GABA 미강 및 미강추출물 첨가에 의한 식빵의 텍스처 및 저장성의 변화

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 50; no. 6; pp. 614 - 620
• Main Authors: 오수진(Su-Jin Oh), 권영회(Young-Hoi Kwon), 신해헌(Hae-Hun Shin), 김현수(Hyun Soo Kim), 최희돈(Hee-Don Choi), 임승택(Seung-Taik Lim)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.12.2018; Korean Society of Food Science & Technology
• Subjects: Bread; Butyric acid; Hardness; Health promotion; Physical characteristics; Physical properties; Rice bran; Shelf life; Staling; Storage stability; γ-Aminobutyric acid; 식품과학; bread; gamma-aminobutyric acid; rice bran; texture; staling
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2018.50.6.614

A rice bran physically treated to increase the residual gamma amino butyric acid (GABA) content (200 mg/100 g) or its hot-water extract (200 mg/100 g) was added into a white pan bread, and changes in the physical properties including color, and volume and texture changes during storage at room temperature were examined. The addition of bran powders had negative effects on bread quality and storage stability whereas that of rice bran extract (RBE) improved the storage stability of bread. The lightness of bread crumbs decreased but the volume of bread slightly increased after addition of the RBE. The increase in crumb hardness during storage was retarded by the RBE addition. The residual concentration of GABA in bread was increased 38-fold when 20% of RBE was added. The addition of RBE to white pan bread improved the resistance to staling and health-promoting function because of GABA.