천연과일액종과 아마란스 분말을 이용한 우리밀 식빵의 품질특성

다국어 초록 (Multilingual Abstract)

To satisfy consumers’ preference for health, starter and amaranth powder were introduced to bake korean wheat breads and analyzed quality characteristics of them. At first, to produce the natural fruit starter, fruit juice were added at different time. And then, the optimum timing for adding fruit juice and overall period of fermentation were
established by letting them ferment for five days. In the production of bread using the prepared starter, quality characteristics of the bread were compared by adding 10%, 20%, 30%, 40% and 50% of the starter to each sample to determine the optimum amount of the starter.
Based on the best dosage of the starter 5, 10, 15, and 20% of
amaranth powder was added to the doughs respectively. After baked them, the quality characteristics of the breads were analyzed during storage likewise.
In the fermentation process of the starter, as the fermentation period got longer, the pH decreased but titration acidity increased.
The number of yeast and lactic acid bacteria was measured to be the most at the sample B on the fourth day, the optimum timing to add fruit juice was determined to be the second day of fermentation process and the total fermentation period was 4 days.
The pH and titration acidity of bread dough according to the added amount of the starter were investigated, and it was found that the more the amount of the starter was added, the lower the pH was but the higher the titration acidity was.
The effect of the amount of the starter and fermentation time was also observed. The volume of bread at the end of fermentation was the highest in the sample of the group added 30% of the starter, and there were significant differences among the samples in accordance with the added amount of the starter and the period of fermentation. It
was also found that the volume, specific volume, and baking loss rate of the bread were the highest but the hardness, gumminess, and chewiness was the lowest in the group added 30% of the starter.
Based on the condition that the starter was added by 30%, when amaranth powder was added differently from 0% to 20%, the more the amount of amaranth powder was, the higher pH of the dough and the bread was and the lower the titration acidity was. And there were meaningful differences among the samples.
By increasing the amount of amaranth powder, the volume of the bread dough using the starter with amaranth powder tended to decrease during the fermentation process.
The volume, specific volume, and baking loss rate of the bread with natural fruit starter and amaranth powder tended to be decreased as the amount of amaranth powder increased.
Regarding the Hunter’s color value of the bread with amaranth powder and the starter, as the amount of amaranth powder increased the value of L tended to be decreased but the values of a and b tended to be increased.
As to the texture characteristics of the bread with amaranth powder and the starter, as the amount of amaranth powder increased, hardness, gumminess and chewiness tended to increase.
According to the sensory evaluation of the bread with amaranth powder and the starter, the overall preferences of the sample group added 5% and 10% of amaranth powder were the highest.
The moisture content of the bread decreased as the storage time gets longer, but when amaranth powder was added, the moisture content level was relatively higher than that in the absence of amaranth powder.
The measurement shows that the pH decreased and the titration acidity increased as the time takes longer during storage of the bread using the starter with amaranth powder
After investigating of the texture characteristics of the bread using the starter with amaranth powder in terms of storage period, it was observed that the hardness, gumminess and chewiness increased as the storage period gets longer, and the increase of the hardness range was shown to be relatively low in sample groups added 5% and 10% of amaranth powder as the storage period takes longer.

목차 (Table of Contents)

