KR100750952B1 - Functional Dough and bread comprising germinated buckwheat flour and a method for producing thereof - Google Patents

Abstract

The present invention relates to a baking dough composition using germinated buckwheat powder, bread prepared using the same, and a method of preparing the same, and more particularly, to prevent cardiovascular diseases such as arteriosclerosis, hypertension, and cerebral hemorrhage by strengthening capillaries. Baking dough composition and bread having improved health function, baking processability, and stability having pharmacological action of germinated buckwheat by lyophilizing germinated buckwheat, which is effective for diabetes and obesity, and then making it into baking dough composition or bread. There is an excellent effect that can provide a manufacturing method.

Buckwheat, germinated buckwheat, baking dough, bread

Description

Functional baking dough composition containing germinated buckwheat powder, bread and a method for preparing the same {Functional Dough and bread comprising germinated buckwheat flour and a method for producing}

1 is a process chart showing the bread production method of the present invention.

2 is a cross-sectional photograph of a functional bread containing germinated buckwheat according to the present invention. In this case, A is a control, B is 0.5 parts by weight, C is 1.0 parts by weight, D is 2.0 parts by weight, E is 4.0 parts by weight, and F is 6.0 parts by weight of the baking dough composition. It is a cross-sectional photograph of the bread manufactured by the.

Figure 3 is a parinograph graph of the baking dough composition containing germinated buckwheat according to the present invention. In this case, A represents a control, B represents 0.5 parts by weight, C represents 1.0 parts by weight, D represents 2.0 parts by weight, E represents 4.0 parts by weight, and F represents 6.0 parts by weight of the baking dough composition. .

4 is an amylograph graph of wheat flour containing germinated buckwheat according to the present invention. In this case, A represents a control, B represents 0.5 parts by weight, C represents 1.0 parts by weight, D represents 2.0 parts by weight, E represents 4.0 parts by weight, and F represents 6.0 parts by weight of the baking dough composition. .

The present invention relates to a functional baking dough composition containing germinated buckwheat powder, bread and a method for preparing the same. More particularly, the present invention relates to strengthening capillaries to prevent cardiovascular diseases such as arteriosclerosis, high blood pressure and cerebral hemorrhage, and diabetes and obesity. The present invention relates to a functional bakery dough composition and bread prepared by powdering germinated buckwheat, which is effective in mixing with flour, in an appropriate ratio, and a method for producing the same.

Generally, buckwheat is a pollution-free crop with short growing period of 60 to 80 days, grows well in cool climates, and is resistant to pests and does not require the use of large amounts of chemical fertilizers and pesticides. Flavonoids of buckwheat are known as quercetin, isoquercetin, myrecetin, myquercetin, and quercitrin, including rutin. As bioregulatory functions such as blood pressure lowering action, vasoconstrictive action and antibacterial action are revealed, the development of processing of new buckwheat products is being actively conducted, and the demand for buckwheat is gradually increasing accordingly. In particular, buckwheat protein contains more than 60% of globulin and albumin because of high water-soluble protein, while the hydrophobic protein content such as prolamin and gluterine is relatively low at around 14%. On the other hand, it is contrasted with the composition of wheat flour protein with high content of gluten. Furthermore, the essential amino acid content of buckwheat is higher in nutritional value than wheat or oats, and the fatty acids of buckwheat are oleic acid and linoleic acid, and palmitic acid and stearate. Stearic acid is higher than other grains. One of the reasons buckwheat is evaluated as a new dietary supplement is because it contains high amounts of rutin (vitamin P). Buckwheat is known as a plant of Rutin. Rutin is a yellow to pale yellow flavonoid substance that treats vascular diseases caused by excessive permeability of blood vessels. It is a natural product used and occupies a very important position in the medical field.

Reflecting the fact that the dietary life of modern man is getting westernized day by day, the research and development on the functional part of the bakery confectionery part is getting more important, and the consumer's demand for the development of health bread products is also increasing. Currently, germinated buckwheat is being applied to Sikhye and tea, but it is applied to only part of beverages, and there is no product related to germinated buckwheat in the confectionary portion that is more easily accessible to the general public. .

Buckwheat, which has traditionally been used in foods in Korea, is known to increase the activity of glycosylase amylase (α-amylase) with germination of rutin. In other words, the excessive secretion of amylase (α-amylase) acts to interfere with the matrix structure formation of wheat gluten (gluten) in baking aptitude, adversely affecting the proper dough stability and fermentability Insane, germinated buckwheat was difficult to apply to baking.

The above object of the present invention was used to add the germinated buckwheat powder obtained by pulverizing by lyophilization method for the enzyme inactivation of germinated buckwheat flour at a constant ratio during baking dough production, and also to the addition content Focusing on the different activity values of amylase (α-amylase), by testing the baking properties according to the degree of addition of germinated buckwheat flour, the nutritional properties of germinated buckwheat can be easily eaten and easily accessible to the general public, In addition, to develop a bakery product that can maintain its functionality. This study examines the effects of germinated buckwheat on baking process by performing processes and baking related tests on the physical properties of dough during the manufacturing process, pH and fermentation characteristics of dough, volume according to storage period, texture according to storage period, and baking. To develop a product.

