활성글루텐과 베이킹파우더를 첨가하여 제조한 냉동생지를 5주간 냉동저장하면서 부피 및 관능검사를 비교 분석한 결과는 다음과 같다. 1. 활성글루텐을 0%, 2%, 4% 첨가시 4% 첨가한 시험구에서 부피가 크게 나타났다. 2. 베이킹파우더를 0%, 2%, 4% 첨가시 4% 첨가한 시험구에서 부피가 크게 나타났다. 3. 동일한 양의 활성글루텐과 베이킹파우더 첨가시 베이킹파우더보다 활성글루텐이 부피 팽창에 더 효과적 이었다. 4. 활성글루텐과 베이킹파우더를 각각 2%, 4% 첨가시 4% 첨가한 것에서 부피가 컸으나 거의 차이가 없었다. 5. 관능검사에서 각각을 2% 첨가한 것이 4% 첨가한 것보다 높은 점수를 나타냈다. 따라서 부피측면에서는 각각을 4% 첨가하는 것이 바람직하나 관능검사에서 2% 첨가한 것이 높은 점수를 보여 전체적인 관점에서 각각 2%를 첨가하는 것이 더 효과적이었다.

Sweet dough bread is made by using sponge & dough method with the sweet dough formula which consists of wheat gluten and baking powder. The effect of wheat gluten and baking powder to the bread has been studied after the dough frozen, stored, thawed, fermented, and baked. The bread quality has been evaluated by measuring the product volume and also by the sensory evaluation after baking. When 4% of wheat gluten and 4% of baking powder were added into the dough, the bread has a larger volume than that of 2% wheat gluten and 2% baking powder in volume. However, wheat gluten shows better result than baking powder in terms of volume. In sensory evaluation, the bread has higher score when 2% of wheat gluten and 2% of baking powder were added into the dough than that of 4% wheat gluten and 4% baking powder. Consequently, breads show better result when 2% wheat gluten and 2% baking powder were added into the dough than that of 4% wheat gluten and 4% baking powder.

• 안용근 | Young Geun Ann
• 이석건 | Seuk Keun Lee