물의 경도가 빵의 제조적성에 미치는 영향 = Effect of Water Hardness on Bread Making Performance

다국어 초록 (Multilingual Abstract)

Purpose: This study was performed to investigate the effect of water hardness on bread making performance for expanding the applicability of Jeju magma seawater. Methods: Seven water samples with different water hardness levels were used to analyze gelatinization and mixing properties of flour using DSC and mixography, respectively. Bread making performance was evaluated based on dough pH and height after fermentation as well as bread crumb color, volume, texture, and moisture content during storage. Results: With increasing water hardness, gelatinization temperature of flour shifted to a higher temperature and band width of mixograms increased. After fermentation, bread dough height decreased as water hardness increased (R=-0.92, p<0.001). Bread volume decreased in the following order: distilled water>tap water>Samdasoo≈10% ED mineral water>50% ED mineral water≈100% ED mineral water> magma sweater. With increasing water hardness, bread firmness increased (R=0.89, p<0.001). During storage at 4°C, bread firmness increased and bread moisture content decreased. Bread crumb color was not affected by changes in water hardness. Conclusion: Despite the high water hardness of magma seawater, 100% ED mineral water and 50% ED mineral water negatively affected bread making performance, 10% ED mineral water with about 400 water hardness can be successfully applied to achieve equivalent bread quality as tap water, Samdasoo, and distilled water. The results suggest that applicability of magma seawater can be expanded through further investigation by increasing yeast usage and fermentation time as well as by utilizing alkaline-resistant yeast for producing mineralenriched bread.

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