가시오가피의 기능성을 이용한 제빵원료 소재로서의 이용 가능성을 알아보기 위하여 가시오가피 추출액을 물량에 대하여 0%, 25%, 50%, 75% 및 100%로 첨가하여 제조한 식빵의 품질특성에 미치는 영향을 조사하였다. 반죽의 발효과정 중 pH 변화는 대조구에 비해 가시오가피 추출액을 첨가한 모든 첨가구가 낮게 유지하였고 첨가량이 증가할수록 pH의 저하 폭이 대조구보다 완만하게 나타났다. 반죽의 발효팽창력에서는 대조구에 비해 가시오가피 추출액 첨

This study was conducted to evaluate quality characteristics of white breads with Acanthopanax senticosus extract(ASE) (0, 25, 50, 75 and 100%). Addition of ASE significantly decreased L-value, and increased a and b-values. Compared with the control bread, specific volume of bread added with ASE was increased. The cohesiveness, springiness and gumminess of the breads added with ASE were higher than those of the control group. Also, a sensory evaluation was carried out in terms of acceptability(color, flavor, taste, texture and overall acceptability). Taken together, the 50% treatment ranked the highest evaluation values, as compared to other treaments. Accordingly, to improve the quality of bread, it is recommendable to add ASE to the 50% level in substitution for water in making a loaf of bread. After all, this study was to confirm the possibility of ASE's utilization as natural materials containing the functional substance.

• 이선호
• 배종호