• Ⅰ. 서론 1
• Ⅱ. 실험방법 10
• 1. 실험재료 10
• 2. 천연과일액종 제조 및 발효특성 분석 10
• 1) 과일주스의 첨가시기를 달리한 액종의 제조 10
• 2) 발효시간에 따른 액종의 pH 변화 측정 11
• 3) 발효시간에 따른 액종의 적정산도 변화 측정 11
• 4) 발효시간에 따른 액종의 당도 변화 측정 11
• 5) 발효시간에 따른 액종의 효모수 변화 측정 12
• 6) 발효시간에 따른 액종의 젖산균수 변화 측정 12
• 3. 천연과일액종을 이용한 우리밀 식빵의 제조 및 품질특성
• 분석 12
• 1) 천연과일액종 첨가량에 따른 우리밀 식빵의 제조 12
• 2) 식빵 반죽의 pH 및 적정산도 측정 15
• 3) 식빵 반죽의 발효시간에 따른 부피 측정 15
• 4) 식빵의 pH 및 적정산도 측정 15
• 5) 식빵의 무게, 부피, 비용적 및 굽기손실율 측정 16
• 6) 식빵의 외관 및 단면구조 측정 16
• 7) 식빵의 색도 측정 17
• 8) 식빵의 물성 측정 17
• 9) 식빵의 관능검사 측정 19
• 4. 아마란스 분말을 첨가한 천연과일액종 우리밀 식빵의
• 제조 및 품질특성 분석 20
• 1) 아마란스 분말을 첨가한 천연과일액종 우리밀 식빵의 제조 20
• 2) 식빵 반죽의 pH 및 적정산도 측정 22
• 3) 식빵 반죽의 발효시간에 따른 부피 측정 22
• 4) 식빵의 pH 및 적정산도 측정 22
• 5) 식빵의 무게, 부피, 비용적 및 굽기손실율 측정 22
• 6) 식빵의 외관 및 단면구조 측정 22
• 7) 식빵의 색도 측정 23
• 8) 식빵의 물성 측정 23
• 9) 식빵의 관능검사 측정 23
• 5. 아마란스 분말을 첨가한 천연과일액종 식빵의 저장 중
• 품질 변화 24
• 1) 식빵의 저장 중 수분함량 변화 측정 24
• 2) 식빵의 저장 중 pH 변화 측정 24
• 3) 식빵의 저장 중 적정산도 변화 측정 24
• 4) 식빵의 저장 중 물성 변화 측정 24
• 6. 통계처리 25
• Ⅲ. 결과 및 고찰 26
• 1. 천연과일액종의 발효 특성 26
• 1) 과일주스의 첨가시기에 따른 액종의 발효과정 중 pH 변화 26
• 2) 과일주스의 첨가시기에 따른 액종의 발효과정 중 적정
• 산도 변화 29
• 3) 과일주스의 첨가시기에 따른 액종의 발효과정 중 당도 변화 32
• 4) 과일주스의 첨가시기에 따른 액종의 발효과정 중 효모수
• 변화 36
• 5) 과일주스의 첨가시기에 따른 액종의 발효과정 중 젖산균수
• 변화 39
• 2. 천연과일액종을 이용한 우리밀 식빵의 품질특성 42
• 1) 식빵 반죽의 pH 및 적정산도 42
• 2) 식빵 반죽의 발효시간에 따른 부피 변화 44
• 3) 식빵의 pH 및 적정산도 47
• 4) 식빵의 무게, 부피, 비용적 및 굽기손실율 49
• 5) 식빵의 외관 및 단면구조 51
• 6) 식빵의 색도 53
• 7) 식빵의 물성 55
• 8) 식빵의 관능검사 57
• 3. 아마란스 분말을 첨가한 천연과일액종 식빵의 품질특성 60
• 1) 식빵 반죽의 pH 및 적정산도 60
• 2) 식빵 반죽의 발효시간에 따른 부피 변화 62
• 3) 식빵의 pH 및 적정산도 65
• 4) 식빵의 무게, 부피, 비용적 및 굽기손실율 67
• 5) 식빵의 외관 및 단면구조 69
• 6) 식빵의 색도 71
• 7) 식빵의 물성 73
• 8) 식빵의 관능검사 75
• 4. 아마란스 분말을 첨가한 천연과일액종 식빵의 저장 중
• 품질특성 변화 78
• 1) 식빵의 저장 중 수분함량 변화 78
• 2) 식빵의 저장 중 pH 변화 81
• 3) 식빵의 저장 중 적정산도 변화 84
• 4) 식빵의 저장 중 물성 변화 87
• Ⅳ. 요약 97
• 참고문헌 101