흑마늘 가루 첨가가 Pan bread의 제빵 특성에 미치는 영향

Abstract

The Effect of Black Garlic Flour content on Breadmaking Characteristics of Pan Bread

In this study, to develop black garlic flour-added functional bread when breadmaking, physiochemical characteristics of dough by black garlic flour content, the chromaticity of bread, texture, sensory test and quality properties of bread during storage were analyzed as follows. 1. The moisture content of wheat flour and black garlic flour was 13.6% and 3.6%, respectively, which the moisture content of black garlic flour was lower than that of wheat flour. The protein content of wheat flour and black garlic flour was 12.6% and 7.4%, respectively. The fat content of wheat flour and black garlic flour was 1.8% and 0.1%, respectively, which the fat content of wheat flour was higher than that of black garlic flour. The non-fibrous content of wheat flour and black garlic flour was 71.4% and 86.6%, respectively, which the non-fibrous content of wheat flour was lower than that of black garlic flour. The ash content of wheat flour and black garlic flour was 0.4% and 1.8%, respectively, which the fat content of black garlic flour was far higher than that of wheat flour. 2. The physiochemical characteristics of black garlic flour-added wheat flour showed that the moisture is the range of 13.3 ~13.9%, which there is a signigicant difference in only addition of 2%, 3% and 8% black garlic flour. The water retention capacity(WRC) was 76.9% in the control, and it was the range of 56.6%~75.1% for black garlic flour-added wheat flour, which the water retention capacity(WRC) decreased according to the black garlic flour content increases, but there was no significant difference. The Alkaline water retention capacity(AWRC) was the range of 60.0~64.5%, which the more the black garlic flour content increased, the Alkaline water retention capacity(AWRC) showed a significant decrease. The pH was the range of 5.07~5.69, which the more the black garlic flour content increased, the pH decreased significantly decrease. The Pelshenk(PK) value was the range of 83.0~108.3, which the more the black garlic flour content increased, the Pelshenk(PK) value decreased significantly. Accordingly, the addition of black garlic flour was suited to breadmaking aptitude. 3. The pasting characteristics by RVA showed that the control of 66.3% is the range of 64.7~68.8℃ for 0~8% black garlic flour-added wheat flour, which the more the black garlic flour content increases, the initial pasting temp. increases, but there is no significant difference. The peak viscosity was 155.3RVU and 68.6RVU for 0% and 8% black garlic flour-added wheat flour, respectively, which the more the black garlic flour content increased, the peak viscosity decreased significantly. For 0~8% black garlic flour-added wheat flour, the hold viscosity, final viscosity and setback viscosity showed a significant difference according to black garlic flour content increases. The relationship between RVA and physiochemical characteristics showed that the water retention capacity(WRC) and Alkaline water retention capacity(AWRC) value have a significant negative relationship of r=-0.515 and r=-0.617* with the initial pasting temperature, respectively, and the sedimentation(Sed.) value and Pelshenk(PK) value also have a negative relationship of r=-0.595 and r=-0.4810 with the initial pasting temperature, respectively. The water retention capacity(WRC), Alkaline water retention capacity(AWRC), sedimentation(Sed.) value and Pelshenk(PK) value had a positive relationship of r=0.496, r=0.597, r=0.492 and r=0.433 with the characteristic of RVU, peak viscosity, respectively, but there was no significant difference. 4. The characteristics of Mixograp showed that for the control and 8% black garlic flour-added wheat flour, the midline peak time is 3.87 and 3.48 minutes, respectively, which the former is higher than the latter, and the more the black garlic flour content increases, there is a significant difference. The relationship between characteristics of Mixograp and physiochemical characteristics showed that the water retention capacity (WRC) and midline peak height have a significant positive relationship (r=0.811**) with black garlic flour-added wheat flour, which the more the black garlic flour content increases, both midline peak height and WRC decrease. 5. The loaf vol. and weight of black garlic flour-added pan bread showed that for the control, the loaf vol. is the greatest, and the more the black garlic flour content increases, the loaf vol. becomes smaller. The change of pH was 5.07 for the control, and the more the black garlic flour was added to wheat flour, the pH got significantly lower. The relationship between loaf volume, specific loaf volume and physiochemical characteristics of bread showed that the loaf volume and specific loaf volume had a significant positive relationship of r=0.983** and r=0.980** with the WRC, respectively. The loaf volume and specific loaf volume of bread had a significant positive relationship of r=0.956** and r=0.951** with the AWRC, respectively, and the loaf volume and specific loaf volume of bread had a significant positive relationship of r=0.956** and r=0.951** with the (Sed)value, respectively. The change of crust chromaticity showed that the L value decreases significantly, which the crust chromaticity thickens, and the more the black garlic flour content increases, a value increases but b value decreases. In other words, the color tone of black garlic flour became dark according to the black garlic flour content increases. The characteristics of texture such as hardness, springness, griminess, cohesiveness and chewiness after the making by 0∼8% black garlic flour content showed that the hardness, springness and chewiness decrease according to the black garlic flour content increases, and the griminess increases significantly, while there is no significant difference in the cohesiveness. The hardness of black garlic flour-added bread had a significant positive relationship of r=0.982** and r=0.928** with the WRC and AWRC, which the more the black garlic flour content increased, the hardness decreased with the decrease of WRC. The hardness and loaf volume of black garlic flour-added bread had a significant positive relationship(r=0.955**), which the more the black garlic flour content increased, both loaf volume and hardness decreased. The external characteristics of pan bread showed that the loaf volume of control is the range of 8.0, 5.7~7.6, which the more the black garlic flour content increases, the loaf vol. decreases. The internal and sensory characteristics of pan bread showed that the control is the best in all the parts of scent, color and flavor. The flavor and texture of pan bread up to 1% black garlic flour content didn't showed a significant difference with the control, but the assessment of flavor and texture was low with the increase of black garlic flour content. The more the storage period increased, the moisture content decreased significantly, and the more the storage period increased in the 7% black garlic flour content, the hardness increased significantly. On the whole, the black garlic flour-added wheat flour was distinguished the control from 3% black garlic flour-added wheat flour. Consequently, the black garlic flour-added wheat flour was no significant difference with the control up to 3% black garlic flour-added wheat flour, which it is possible to use as a product. In the future study based on the results of this study, more various products, which apply the black garlic flour for the health-oriented desire satisfaction, will have to be also developed.