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1 KOREAN J FOOD SCI TECHNOL Vl 41, N, pp 265~271 (29) The Kren Sciet f Fd Science nd Technlg w ƒw þ p w 1 Á Á Á 2 Á * û w tœw Á w», 1 û w» t l, 2 w l œ Qulit Attriutes f Bred Mde f Fren Dugh Added with Milk Prtein-Plscchride Mitures Jinhn Shn 1, Jeung-Il Jeung, Dng-Sik Jung, Hng-Yel Lee 2, nd Jng-Bng Eun* Deprtment f Fd Science nd Technlg nd Institute f Agriculturl Science nd Technlg, Chnnm Ntinl Universit 1 Functinl Fd Reserch Center, Chnnm Ntinl Universit 2 Deprtment f Htel Culinr nd Bker, Dng-A Inje Cllege Astrct The qulit ttriutes f red mde with milk prtein (csein, C; whe prtein, W) nd plscchride (sdium lginte, A; κ-crrgeenn, K) mitures were investigted t stud the methd t suppressing qulit deterirtin during strge Bred prepred with the CA miture hd higher specific lf vlume cmpred t the cntrl And red mde with the WA miture hd reduced misture lss during strge cmpred t the cntrl The hrdness f cntrl nd reds cntining prtein-plscchride mitures incresed during strge, ut hrdness incresed mre in the cntrl thn the tretments In terms f crum clr, the reds cntining prtein-plscchride mitures hd higher L* vlues, ut lwer * nd * vlues thn the cntrl Finll, there were n significnt differences in sensr qulit mng the cntrl nd tretment reds Overll, dt indicte tht the dditin f CA nd WA imprved the king qulit f red nd retrded stling Ke wrds: red, milk prteins, plscchrides, fren dugh, stling þ w t œwš Ÿ w š þ ƒw ( ù t þ w ( þ t w j w () w þ t w j (4) þ l w ƒ, ƒ, w w t t w, v, ƒ w (5) w ƒ w w w» w l w ù jš þ k š Mers Attfield(6) glcerl ƒƒ þ k š w š, Kenn(7) scric cid sdium sterl lctlte ƒw ƒ g š šw š Kung Lee(8) *Crrespnding uthr: Jng-Bng Eun, Deprtment f Fd Science nd Technlg nd Institute f Agriculturl Science nd Technlg, Chnnm Ntinl Universit, Gwngju 5-757, Kre Tel: F: E-mil: jeun@jnuckr Received Jnur 1, 29; revised Mrch 18, 29; ccepted Mrch 2, 29 crrgeenn, nthn gum, gur gum ƒƒ þ g, Lu(9) þ» w šw, Duis Blckclsk( þ nthn gum crmethl cellulse ƒw l» w š šw þ w w š e g k w þ ƒw þ t w k e g k sdium lginte w p j w, lginte stling w ƒ š (1 κ-crrgeenn j þ t, κ-crrgeenn ƒƒ þ w ƒ s q k š w (1 csein whe prtein ƒƒ w, Ë,, p (1) (14) j, š ƒw š w (15) Erdgdu-Arnck (16) whe prtein þ l w ƒ cid csein v w e š w Kenn ( sdium cseinte whe prtein prf time j v ƒ jš k š šw š, Wng (17) csein whe prtein l j» k š šw lginte 265

