금강밀을 이용한 브로콜리 새싹 분말 첨가 식빵의 품질 특성 및 저장 중 미생물 분석 (Quality Characteristics of Bread added with Broccoli Sprout Powder using Geumgang Wheat and Micro Organisms during Storage)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 27권 / 4호 / 12 ~ 22페이지
· 저자명 : 임경구, 한장호, 이명호

초록

In this study, broccoli sprout powder containing various physiologically active substances was grafted onto bread to study quality characteristics and microbial changes during storage. The dough pH showed the highest value at 4.5%, and significantly decreased to 3.0% > 1.5%> control. As a result of measuring the weight, volume, specific volume, and baking loss rate of bread, it decreased significantly as the added amount increased. In the case of color, it decreased as the amount of addition increased in L, a, and b. As a result of the texture, hardness and springiness were found to be control>1.5%> 3.0%>4.5%.DPPH and ABTS radical scavenging activity was significantly increased as the level of broccoli sprout powder increased. Bread with 3.0% broccoli sprout powder had the highest preference in terms of color, flaver, and taste evaluation, and overall preference was also highly evaluated. Through this study, the high antioxidant properties, storage properties, and various physiologically active substances of broccoli sprout powder have been shown to be applicable to bakery products, and it is expected to provide meaningful basic data as materials in other food fields.

영어초록

In this study, broccoli sprout powder containing various physiologically active substances was grafted onto bread to study quality characteristics and microbial changes during storage. The dough pH showed the highest value at 4.5%, and significantly decreased to 3.0% > 1.5%> control. As a result of measuring the weight, volume, specific volume, and baking loss rate of bread, it decreased significantly as the added amount increased. In the case of color, it decreased as the amount of addition increased in L, a, and b. As a result of the texture, hardness and springiness were found to be control>1.5%> 3.0%>4.5%.DPPH and ABTS radical scavenging activity was significantly increased as the level of broccoli sprout powder increased. Bread with 3.0% broccoli sprout powder had the highest preference in terms of color, flaver, and taste evaluation, and overall preference was also highly evaluated. Through this study, the high antioxidant properties, storage properties, and various physiologically active substances of broccoli sprout powder have been shown to be applicable to bakery products, and it is expected to provide meaningful basic data as materials in other food fields.

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