성", 동아시아식생활학회지, 23(5), pp.546~560 (2013), 동아시아식생활학회
  5. 최영호, "방풍나물 분말 첨가 설기떡 제조와 품질연구", Culinary Science & Hospitality Research, 24(9), pp.67~75 (2018), (사)한국조리학회[DOI]
  6. Czuchajowska Z, "Water activity and moisture content of dough and bread", Cereal Chem, 66, pp.128~132 (1989)
  7. Fujiyama Y, "Baking Science & Technology", pp.49~106 (1984), Japan International Baking School
  8. Guan TT, "Effect of drying on the nutraceutical quality of sea buckthorn (Hippophae rhamnoides L. ssp. sinensis) leaves", J Food Sci, 70, pp.E514~E518 (2005)
  9. 정창호, "도라지 잎과 줄기의 화학성분 및 항산화활성", 한국식품영양과학회지, 35(6), pp.511~515 (2006), 한국식품영양과학회
  10. 정지혜, "사워도우(Sourdough)와 퀴노아 분말을 첨가한 모닝빵의 품질 특성 및 항산화성", Culinary Science & Hospitality Research, 26(4), pp.1~11 (2020), (사)한국조리학회[DOI]
  11. Kallio H, "Effects of different origins and harvesting time on vitamin C, tocopherols, and tocotrienols in sea buckthorn(Hippophae rhamnoides)berries", J Agric Food Chem, 50, pp.6136~6142 (2002)
  12. 김주성, "비타민나무의 약리 효과 및 구성 성분", Journal of Plant Biotechnology, 37(1), pp.47~56 (2010), 한국식물생명공학회
  13. 김경민, "비타민나무(Sea Buckthorn, Hippophae rhamnoides) 추출물의 이화학적 성분 분석과 항산화 활성효과", Journal of Applied Biological Chemistry, 52(2), pp.58~64 (2009), 한국응용생명화학회
  14. 김민지, "비틀대 모자반(Sargassum sagamianum) 추출물이 모닝빵의 저장성 및 품질에 미치는 영향", 한국식품과학회지, 43(6), pp.723~728 (2011), 한국식품과학회
  15. 김문용, "건포도 천연 발효액과 호밀 사워도우를 이용한 호밀-밀 혼합빵의 저장 중 저장수명, 수분활성도 및 조직감의 변화", 한국식품조리과학회지, 25(2), pp.170~179 (2009), 한국식품조리과학회
  16. Kim SK, "Rheological and baking studies of composite flour from wheat and naked barley", Korean J Food Sci Technol, 10, pp.11~15 (1978)
  17. Kulp K, "Handbook of Dough Fermentations", pp.23~42 (2003), Marcel Dekker Publishing
  18. 이영순, "홍국(Red Yeast Rice)을 이용한 Sourdough Bread의 품질특성 연구", 한국식품영양과학회지, 36(6), pp.785~793 (2007), 한국식품영양과학회
  19. 이종숙, "비타민나무열매가루 첨가 식빵의 품질 특성 및 항산화 활성", 한국식품영양학회지, 33(5), pp.473~482 (2020), 한국식품영양학회[DOI]
  20. 이상훈, "감국, 산국 및 구절초꽃 분말 차의 항산화활성과 품질특성", 한국식품영양과학회지, 38(7), pp.824~831 (2009), 한국식품영양과학회
  21. 이선호, "브로콜리 분말을 첨가한 식빵의 품질 및 항산화 특성", 한국식품조리과학회지, 31(5), pp.614~622 (2015), 한국식품조리과학회
  22. 이수정, "생마늘 및 증숙마늘 분말 첨가 쿠키의 품질특성", 한국식품영양과학회지, 36(8), pp.1048~1054 (2007), 한국식품영양과학회
  23. Lee SY, "Food Chemistry", pp.279~402 (2009), Powerbook
  24. 이소영, "비타민나무 잎 및 열매의 영양성분과 추출물의 항산화 활성", 동아시아식생활학회지, 28(1), pp.31~39 (2018), 동아시아식생활학회[DOI]
  25. Lee YC, "Compositions of Opuntia ficus-indica", Korean J Food Sci Technol, 29, pp.847~853 (1997)
  26. 이예경, "Calcium Acetate의 첨가가 반죽의 발효와 빵의 품질특성에 미치는 영향", 동아시아식생활학회지, 13(6), pp.608~614 (2003), 동아시아식생활학회
  27. Lin JY, "Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation", Food Chem, 101, pp.140~147 (2007)
  28. Meir S, "Determination and involvement of aqueous reducing compounds in oxidative defense systems of various senescing leaves", J Agric Food Chem, 43, pp.1813~1819 (1995)
  29. 문혜경, "곶감 열수추출물을 첨가한 식빵의 품질특성", 한국식품영양과학회지, 33(4), pp.723~729 (2004), 한국식품영양과학회
  30. 노준희, "새싹보리 클로로필의 색 안정화", 동아시아식생활학회지, 26(4), pp.314~324 (2016), 동아시아식생활학회[DOI]
  31. Pang X, "Antihypertensive effect of total flavones extracted from seed residues of Hippophae rhamnoides L. in sucrose-fed rats", J Ethnopharmacol, 117, pp.325~331 (2008)
  32. Park MG, "Studies on the antioxidant activities of sea buckthron leaf and its application to cookies", MS, pp.2020
  33. 박선예, "야생당근 분말을 첨가한 귀리식빵의 품질특성", 한국식생활문화학회지, 33(1), pp.55~61 (2018), 한국식생활문화학회[DOI]
  34. 박유화, "비타민나무(Seabuckthorn, Hippophae rhamnoides L.) 부위별 추출물의 생리활성 비교", 한국식품영양과학회지, 39(7), pp.975~979 (2010), 한국식품영양과학회
  35. Re R, "Antioxidant activity applying an improved ABTS radical cation decolorization assay", Free Radical Biol Med, 26, pp.1231~1237 (1999)
  36. Sakandar HA, "Sourdough bread: A contemporary cereal fermented product", J Food Process Pres, 43, pp.e13883~ (2019)
  37. Sanz-Penella JM, "Application of bifidobacteria as starter culture in whole wheat sourdough breadmaking", Food Bioprocess Tech, 5, pp.2370~2380 (2012)
  38. Siepmann FB, "Overview of sourdough technology : From production to marketing", Food Bioprocess Techn, 11, pp.242~270 (2018)
  39. 심솔, "아로니아 sourdough starter를 이용한 모닝빵의 품질특성 및 항산화 활성", 한국식품위생안전성학회지, 34(5), pp.463~472 (2019), 한국식품위생안전성학회[DOI]
  40. 태미화, "우엉 분말을 첨가한 식빵의 품질 특성", 한국식품영양과학회지, 44(12), pp.1826~1831 (2015), 한국식품영양과학회
  41. Wong JY, "Antioxidant properties of selected tropical wild edible mushrooms", J Food Compost Anal, 22, pp.269~277 (2009)
  42. 양승미, "흑마늘 추출액을 첨가한 식빵의 품질 특성", 한국식품조리과학회지, 26(5), pp.503~510 (2010), 한국식품조리과학회
  43. 유병성, "막걸리 사워도우로 제조한 식빵의 품질특성", 한국식품조리과학회지, 33(1), pp.94~103 (2017), 한국식품조리과학회[DOI]
  44. 윤진아, "발아 카무트 분말을 첨가한 식빵의 품질 특성 및 항산화 작용", 동아시아식생활학회지, 30(5), pp.345~354 (2020), 동아시아식생활학회

