배합비 물의 양과 이스트 종류가 단팥빵 발효 냉동생지의 품질에 미치는 영향 (Effects of Added Water Amount and Yeast Type in Formulation on the Quality of Fermented Frozen Dough of Pocket Bread with Red Bean Paste)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 35권 / 3호 / 262 ~ 270페이지
· 저자명 : 자오위샤, 문유진, 배우성, 남충우, 권미라

초록

Purpose: The present study explored the effects of the amount of water added and yeast type in formulation on the quality of fermented frozen dough of pocket bread with red bean paste. Methods: Five levels of added water (45.0, 47.5, 50.0, 52.5, and 55.0 g/100 g flour) and three types of yeast (yeast A, B, and C), were used in the study. The enthalpies (heat of transition) of ice melting for the fermented frozen doughs with different water levels were analyzed by differential scanning calorimetry (DSC). Quality of fermented frozen dough was analyzed for the bread baked before and after frozen storage of the doughs by appearance, geometry (volume, diameter and height), crust color, and moisture content. Results: The enthalpy of ice melting for the fermented frozen dough increased with increasing level of added water, but the volume of bread baked after frozen storage of the dough decreased significantly compared to that before frozen storage, which demonstrated poor stability of the fermented frozen dough. The fermented frozen dough using yeast A exhibited better stability to frozen storage than those using yeasts B and C. Conclusion: Controlling the amount of water added and selecting an appropriate yeast type in the formulation could improve the stability of fermented frozen dough for the pocket bread with red bean paste during frozen storage.

영어초록

Purpose: The present study explored the effects of the amount of water added and yeast type in formulation on the quality of fermented frozen dough of pocket bread with red bean paste. Methods: Five levels of added water (45.0, 47.5, 50.0, 52.5, and 55.0 g/100 g flour) and three types of yeast (yeast A, B, and C), were used in the study. The enthalpies (heat of transition) of ice melting for the fermented frozen doughs with different water levels were analyzed by differential scanning calorimetry (DSC). Quality of fermented frozen dough was analyzed for the bread baked before and after frozen storage of the doughs by appearance, geometry (volume, diameter and height), crust color, and moisture content. Results: The enthalpy of ice melting for the fermented frozen dough increased with increasing level of added water, but the volume of bread baked after frozen storage of the dough decreased significantly compared to that before frozen storage, which demonstrated poor stability of the fermented frozen dough. The fermented frozen dough using yeast A exhibited better stability to frozen storage than those using yeasts B and C. Conclusion: Controlling the amount of water added and selecting an appropriate yeast type in the formulation could improve the stability of fermented frozen dough for the pocket bread with red bean paste during frozen storage.

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