2 266 w t w 41 «(29) û ù, ph wš csein w w» š w - w ƒƒ þ Á w g ƒ w j» l ƒ þ - ƒw þ Áw w w wš» t w» w þ - w ƒw w t p w w csein(meggle GMBH, Munich, Germn) whe prtein(brcul Dm Ingredients, Brcul, Netherlnd) sdium lginte(fuji Chemicl Industr C, Wkm, Jpn) κ-crrgeenn(kre crrgeen C, ltd, Sunchen, Kre) w w» w w ƒ ( 14%, 125%, 8%, Dngh Flur Mills, Seul, Kre), instnt dr est(nisshin Flur Milling C, Ltd, Mrcq, Frnce), est fd(smlip C, Siheung, Kre), k(smng C, Ulsn, Kre), skim milk pwder(seul Milk C, Seul, Kre), scric cid(heei welcme phrmceuticl C, Shijihung Heei, Chin), ƒ (Ltte Smkng C, Seul, Kre), (Hnju, Mun, Kre) w w w - w (prtein-plscchride mitures, 1: csein(c), whe prtein(w) κ-crrgeenn(k), sdium lginte(a) ƒƒ 8% w ƒw w csein-sdium lginte(ca), csein-κcrrgeenn(ck), whe-sdium lginte(wa) whe-κ-crrgeenn(wk) w Tle 1 Whet flur+prtein-plscchride mitures+ther ingredients Miing (2 min, 1 rpm 2 min, 19 rpm 2 min, 1 rpm 5 min, 19 rpm) Dividing/Mlding Shping Deep freeing (t -4 C fr hr) Fren strge (t -2 C, 1-6 d) Thwing (t 5 C fr 15 hr) Re-runding Bench resting (25 C fr 1 min) Shping/Mlding Prfing (5, 85% fr 5 min) Bking (t 16/18 C fr 5 min) Fig 1 Prcedure fr mking red frm fren dugh using stright dugh methd Fig 1 (AACC Apprved Methd 1-1B)(18) w spinl mier(pm-25 S, Shihung, Kre) ww 1 rpm 2, 19 rpm 2 w Tle 1 Frmultin fr red dded with milk prtein-plscchride mitures (Unit: % flur sis) Ingredients Smples Prtein-plscchride mitures ) Cntrl CA CK WA WK Flur Wter Instnt dr est Yest fd Slt Sugr Skim milk pwder Mrgrine Ascric cid Sdium lginte Crrgeenn Csein Whe prtein Cntrl, whet flur 1%; CA, csein-sdium lginte; CK, csein-κ-crrgeenn; WA, whe-sdium lginte; WK, whe-κ-crrgeenn Whet flur ws tined frm Hngk milling cmpn (prtein 124%, sh 44%, misture 14%) ) Prtein-plscchride mitures ws prepred in the sme rte weight f prtein nd plscchride nd ws used 8% sed n whet flur

3 w ƒw þ p 267 w ƒ ƒwš 1 rpm 2, 19 rpm 5 ww w ƒƒ 4 g ww» w s p 4 C freeer þ w 2 C þ š(gc-114adm, LG, Seul, Kre) w ¾ þ w 6 þ w w 5C 15 w 2 C þ š þ w w w -þ 5 w w w p 8 C, 85% 5 2 g 16 C, 18 C 5 þƒ g s p w w - w ƒw p d v e (AACC methd 72-(18,19) w d w, (cm /g) d w w v t w» w AACC (44-15A)(18) ƒ crum w š crum 4 C 2 C 4 w ƒ d w l crum cm j» teture nler(ta-xt2, Stle Micr Sstems Ltd, Hsemere, Englnd) d w 1 cm Ì 4 C 2 C 4 w cm d w 2 mm m plunger w 2cm tw ite cmpressin test ww d 6 2 C þ w w w 5 cm, Ì 1 cm w (Spectrphtmeter, Minlt CM-5d, Tk, Jpn) d w L*( ), *( ), *( ) 4 d w s³ ùkü er clirtin CM-A 124, white clirtin CM-A 12 w 6 2 C þ w w w û w tœw 8 w k sƒw 1 cm Ì 1 5 