大豆纖維 複合粉을 添加한 White Pan Bread의 品質特性

Abstract

본 연구는 여러 가지 생리활성 물질을 가지고 있는 콩섬유의 섭취를 증가시키기 위하여 콩섬유 식빵을 제조하고 다음과 같은 실험을 수행하였다. 콩섬유와 밀가루의 일반성분과 SF-1450, SF-1260을 각각 2∼12% 첨가한 복합분의 Sedimentation(Sed.) value, Pelshenke value(PK), Water retention capacity(WRC), Alkaline water retention capacity(AWRC) 등의 이화학적 특성과 Rapid Visco Analyser(RVA)에 의한 호화특성, Mixograph에 의한 반죽특성, White Pan Bread의 제조특성및 관능평가에 대하여 비교 검토하였다. 콩섬유 복합분의 식이섬유 함량은 SF-1450, SF-1260 각각 80.6%, 71.3 %였으며, 콩섬유 첨가량이 증가할수록 pH는 증가하였다. WRC, AWRC 는 유의적 정의 상관관계(r=0.934**)이고 Pelshenke value, sedimentation value는 부의 상관관계이다. Mixograph 특성은 midline peak height , width at peak , width at 8.00 에서는 콩섬유 첨가량이 증가할수록 증가하는 경향을 보였다. 식빵의 부피및 비용적은 콩섬유가 2∼12% 첨가량이 증가할수록 유의적으로 감소하는 경향을 보였다. Crust 색도변화는 첨가량이 증가할수록 L 값은 유의적으로 증가 하였고 a 값은 유의적으로 감소하였으며, Crumb 색도변화는 L 값 a 값 b 값도 모두 증가하였다. Texture의 특성인 경도, 점착성, 씹힘성은 첨가량이 증가함에 따라 유의적으로 증가하였으나 응집성의 유의성이 없었고 탄력성은 감소하는 경향을 보였다. 이상에서 살펴본 바 콩섬유 첨가식빵의 관능특성은 첨가량이 증가함에 따라 대조구 보다 품질이 떨어지는 현상을 보였고, 이화학적 분석과 종합적 기호도를 종합해보면 SF-1450 2∼6%, SF-1260 2∼4% 구간이 우수하게 평가되었다. |The researcher manufactured a soy fiber white pan bread and conducted a series of tests to help popularize the intake of the soy fiber containing various substances for physiological activation. The samples for this study were the composite powders mixed with soy fiber, wheat flour and added by SF-1450 and SF-1260 at the ratio of 2∼12% each. Then, the samples were comparatively analyzed for such physico-chemical properties as Sedimentation(Sed.) value, Pelshenke(PK) value, Water retention capacity(WRC), Alkaline water retention capacity(AWRC) and further for viscosity by using the Rapid Visco Analyser(RVA) as well as for the kneading status by using the Mixograph and for the manufacturing characteristics and sensual ones. The ratios of the edible Fiber contained in the soy fiber composite power samples was 80.6% in case of SF-1450 sample and 71.3% in case of SF-1260 sample, and the pH levels rose according to the increase of the soy fiber added. WRC and AWRC were correlated positively with the amount of the soy fiber (r=0.934), while Pelshenke value and sedimentation value were correlated negatively with the amount. On the other hand, the Mixograph characteristics tended to be conspicuous in proportion to the amount of the soy fiber added at midline peak height, width at peak and, width at 8.00. Both volume and specific volume of the bread tended to decrease significantly as the amount of the soy fiber increases from 2 to 12%. In terms of crust chromaticity change, 'L' value increased significantly as the amount of the soy fiber added increased, while 'a' value decreased significantly. In terms of crumb chromaticy change, 'L' value and 'a' and 'b' value increased all. Such characteristics of texture as hardness, viscosity and chewiness were intensified as the amount of the soy fiber increased, but the intensification of cohesiveness was not significant. Elasticity rather decreased. As discussed above, the sensual characteristics of the white pan bread with the soy fiber added tended to be worse as the amount of the additive increased, compared with the control samples. Summing up the results of the physico-chemical analysis and the comprehensive preferences, those samples with the SF-1450 interval of 2∼6% and the SF-1260 interval of 2∼4% were found excellent.