관련 논문AI추천

비타민나무 열매 및 잎 분말을 첨가한 모닝빵의 품질 특성강근옥, 김선영, 나성주, 이소영, 정장호한국외식산업학회 · 한국외식산업학회지2020 · 제16권 제2호연잎 첨가가 제빵 특성 및 항산화 활성에 미치는 영향박나영한국식품저장유통학회 · Food Science and Preservation2017 · 제24권 제2호모링가잎 분말을 첨가한 모닝빵의 품질 특성강근옥, 나성주, 오정훈한국외식산업학회 · 한국외식산업학회지2024 · 제20권 제2호모링가잎 분말을 첨가한 스콘의 품질 특성 및 항산화 활성강근옥, 나성주, 오정훈한국외식산업학회 · 한국외식산업학회지2024 · 제20권 제5호청각(Codium fragile) 분말을 첨가한 식빵의 품질특성 및 항산화 효과김예율, 김지윤, 박신영, 송민규, 이동희, 전은비한국수산과학회 · 한국수산과학회지2021 · 제54권 제6호아로니아 분말 첨가 쿠키의 품질 특성 및 항산화 활성김소연, 황은선한국식품저장유통학회 · Food Science and Preservation2023 · 제30권 제4호

이 간행물의 다른 논문 (14건)

밀, 옥수수 및 면실 가공 중 농약 잔류 특성 연구에 대한 고찰이혜수, 조미현, 임무혁pp. 551-568Effects of pH, heat, and intestinal protease treatments on antioxidant activity of antioxidant peptides derived from protein hydrolysate of perilla seed meal윤경영, 김자민pp. 569-577유기산과 UV-C 처리가 조미오징어의 부패미생물과 제품의 저장안정성에 미치는 영향이가혜, 류시형, Xiaotong Xu, 강우신, 김은진, 김수룡, 이지은, 안동현, 김한호, 정행순pp. 578-588닭고기 저장기간에 따른 품질 변화와 휘발성 황화합물 발생량 분석장유나, 이은선, 김종희, 김윤석, 강선문, 김부민pp. 589-597커피원두의 잔류농약 안전성 조사문선애, 김아람, 류지은, 최옥경, 오문석, 김한택, 손지희, 김지원, 이창희pp. 598-611
원문 보기