ƒƒ w w š, sƒü t p w e k(frm smmetr), Ë (crust clr), l (rek-shred) sƒ ü (crum clr),»œ(grin), ü (teture) ü sƒ, š w(rm), (tste),» (verll cceptilit) ù (1 ) (5 )¾ 5 5» sƒw» l d SAS pckge w ANOVA w w (Duncn s multiple rnge test)( w š - ƒw v - w ƒw w w d w þ -w ccle ƒƒ Tle 2 Tle š ü Fig 2 Fig 448 cm / g ùkþ CA ƒ 461 cm /g Tle 2 Effect f prtein-plscchride mitures n vlume f reds mde f fren dugh Smples Ttl vlume (cc) Weight (g) Specific lf vlume (cm /g) Cntrl 164±265 65± 448±4 CA 1667±79 6±2 461±1 CK 167±28 6±2 446±7 WA 1554±46 6±2 42±8 WK 1457±6 c 6±29 4±12 c Cntrl, whet flur 1%; CA, csein-sdium lginte; CK, cseinκ-crrgeenn; WA, whe-sdium lginte; WK, whe-κ-crrgeenn Vlues represent mens±stndrd devitins Mens within the sme clumn with the sme letters re nt significntl different (p<5) Tle Specific lf vlume f reds mde f fren dugh t different freee-thw ccles Ccles Smples I II III Cntrl ) 448±4 ) 48±1 41±16 CA 461±1 446±1 428±1 CK 446±7 44±16 412±8 WA 42±8 415±9 41±8 WK 4±12 41±9 417±1 Cntrl, whet flur 1%; CA, csein-sdium lginte; CK, cseinκ-crrgeenn; WA, whe-sdium lginte; WK, whe-κ-crrgeenn I, II, III: Numer f freee-thw ccle f the dugh Vlues represent mens±stndrd devitins ) Mens within the sme rw with the sme letters re nt significntl different (p<5) š CK ƒ 446 cm /g w š WA WK ƒ ƒƒ 42 cm /g, 4 cm /g v ùkü ù kþ - w ƒ ƒ l w wš g š» k ƒ s ù w w ü w v w (2 WA WK ƒ ƒ CA CK ƒ vƒ csein ƒ l w ü š w whe prtein lctglulin(α nd β) w w» ƒ þ -w ccle þ -w ƒ ƒw 448 cm /g 41 cm /g w (Tle ) þ -w ƒ ƒw vƒ þ w w w l ƒ (2 w l l š mtri l t w ew j ³ew»œ(ngulr vid) vƒ w (4) Inue Bushuk(2) w þ -w ƒ ƒw w š ssw»sƒ crust t ùkû š shred(l )ƒ shred w CA ƒ 461 cm /g 428 cm /g, CK ƒ 446 cm /g 412 cm /g

4 268 w t w 41 «(29) Fig 2 Eternl shpes f reds mde f fren dugh dded with prtein-plscchride mitures Cntrl, whet flur 1%; CA, csein-sdium lginte; CK, csein-κ-crrgeenn; WA, whesdium lginte; WK, whe-κ-crrgeenn Fig Internl shpes f reds mde f frn dugh dded with prtein-plscchride mitures Cntrl, whet flur 1%; CA, csein-sdium lginte; CK, csein-κ-crrgeenn; WA, whesdium lginte; WK, whe-κ-crrgeenn, WA ƒ 42 cm /g 41 cm /g š WK ƒ 4 cm /g 417 cm /g ƒw þ -w ƒ ƒw - w ƒ - w ƒw (24) þ w ƒ v w, glutenin glidin ƒ w (25) ƒ w, ƒ q w w ƒ ½w ø, ƒ j ø» ùkü j ƒ š q»œ wš w ùkü - ƒw w w Ë 12%, 45% w wš Á ƒ š s ùkü þƒ 5-4 C, w 8% û» w Tle 4 ú w % w w - w ƒ w sdium lginte κ-crrgeenn ƒw ƒ w Kung Lee(8) κ-crrgeenn ƒ ƒw w ƒ ƒ ùkû š šw ƒ» ƒ (26) w w» w» w w š ü crum crust ù w w Tle 4 - w ƒ w