빵의 소비가 증가함에 따라 제빵 성능을 향상시킬 수 있는 기술은 제빵 산업에서 중요한 주제가 되고 있다. 활성글루텐(vital gluten)은 밀가루에 물을 첨가하여 전분을 제거한 후 글루텐만을 건조시킨 단백질이다. 품질이 낮은 밀가루에 활성글루텐을 첨가하면 반죽에 탄성과 신장성을 부여하여 제빵성능을 향상할 수 있다. 현재 제빵 산업에서 활성글루텐이 많이 활용되고 있지만 이들의 화학적, 물리화학적 특성 및 품질 평가에 필요한 품질 파라미터들에 대해 이해가 부족한 실정이다. 본 총설에서는, 활성글루텐의 품질을 예측하기 위한 파라미터의 이해를 돕기 위하여 밀 글루텐 단백질의 종류와 역할, 밀 반죽에서 형성되는 글루텐 네트워크, 밀가루 품질에 영향을 미치는 요인, 활성글루텐의 제조공정, 활성글루텐의 품질에 영향을 미치는 요인, 마지막으로 활성글루텐의 물리적 특성을 효과적으로 평가할 수 있는 글루토피크(Glutopeak)에 대해 설명하고자 한다. 본 총설을 통해 반죽 리올로지 특성과 제빵 성능에 영향을 미치는 활성글루텐의 품질 파라미터를 이해하고, 제빵 산업에서 활용할 수 있도록 도움이 되길 기대한다.

본 연구는 Par-baked 미트파이 제조에 있어서 외피 특성과 굽는 조건 및 해동 조건이 Par-baked 미트파이 특성에 미치는 영향을 평가하였다. 미트파이 외피제조에 적합한 적정 가수량은 33%였으며, 적정 숙성시간은 한 시간이 적당하였다. Par-baked 미트파이를 위한 굽는 시간은 210℃에서 1차 굽기가 12분, 2차 굽기는 9분이 적당하였으며, 해동시간은 Par-baked 미트파이 특성에 영향을 미치지 않았다. 국내산 밀가루와 강력분이 중력분과 박력분에 비하여 Par-baked 미트파이 제조에 적합하였기 때문에 단백질 함량과 질적 특성이 빵용에 적합한 국내 밀 품종이 적합할 것으로 생각된다.

In this study, Astragalus membranaceus powder was added (3, 6, 9%) during yeast bread preparation and its effect on product quality was examined. The results showed that the dough pH increased as the Astragalus membranaceus powder content increased. However, dough volume during fermentation did not differ significantly among the samples. Bread volume decreased (p<0.001) with an increasing amount of Astragalus membranaceus powder. Also, as the Astragalus membranaceus powder content increased, the Hunter’s color ‘L’ value of the crust decreased and the ‘a’ value increased, and for the crumb, the ‘L’ value decreased and the ‘a’ value increased. Textural property analysis indicated that hardness increased with an increasing amount of Astragalus membranaceus powder. However, up to the 6% level, there were no sensory attribute differences among the samples.

Physicochemical and consumer acceptance properties of bread baking prepared with 100% domestic and imported flour and mixtures of the two flours by 50% to 50% were investigated in this study. Quality changes of the breads during storage at 1℃ were also evaluated. Volume of bread made of the mixtures of flour showed significantly higher values than the other two samples. Hardness of bread made with domestic flour had significantly higher value than that of control on the first day of storage at 4℃. However, mixture sample showed significantly higher value than that of control after the third day of storage. Consumer acceptance test indicated that the bread prepared with 50% imported and 50% domestic flour were not significantly different from the bread prepared with 100% imported flour.

Bread baking parameters and relationships between bread baking properties and flour characteristics were evaluated for two years, 1997 and 1998, and at two locations, Suwon and Deokso, with Korean winter wheat cultivars and lines. Among the bread baking parameters, lightness of crumb grain showed differences between years. No significant differences were found in dough mixing time, bread loaf volume, crumb grain score or firmness. Keumkangmil, Suwon 278 and Tapdongmil showed higher bread loaf volume, good structure of crumb grain and softer crumb firmness. However, compared to commercial flours for baking, cultivar means averaged over years and locations of nineteen Korean winter wheats showed poor bread baking quality because of low protein content and unsuitable protein quality. Protein content and flour swelling volume showed better relationships with the bread baking parameters than other flour characteristics. Friabilin-absence lines showed softer crumb firmness than those of friabilin-presence lines

Flour protein content and SDS sedimentation volume were measured for 128 wheat varieties bred in Korea and foreign countries. Allelic variation of glutenin, one of seed storage proteins, was also identified by SDS-PAGE to measure the effect of HMW-GS (hig