당귀 분말을 첨가한 식빵 반죽의 물리적 특성 (Rheological Properties of White Pan Bread Dough Prepared with Angelica gigas nakai Powder)

서지정보

· 발행기관 : 한국식품저장유통학회
· 수록지 정보 : Food Science and Preservation / 15권 / 4호 / 542 ~ 549페이지
· 저자명 : 신길만, 김동영

초록

The effects of Angelica gigas nakai powder (AP) addition on bread dough were investigated by preparing dough with 0-10% (w/v) powder. Dough raising power, gluten levels, rapid visco properties, and falling number, were investigated. The rheological properties of dough as measured by mixography, farinography, alveography, color assessment, and with scanning electron microscopy, were examined. Increase in AP concentration resulted in a linear decrease in gluten content. Dough raising power and extensibility were decreased by water absorption rate, and resistance increased. Dough stability and rose when AP was present at 1-2% (w/v). Water absorption, dough stability, and dough valorimeter values also rose when AP was present at 1-2% (w/v), but AP induced weakness in the dough, as revealed through farinography, and also resulted in a lowering of initial pasting temperature and the temperature at peak viscosity. A decrease in viscosity at the peak point, and (as revealed by RVA), a decrease in extensibility, an increased resistance to extension, and a rise in the energy required for extension, were also seen when AP powder was added, as was an increase in the R/E ratio. Overall, the addition of AP to dough to levels of 1% or 2% (both w/v) is thought to be useful in the preparation of a functional white pan bread, and results in quality improvements.

영어초록

The effects of Angelica gigas nakai powder (AP) addition on bread dough were investigated by preparing dough with 0-10% (w/v) powder. Dough raising power, gluten levels, rapid visco properties, and falling number, were investigated. The rheological properties of dough as measured by mixography, farinography, alveography, color assessment, and with scanning electron microscopy, were examined. Increase in AP concentration resulted in a linear decrease in gluten content. Dough raising power and extensibility were decreased by water absorption rate, and resistance increased. Dough stability and rose when AP was present at 1-2% (w/v). Water absorption, dough stability, and dough valorimeter values also rose when AP was present at 1-2% (w/v), but AP induced weakness in the dough, as revealed through farinography, and also resulted in a lowering of initial pasting temperature and the temperature at peak viscosity. A decrease in viscosity at the peak point, and (as revealed by RVA), a decrease in extensibility, an increased resistance to extension, and a rise in the energy required for extension, were also seen when AP powder was added, as was an increase in the R/E ratio. Overall, the addition of AP to dough to levels of 1% or 2% (both w/v) is thought to be useful in the preparation of a functional white pan bread, and results in quality improvements.

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