w j ƒ t Tle 4 Misture cntents f reds mde f fren dugh stred t 4 C nd 2 C fr 4 ds (Unit: %) Smples D 4 C 2 C Stred fr 4 ds Cntrl 4252± ± ±79 CA 4288± ±29 459±126 CK 4286±1 4169± ±5 WA 4228± ± ±214 WK 4299± ± ±126 Cntrl, whet flur 1%; CA, csein-sdium lginte; CK, cseinκ-crrgeenn; WA, whe-sdium lginte; WK, whe-κ-crrgeenn Vlues represent mens±stndrd devitins Mens within the sme rw with the sme letters re nt significntl different (p<5)

5 w ƒw þ p 269 Tle 5 Effect f prtein-plscchride mitures n the teturl prperties f reds stred t 4 C nd 2 C fr 4 ds Chrcteristics Hrdness (kgf) Springiness Chesiveness Chewiness Strge cnditin Smples Cntrl D-temperture CA CK WA WK -2 5) 84±76 6) 74± 4-2 ) 2548± ±18 d 4-4 4) 178± ± ± ±21 91± ±224 cd 284±29 c 2146±4 2772±497 22±479 46± ±4 782±246 14± ±91 14± ± ±691 c 4546±58 c 5± ± ± ± ± ± ±48 224±82 142±64 179± ± ±154 96± ±42 42± ±97 448±46 496±42 788± ±18 412±749 56± ±11 8±8 16±1 6± 42± ±2 226±79 c 8±9 c 44±15 472± ±12 576± ± ± ±98 Vlues represent mens±stndrd devitins Cntrl, whet flur 1%; CA, csein-sdium lginte; CK, csein-κ-crrgeenn; WA, whe-sdium lginte; WK, whe-κ-crrgeenn d t 2 C; ) 4 ds t 2 C; 4) 4 ds t 4 C 5) Mens within the sme clumn with the sme letters re nt significntl different (p<5) 6) Mens within the sme rw with the sme letters re nt significntl different (p<5) w ƒ - ƒw l l d w Tle 5 ƒ ƒ ù 4C 4 w š d w - w ƒw w ( ƒ š ƒ š ƒw š ù š ƒ w w ƒ» š ƒ û WK ƒ ƒ š ƒ f CA ƒ ƒ ƒ û ùkü 4 C 4 w CA WA ƒ 178 w û ƒƒ þ k l w ƒ w š šw (8) sdium lginte ƒƒ g» ƒ k 186 CA CK ƒ 782, 14 š WA WK ƒ 1448, 14 Tle 6 Crum clr f the reds mde f fren dugh cntining prtein-plscchride mitures Smples L* * * Cntrl 676±85 c 41±5 221±48 CA 7±128 12±29 194±52 CK 688±115 c 17±11 2±28 WA 74±116 ±4 198±9 WK 724±78 1±42 19±12 Vlues represent mens±stndrd devitins Cntrl, whet flur 1%; CA, csein-sdium lginte; CK, cseinκ-crrgeenn; WA, whe-sdium lginte; WK, whe-κ-crrgeenn Mens within the sme clumn with the sme letters re nt significntl different (p<5) w» ƒw 4C 4 2 C 4 ƒ ùk þ ƒ w p w w ƒ (27) ƒ š, CK, WK ƒ š 4C 4 ƒ 4C 4 ùkû CA, CK ƒ š WA, WK ƒ û ƒ 2 C 4 ùkû 2 C 4 - w ƒ g g k ƒ w ƒ sdium lginte κ-crrgeenn k ƒ - ƒw crum w Tle 6 ùkü L* 676 ùkûš, ƒ 688 Tle 7 Crust clr f the reds mde f fren dugh cntining prtein-plscchride mitures Smples L* * * Cntrl 91± ±87 241±244 CA 28±47 c 141±52 154±72 CK 42±4 c 149± ±461 WA 47±7 17±7 25±95 WK 58±11 174±2 5±81 Vlues represent mens±stndrd devitins Cntrl, whet flur 1%; CA, csein-sdium lginte; CK, cseinκ-crrgeenn; WA, whe-sdium lginte; WK, whe-κ-crrgeenn Mens within the sme clumn with the sme letters re nt significntl different (p<5)

