맥주를 이용한 제빵특성에 관한 연구 = A Study of Characteristics of White Bread with beer

다국어 초록 (Multilingual Abstract)

This study aimed to examine functionality and palatable bread with three kinds of beer(beer(MOB), black beer(BOB), draft beer(AOB)) in place of water. It was analyzed the dough characteristics by mixograph, pH and fermentative rate. Also characteristics of the bread were measured by texture, digital image analysis using CrumScan software, specific volume, color, pH, storage and sensory analysis(attribute different test, acceptance test).
1. Mixogram
All samples were proper between 3～5 minutes in terms of peak time except MOB. As for peak value, all samples were at the level of 60% or higher.
2. pH of dough
pH of dough were measured during after mixing, fermentation and proofing. As time goes by, pH of dough were lower.
3. Fermentative rate
As for the fermentative rate of dough, all samples added beer were lower than CON. As time goes by, volume of dough increased using beer but CON didn`t after 90 minutes.
4. Texture
In texture analyzing, hardness, springiness, cohesiveness, gumminess and chewiness of CON were higher than beer additional samples. Beer made it be soft.
5. Analysis using CrumScan
Analysis using CrumbScan, the thickness of crust was the thickest in CON and was the thinnest in BOB. BOB of crumb fineness was the densest but there was no significant difference between samples. Elongation of crumb was the highest score in CON but there was no significant difference.
6. Specific volume
Scores for volume of bread showed that AOB was the highest score and specific volume was the highest score in AOB and BOB. Using beer had a influence on the volume.
7. Color value
BOB was shown as the highest score in L, a, b value and CON was the lowest score in L, a, b value.
8. Sensory evaluation
1) Attribute different test
The result of attribute different test in sensory evaluation, volume, springiness, moistness were the highest in AOB. Firmness was no significant difference between samples. Crust color, Crum color, uniformity, beer flavor, alcohol aroma, sour taste and bitter taste were the highest in BOB and grain size was the highest in CON.
2) Acceptance test
The acceptance test showed that BOB was the most preferable for appearance, MOB was the most preferable for color. AOB showed as good in texture, flavor, taste and overall acceptance.
Based on the results of this study, using beer has positive effects on bread. These results are expected to be useful in producing bread of optimal quality and to contribute to the development of various foods and the advance of the food industry.

목차 (Table of Contents)

• Ⅰ. 서론 1
• 1. 연구배경 1
• 2. 연구목적 3
• 3. 연구구성 6
• Ⅱ. 문헌고찰 8
• 1. 맥주 8
• 2. 맥주의 원료 9
• 1) 주재료 9
• (1) 보리 (Barley) 9
• (2) 효모 (Yeast) 10
• (3) 물(Water) 11
• (4) 호프(Hop) 11
• (5) 부원료 (Adjuncts) 12
• 3. 맥주의 성분 13
• 4. 맥주의 종류 15
• 1) 효모 종류에 따른 분류 15
• (1) 하면 발효 맥주 15
• (2) 상면 발효 맥주 16
• 2) 麥芽(맥아)의 색에 의한 분류 16
• 3) 맥즙농도(麥汁濃度) : 알코올 농도에 의한 분류 16
• 4) 비 알코올성 맥아 음료(NON ALCOHOLIC BEVERAGE) 17
• 5) 기타 17
• 5.맥주의 제조 공정 18
• 1) 제조 방법 18
• (1) 맥아제조 20
• (2) 맥아즙제조 21
• (3) 주발효 21
• (4) 후발효 22
• (5) 여과 22
• (6) 제품 22
• Ⅲ. 재료 및 방법 24
• 1. 실험재료 24
• 2. 실험방법 25
• 1) Mixograph를 통한 반죽의 특성 25
• 2) 맥주의 pH 측정 27
• 3) 반죽의 발효율 측정 28
• 4) 식빵의 제조 30
• 5) 반죽의 pH 측정 34
• 6) 맥주식빵의 TPA(Texture Profile Analysis)분석 34
• 7) 영상 분석 34
• 8) 식빵의 비용적 측정 35
• 9) 식빵의 pH 측정 35
• 10) 식빵의 색도 측정 35
• 11) 관능검사 35
• 12) 통계처리 36
• Ⅳ. 결과 및 고찰 37
• 1. Mixograph를 통한 반죽의 특성분류 37
• 2. 반죽의 pH 41
• 3. 반죽의 발효율 비교 44
• 4. TPA 분석 48
• 5. CrumScan을 통한 영상분석 50
• 6. 식빵의 비용적 분석 52
• 7. 색도 측정 54
• 8. 보존성 (storage) 57
• 9. 관능검사 60
• 1) 특성차이 검사 60
• 2) 기호도 검사 61
• Ⅴ. 결론 65
• 참고문헌 68
• Appendix 74
• Abstract 83