매실의 과육부를 건조하여 분말형태로 만들어서 보다 다양한 형태의 식품 개발에 활용하기 위한 시도의 하나로 매실분말을 0.5%, 1.0% 및 2.0% 첨가한 식빵을 각각 제조하였으며, 매실농축액을 첨가한 식빵도 만들어 매실분말을 첨가한 식빵과의 특성을 비교하였다. 대조구의 호화개시 온도가 인데 비하여 매실분말 및 매실농축액 첨가구는 로 낮았다. 또한 매실분말 및 매실농축액의 첨가량이 증가함에 따라 호화개시 온도가 낮아지는 것으로 나타났다. 식빵의

Different amounts of powder and concentrate (0.5%, 1.0% and 2.0%) of Prunus mume were added to bread and the quality characteristics were evaluated. Mixed flour with powder (PP) and concentrate (CP) of Prunus mume showed a lower gelatinization temperature and higher maximum viscosity than control. As the proportion of PP and CP in making bread were increased, lower specific loaf volume, and higher hardness were revealed. Sample with 0.5% CP and control showed the highest specific loaf volume, and was 5.4. Treatment with 2.0% PP was in hardness, and was about 5 times higher than control. The L (lightness) value of samples with PP and CP was lower than control. Sample with 0.5% CP showed the highest score in color and taste, and samples with 0.5% PP, 0.5% CP and control was not significantly different in sensory evaluation. Based on loaf volume, hardness, color value and the sensory evaluation, treatment above 1.0% PP and CP is undesirable in making bread.

• 박우포
• 조성환
• 이승철
• 김성용