6 27 w t w 41 «(29) Tle 8 Sensr evlutin f reds mde f fren dugh with prtein-plscchride mitures Sensr Smples Cntrl CA CK WA WK Smmetr ±17 6±52 6±52 88±5 8±74 Crust clr 75±71 ±9 c ±9 c 425±89 26±74 c Brek-shred 4±76 8±92 1±64 75±14 6±74 Crum clr ±76 6±92 8±52 6±74 88±8 Grin 288±64 c 25±71 c 8±74 c 4±76 75±46 Teture 275±71 5±5 1±64 88±8 8±74 Arm 25±71 25±71 25±46 8±52 8±52 Tste 75±14 25±89 5±5 6±74 6±52 Overll cceptilit 75±89 88±64 5±76 5±5 4±17 Vlues represent mens±stndrd devitins Cntrl, whet flur 1%; CA, csein-sdium lginte; CK, csein-κ-crrgeenn; WA, whe-sdium lginte; WK, whe-κ-crrgeenn Mens within the sme rw with the sme letters re nt significntl different (p<5) 724 * 41 ƒ š ƒ 1- û * 221 ƒ š ƒ 19-2 w û ùkþ š» ƒ, mw - w ƒ š w» w Tle 7 Ë w w» w Ë L* 91 CA CK ƒ š WA ƒ 47 ƒ š WK ƒ 58 * 182 w CA CK ƒ û š WA WK ƒ ƒ * 241 w CA CK ƒ û š WA WK ƒ ƒ Ë WA ƒ», w k ƒ - ƒw - w ƒ p w sƒ Tle 8 ùkü ü sƒ (crum clr) WK ƒ 88 ƒ š w» ew ƒ - w ƒ w w»œ ³ (grin) - w ƒ w sƒ κ-crrgeenn ƒ ƒ w ƒw w l w š œ š š šw (8) sdium lginte κ-crrgeenn ƒ w ¼ w w w š þ -w w j»» w ƒ l (teture) - w ƒ sƒ sƒ ek(smmetr) WA ƒ 88 ƒ š ƒ w w (crust clr) WA ƒ WA ƒ», ö» ƒ ù ƒ ƒ l (rek-shred) ƒ w(rm) (tste) ƒ ùkù - w ƒ ƒ ü p w öe š ƒ» (verll cceptilit) ƒ 5 sƒ Tsen(28) v ƒ jš š šw þ» - w ƒ w, q,» ƒ w r - w ƒ ƒ w» ƒ š p j ƒ þ w w» w wù - w (prtein-plscchride mitures, 1: þ ƒw w t p w CA ƒ v ƒ š þ -w ccle ƒ w ƒ ƒ Crum ƒ L* ù * * û Crust CA CK ƒ L*, *, * û WK ƒ L*» l ƒ š k ƒw WK ƒ š 2 C 4 CA, CK, WA ƒ sƒ, - w ƒ ü sƒ sƒ w ù w,,» mw -

7 w ƒw w g CA WA þ ƒw w w w g k ƒ û w w» ww 1 Air S, Nishimur K, Eski K Effects f shrtening n the lf vlume f fren dugh red Fd Sci Bitechnl 1: (2 2 Kenn S, Wehrle K, Aut M, Arendt EK Influence f sdium cseinte nd whe prtein n king prperties nd rhelg f fren dugh Cerel Chem 78: (2 Ritt PD, Pere GT, Len AE, Ann MC Effect f emulsifier nd gur gum n micr structurl, rhelgicl, nd king perfrmnce f fren red dugh Fd Hdrcllid 18: 5-1 (24) 4 Berglund PT, Sheltd RN, Freemn TP Fren red dugh ultrstructure s ffected durtin f fren strge nd freeethw ccles Cerel Chem 68: (199 5 Kim DH, Kh BK Freeing nd fermenttin curves f the dugh fren t the different freeing cnditin Fd Sci Bitechnl 11: (2 6 Mers DK, Attfield PV Intrcellulr cncentrtin f egenus glcerl in Scchrmces cerevisie prvides fr imprved levening f fren sweet dughs