대두분과 청국장분 첨가가 제빵특성에 미치는 영향
Effects of Soybean Powder and Chungkukjang Powder on Quality Characteristics of Bread
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초록
대두분과 청국장분은 소맥분에 비해 조단백질(44.6%)이 약 3~4배, 회분(5.4%)은 15~18배, 조지방(18.4%)은 8~11배, 섬유소(12.2%)는 4배 높은 것으로 나타났다. Farinograph에서는 대두분과 청국장분의 첨가량을 증가함에 따라 수분흡수율이 증가하였으며, 형성 시간은 대조구에 비해 청국장분 혼합율이 증가함에 따라 길어지는 경향을 보였다. 반죽의 힘이나 강도의 지표가 되는 반죽의 안정도에서는 대두분과 청국장분의 함량이 증가할수록 안정도가 감소되었다. 대두분과 청국장분의 혼합비율이 증가할수록 부피가 감소하였으나, 빵의 무게는 무거워졌다. 빵 단면(bread crumb)의 색상은 대두분과 청국장분 함량이 5%, 10%, 20% 증가함에 따라 색의 밝은 정도를 나타내는 명도(lightness)값은 점차 감소하여 어두워지는 경향을 나타냈고, 적색(redness)과 황색(yellowness)값은 약간씩 감소하는 경향을 보였다. 관능검시 결과 색, 향, 조직감, 맛과 전체적인 기호도에서 대두분 10%, 청국장분 5% 첨가군이 가장 높은 점수를 보였으나 통계적으로 유의적인 차이를 나타내지 않았다.
Abstract
The effects of soybean powder and chungkukjang powder on the quality characteristics of bread were investigated. The nutritional elements of the soybean powder, chungkukjang powder and wheat flour differed remarkably. The average crude protein, ash, crude lipid, and fiber of soybean powder and chungkukjang powder were approximately 3, 15, 8 and 5 times higher than those of the wheat flour, respectively. The properties of the dough to which soybean powder and chungkukjang powder were added, i.e., its water absorption (%), development time (min) and stability (min) were measured with a farinograph. The water absorption, and development time of the farinogram increased, but its stability decreased when soybean powder and chungkukjang powder were added to white wheat flour. As long as the mixture rate of soybean powder and chungkukjang powder increased, the loaf volume of the bread declined, but the weight significantly increased. The L value decreased, but the a and b values increased in bread crumb that was made from soybean powder and chungkukjang powder. The white wheat flour to which 10% soybean powder and 5% chungkukjang powder were added had the highest scores in flavor, color, texture, taste, and overall acceptability in the sensory evaluation.
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