韓國食生活文化學會誌 제31권 제6호 (p.605-615)

두유 첨가에 따른 도토리식빵의 색도 및 조직감 특성 변화

Changes in Color and Textural Properties of Acorn Bread According to Added Amount of Soymilk
키워드 :
Acorn bread,soymilk,textural properties,color value,sensory evaluation

목차

I. 서 론
II. 연구내용 및 방법
  1. 실험재료 및 기구
  2. 도토리 식빵 제조
  3. 실험방법
  4. 통계처리
III. 결과 및 고찰
  1. 식빵의 무게와 부피 측정
  2. 색도
  3. 텍스쳐 측정
  4. 관능검사
  5. 실온과 냉동저장에 따른 도토리식빵의 물성 변화
IV. 요약 및 결론
References

초록

The objective of this study was to prepare acorn bread added with soymilk in order to improve its quality and develop the best possible recipe. The loaf volume, color, texture and sensory evaluation of acorn bread added with soymilk 10~40% were measured during the storage period. The L-value significantly decreased upon addition of 40% soymilk. A-value increased, but b-value decreased. During the storage period, the L- and a- values increased except 2 days at room temperature and 7 days in a freezer, whereas b-value decreased. For textural measurement, hardness, springiness, gumminess and brittleness increased significantly upon addition of soymilk. However cohesiveness decreased for 2 days of storage, whereas gumminess and brittleness for 1 day of storage at room temperature. Freezer storage for 1 day reduced cohesiveness, and gumminess for 4 and 7 days, respectively, and brittleness after all storage periods. The sensory evaluation showed that acorn bread added with soymilk 20% produced the best results in color and taste. The bitter aftertaste increased according to addition of soymilk with lower scores. Softness, chewiness and overall preference decreased significantly. Therefore, 10% soymilk addition got the best scores in aftertaste, softness, chewiness and overall acceptances.