Fd Micril 16: (1999) 7 Kenn S Crreltins etween empiricl nd fundmentl rhelg mesurements nd king perfrmnce f fren red dugh Cerel Chem 76: (1999) 8 Kung JH, Lee MK Trends in technlg f ker Fd Sci Ind 6: 1-17 (2) 9 Lu W Rle f flur frctins in redmking qulit f fren dugh Cerel Chem 76: (1999) 1 Duis DK, Blckclsk D Fren red dugh, effect f dditives Am Inst Bking Tech Bull 8: 1-7 (1986) 11 Onsen E, Thms WR Algintes, crrgeenn pp 1-25 In: Thickening nd Gelling Agents fr Fd Imesn A (ed) Blckie Acdemic & Prfessinl C, Inc, Lndn, UK ( Ritt PD, Len AE, Ann MC Effect f freeing nd strge f dughs n red qulit J Agr Fd Chem 49: w ƒw þ p 271 (2 1 Kenn S, Wehrle K, Stntn C Incrprtin f dir ingredients int whet red: Effects n dugh rhelg nd red qulit Eur Fd Res Technl 21: ( 14 Ccup RO, Sndersn WB Functinlit f dir ingredients in ker prducts Fd Technl 41: (1987) 15 Gllgher E, Grmle TR, Arendt EK Crust nd crum chrcteristics f gluten free reds J Fd Eng 56: (2) 16 Erdgdu-Arnck N, Cuchjwsk Z, Pmern Y Functinlit f whe nd csein n fermenttin nd in redking fied nd ptimied prcedures Cerel Chem 7: 9-16 (1996) 17 Wng ST, Brringer SA, Hnsen PMT Effects f crmethl cellulse nd gur gum n ice crstl prpgtin in sucrselctse slutins Fd Hdrcllid 12: (1998) 18 AACC: Apprved Methd f the AACC, 8th ed Methds 1-1B nd 44-15A Americn Asscitin f Cerel Chemists St Pul, MN, USA (198) 19 Pler EJ Bking Science nd Technlg Sieel Pulishing C, Chicg, IL, USA pp (1979) 2 Hwng HS, Kim GS, Kim J, Lee SH, Prk JS SAS Sttistics Anlsis Chung-Mn Pulishing C, Seul, Kre pp 84-1 (2 21 Kim HJ, Kng WW, Mn KD Qulit chrcteristics f red dded with Gstrdi elt lume pwder Kren J Fd Sci Technl : (2 22 Zunis S, Quil KJ, Wttn, M, Dicksn MR Studing fren dugh structure using lw-temperture scnning electrn micrscp J Cerel Sci 5: (2 2 Inue Y, Bushuk W Effects f fren strge nd freee-thw ccles n king nd rhelgicl prperties Cerel Chem 68: ( Chi SH, Chng WK, Jung JK, Oh DK, Lee BO Chnges f rhelgicl prperties f gurt different kinds f stiliers Kren J Fd Sci Ani Resur 18: 5-41 (1998) 25 Kim BR, Chi YS, Lee SY Stud n red-mking qulit with miture f uckwhet-whet flur J Kren Sc Fd Sci Nutr 29: ( 26 Oh HK A stud n the chrcteristics f the red dded t smultng MS thesis, Chnnm Ntinl Universit, Gwngju, Kre (2 27 Yi SY, Kim CS Effects f dded m pwders n qulit chrcteristics f est levened pn reds mde frm imprted whet flur nd Kren whet flur J Kren Sc Fd Sci Nutr : 56-6 (2 28 Tsen CC Chemicl dugh develpment Bkers Dig 47: (197)