생강분말과 즙을 첨가한 식빵의 품질 특성

다국어 초록 (Multilingual Abstract)

This study examined ginger added white pan bread’s baking quality and quality characteristics to increase ginger’s usability by making and providing white pan bread that added in the Ginger Powder (GP) and Ginger Extract (GE) that were processed with the ginger that offers diverse physiological activity functions to the customers who are very interested in health and functional products. Towards this end, this paper examined the ginger added white pan bread’s baking quality and quality characteristics. To identify the optimal ginger processing form and content amount at the time of white pan bread production, ginger added dough’s mixograph, fermentation rate, pH level, texture analyzer, crumbScan, specific volume, color value, sensory evaluation and conservativeness were measured. Seven bread formulations were tested: Control; GP1 (ginger powder 1 % + bread flour 99 %); GP2 (ginger powder 2 % + bread flour 98 %); GP3 (ginger powder 3 % + bread flour 97 %); GE3 (ginger Extract 3 %, bread flour 97 %); GE6 (ginger Extract 6 %, bread flour 94 %); GE9 (ginger Extract 9 %, bread flour 91 %).

1. Mixogram analysis result demonstrated that the 3.72-4.70 minute peak time is suitable for the baking quality for all the samples.

2. Dough’s fermentation rate was measured which demonstrated that the GP2’s fermentation rate was best up to 60 minutes immediately after making the dough. Starting from 90 minutes, GP1’s fermentation rate was the highest. GE3 manifested the best fermentation rate was the best as demonstrated by the analysis on the fermentation rate of the dough that included Ginger Extract. This result demonstrated that the Ginger Powder and Ginger Extract exert positive influence on the fermentation.

3. White pan bread’s pH result demonstrated that there was significant difference with the control group with the 6.03-6.05 pH as the content amount increased in case of the sample with Ginger Powder. In case of the dough with Ginger Extract, dough’s pH decreased as the Ginger Extract is included. Likewise, it was confirmed that the Ginger Extract exerts positive influence on the fermentation.

4. Analysis of the white pan bread’s texture demonstrated that the control manifests highest hardness, chewiness and gumminess in case of the Ginger Powder added white pan bread. Cohesiveness and resilience were highest in case of GP2. In case of the Ginger Extract added white pan bread, hardness increased as the Ginger Extract’s content amount increased, and adhesiveness, resilience, springiness and cohesiveness tended to decrease as the Ginger Extract content amount increased. Chewiness and gumminess tended to increase as the Ginger Extract content amount increased.

5. When the result of the image analysis of the Ginger Powder added white pan bread is examined, it is possible to see that the crumb’s compactness and form were the highest for the control group, and tended to decrease as the content amount increased. When the result of the image analysis of the Ginger Extract added white pan bread is examined, crumb’s compactness and form were the highest for the control group, and tended to decrease as the content amount increased.

6. Volume and specific volume result for the white pan brand with Ginger Powder, they were the highest for the GP2. GE3 manifested the highest result when the Ginger Extract added white pan bread’s volume and specific volume were measured, and volume and specific volume tended to decrease as content amount increased.

7. When the white pan bread’s crust and crumb chromaticity was measured, brightness L value was the highest in case of the control group when it comes to the Ginger Powder added white pan bread crumb chromaticity, and the GP3 manifested the highest values for all the colors; red a value and yellow b value. In case of the crust chromaticity, GP1 manifested the highest values with L value, a value and b value. In case of the Ginger Extract added white pan bread crumb chromaticity, L value was the highest for the control group, and a value was the highest for the GE6. b value was the highest for the GE9. In case of the crust chromaticity, L value, a value and b value were the highest for the GE3.

8. In case of the result of the preference test among the sensory tests, GE3 and GP1 manifested the best results for the external appearance and flavor, respectively. Flavor and overall preference were the highest in case of the control group, but the results were high similar to those of the GP2 and GE6. Characteristics difference test result demonstrated that the volume was the highest in case of the GE6. As for the crust and crumb color, it was the darkest for the GP3. GP3 manifested the best value for the springiness, and grain size and uniformity. As for the flavor and acrid taste, they were highest in case of the GP3. Control group manifested the highest value when it comes to moistness, and elasticity was highest for the GE6.

9. Storage test demonstrated that the hardness increased with time in case of all the samples, and GP1 and GE6 were most moist up to 48 hours after the production.

Characteristics of the Ginger Powder and Ginger Extract added white pan bread were examined, which demonstrated that the Ginger Powder and Ginger Extract affected dough’s physical properties, and they also significantly affected white pan bread’s flavor and taste. When the above mentioned results are examined, it is possible to see that the Ginger Powder 1-2% and Ginger Extract 3-6% are optimal, but Ginger Extract 6% is recommended to increase the amount of the ginger used.

Key words
White pan bread, ginger, ginger powder, ginger extract, mixogram

목차 (Table of Contents)

• List of tables
• List of figures
• I. 서 론 1
• 1. 연구배경 1
• 2. 연구목적 3
• 3. 연구구성 5
• Ⅱ. 문헌고찰 7
• 1. 생강 7
• 1) 생강의 생산과 품종 7
• 2) 생강의 성분과 특성 11
• 3) 생리 활성 기능 13
• 4) 생강분말과 생강즙 19
• (1) 생강분말 19
• (2) 생강즙 21
• 2. 기능성 재료가 첨가된 식빵의 선행 연구 24
• Ⅲ. 재료 및 방법 31
• 1. 실험재료 31
• 2. 실험방법 32
• 1) 반죽의 mixograph 특성 측정 32
• 2) 발효율 측정 34
• 3) 식빵의 제조 34
• 4) pH 측정 38
• 5) 식빵의 조직감 측정 38
• 6) 식빵의 영상 분석 39
• 7) 식빵의 비용적 측정 40
• 8) 식빵의 색도 측정 40
• 9) 관능검사 40
• 10) 보존성 41
• 3. 통계처리 41
• Ⅳ. 결과 및 고찰 42
• 1. 반죽의 mixograph 특성 분석 42
• 2. 반죽의 발효율 분석 45
• 3. 식빵의 pH 분석 49
• 4. 식빵의 TPA 분석 51
• 5. 영상 분석 결과 55
• 6. 식빵의 비용적 분석 58
• 7. 식빵의 색도 분석 60
• 8. 식빵의 관능검사 63
• 1) 기호도 검사 63
• 2) 특성차이 검사 66
• 9. 식빵의 보존성 69
• V. 요약 및 결론 74
• Ⅵ. 참 고 문 헌 78
• Appendix 96
• Abstract 103