믹싱 속도 변화에 따른 식빵의 품질 특성

• Published in: 동아시아식생활학회지 Vol. 30; no. 3; pp. 200 - 207
• Main Authors: 김도연(Do-Yeon Kim), 윤혜현(Hye Hyun Yoon)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.06.2020
• Subjects: 생활과학; gluten; sensory characteristics; mixing speed; white pan bread
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2020.6.30.3.200

This study examined the sensory quality characteristics of white pan bread prepared using five dough mixing speed controls: MS1(low speed 10 min and mid-speed 2 min), MS2 (low speed 6 min and mid-speed 6 min), CON (low speed 2 min, mid-speed 8 min and mid-speed 2 min), MS3 (low speed 2 min, mid-speed 4 min and high speed 4 min, mid-speed 2 min), and MS4 (low speed 2 min, high speed 8 min and mid-speed 2 min). MS3 and MS4 showed significantly higher dough fermentation rates, volumes, and oven spring than the other samples. CrumbScan analysis resulted that MS2 had the highest fineness and thickness. TPA analysis revealed that MS1 had significantly higher values in hardness, gumminess, chewiness than the others, and MS4 had the lowest value in hardness (i.e.,highest in softness) after 72 hours storage. The sensory evaluation indicated that the volume and softness of the MS3 bread were highest among the samples. KCI Citation Count: 1