이눌린 첨가량에 따른 빵 반죽의 리올로지 특성 (Rheological Properties of Bread Dough Enriched with Different Amount of Inulin)

서지정보

· 발행기관 : 동아시아식생활학회
· 수록지 정보 : 동아시아식생활학회지 / 29권 / 3호 / 159 ~ 167페이지
· 저자명 : 김영선, 이정훈

초록

This study examined the influence of inulin at varying levels on the rheological properties of bread dough; 0, 3, 6 and 9% of bread flour based on baker’s % were replaced with inulin. The rheological properties of the dough were evaluated by an analysis of the composition of the composite flour, farinograph, amylograph, viscograph, fermentation volume, pH, and total titratable acidity (TTA) of the dough. Composition analysis of composite flour revealed a moisture content of the control and tests to be 12.7∼13.1%; the control showed the highest crude protein content that decreased with increasing level of inulin. On the other hand, there were no significant differences in the ash content between the control and tests. The farinograph characteristics of the wheat flour-inulin blends showed a significant decrease in water absorption from 64.4% to 48.0% with increasing level of inulin from 0 to 9%, but the consistency in the control and tests showed similar values. The addition of inulin decreased the level of water absorption, degree of softening but increased the dough development time, stability, and farinograph quality nimber (FQN). In amylograph and viscograph analysis, the presence of inulin also caused an increase in the initiation of gelatinization temperature but a significant decrease in viscosity upon pasting. The maximum viscosity, start of the holding period, start of the cooling period, end of the cooling period, end of the final holding period, breakdown and setback of the control wheat flour were higher than those of wheat flour-inulin. Those viscosities decreased significantly with increasing inulin content. In the fermentation volume of dough, the volume of the control wheat flour was higher than that of the wheat-inulin flour that decreased with increasing in the level of inulin during 3 hrs. fermentation. TTA showed the same results as the fermentation volume, but the pH showed opposite results to the TTA value. The present study indicated that the addition of more than 6% of inulin could have a negative effect in producing functional flour bread without altering its desirable rheological properties.

영어초록

This study examined the influence of inulin at varying levels on the rheological properties of bread dough; 0, 3, 6 and 9% of bread flour based on baker’s % were replaced with inulin. The rheological properties of the dough were evaluated by an analysis of the composition of the composite flour, farinograph, amylograph, viscograph, fermentation volume, pH, and total titratable acidity (TTA) of the dough. Composition analysis of composite flour revealed a moisture content of the control and tests to be 12.7∼13.1%; the control showed the highest crude protein content that decreased with increasing level of inulin. On the other hand, there were no significant differences in the ash content between the control and tests. The farinograph characteristics of the wheat flour-inulin blends showed a significant decrease in water absorption from 64.4% to 48.0% with increasing level of inulin from 0 to 9%, but the consistency in the control and tests showed similar values. The addition of inulin decreased the level of water absorption, degree of softening but increased the dough development time, stability, and farinograph quality nimber (FQN). In amylograph and viscograph analysis, the presence of inulin also caused an increase in the initiation of gelatinization temperature but a significant decrease in viscosity upon pasting. The maximum viscosity, start of the holding period, start of the cooling period, end of the cooling period, end of the final holding period, breakdown and setback of the control wheat flour were higher than those of wheat flour-inulin. Those viscosities decreased significantly with increasing inulin content. In the fermentation volume of dough, the volume of the control wheat flour was higher than that of the wheat-inulin flour that decreased with increasing in the level of inulin during 3 hrs. fermentation. TTA showed the same results as the fermentation volume, but the pH showed opposite results to the TTA value. The present study indicated that the addition of more than 6% of inulin could have a negative effect in producing functional flour bread without altering its desirable rheological properties.

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