In order to achieve the above object, the present invention comprises the steps of lyophilizing germinated buckwheat and then grinding to prepare germinated buckwheat powder; Mixing the same in flour to measure physical properties of the dough; And measuring the pH and fermentation characteristics, and then examining the relationship between them, preparing bread from the dough mixed with germinated buckwheat powder, and performing a volume, texture, and sensory test according to the storage period of the bread. It consists of.

The present invention provides a baking dough composition containing germinated buckwheat as an active ingredient, a bread prepared using the same, and a method of preparing the same.

Germinated buckwheat in the baking dough composition of the present invention is preferably mixed 0.5 to 1.0 parts by weight based on 100 parts by weight of flour. If less than 0.5 parts by weight of the bakery dough composition does not have the functionality of the foot buckwheat and when added to more than 1.0 parts by weight bitter or grilled taste, there is a disadvantage in sensory performance.

In order to inhibit glycation enzyme (α-amylase), which is a major deterioration of the bakery function of germinated buckwheat, the present invention germinates buckwheat seeds after germinating buckwheat seeds and powdered them through lyophilized conditions. By mixing it, it is possible to increase the volume and texture that is the basis for baking suitability.

The preparation of germinated buckwheat in the present invention preferably comprises the following steps:

Washing buckwheat seeds with running hot water at 23-25 ° C. to remove impurities;

The buckwheat seeds, from which impurities were removed, were immersed in a medium containing 0.1-0.3 parts of citric acid, 3-7 parts of ionic starch syrup, and 2-6 parts of white sugar per 100 parts by weight of hot water for 20 minutes to hydrate the buckwheat. So-called buckwheat seeds;

Transferring the soaked buckwheat seeds of the above step to the germination box to germinate by maintaining a temperature of 34 ~ 38 ℃;

Freeze-drying the germinated buckwheat of the above step to 5 to 8% of water content at minus 35 to 40 ° C .; And

Pulverizing the freeze-dried germinated buckwheat by a grinder.

The hot water is preferably 23-27 ° C but most preferably 25 ° C. In this temperature range, germination of buckwheat seeds may occur actively.

The medium is most preferably mixed with 0.2 parts by weight of citric acid, 5 parts by weight of ionic starch, 4 parts by weight per 100 parts by weight of hot water.

The time for immersing the buckwheat seeds in the mixed medium is preferably 20-40 hours, but most preferably 30 hours. Soaking for less than 20 hours is not good because the moisture does not get into the buckwheat, and soaking for longer than 40 hours does not allow the water to enter anymore and the buckwheat seeds may spoil.

When the germinated buckwheat is pulverized it is preferably pulverized to 100 mesh or less, more preferably 50-100 mesh. The powder of the above range is good when mixed with other ingredients in the bread dough, when formulated into the dough has the advantage of agglomeration well.

The flour used in the present invention was purchased as a strong powder grade 1 [containing CJ Co., Ltd., crude protein 11.91%, crude ash 0.382%, moisture 13.37%] and used as refined salt, refined sugar, yeast, butter, skim milk powder and yeast hood. You can purchase it commercially.

Hereinafter, preferred examples are provided to help understanding of the present invention, but the following examples are merely to illustrate the present invention, and the scope of the present invention is not limited to the following examples.

Example

Baking suitability and sensory test of functional bread containing germinated buckwheat powder were carried out to determine the most preferred amount of germinated buckwheat. The composition of the baking dough was blended each material as shown in Table 1 based on 100 parts by weight of flour and the baking process was carried out according to the straight dough method (see Fig. 1).

Mixing ratio of bread containing germinated buckwheat (unit: parts by weight) Experimental group Germinated buckwheat powder Wheat flour water Sugar East Salt butter Skim milk powder East Hood Comparative example 0 100 64 6 3 2 4 3 0.1 Example 1 0.5 100 64 6 3 2 4 3 0.1 Example 2 One 100 64 6 3 2 4 3 0.1 Example 3 2 100 64 6 3 2 4 3 0.1 Example 4 4 100 64 6 3 2 4 3 0.1 Example 5 6 100 64 6 3 2 4 3 0.1

Experimental Example  1: Investigate the physical properties of the dough

After kneading with different mixing ratios of germinated buckwheat powder as shown in Table 1, the physical properties of the dough, that is, the absorption (absorption), development time (stability), stability (stability) and mixing (mixing tolerance) of the dough index, MTI) using the Parinograph (Brabender, Germany) [Approved Method of the AACC, 8 ^th ed. American Association of Cereal Chemistry, St. Paul, MN, USA (1983).

The results of measuring the physical properties of the dough by a parinograph were shown in Table 2 below.

The water absorption rate of the dough required to reach a constant hardness was 65.5% in the control, and the water absorption gradually increased as the germinated buckwheat powder content increased. Factors affecting water absorption rate are protein (gluten) content and starch, especially damaged starch content. As the content of protein and damaged starch increases, the absorption rate tends to increase. And vaginal deterioration.

Dough development time is the time it takes for flour to absorb water and develops dough. Dough development time is the time when flour absorbs water and the hardness of dough reaches the highest point. The addition of buckwheat powder did not show significant difference.

The stability of the dough is determined from the time when the top of the curve reaches 500 B.U. The time to the moment of falling below the strength of the dough, that is, 500 B.U. Long time to maintain ideal has high stability and 500 B.U. If it was below, stability was low. The stability of the dough was the highest in the control group (28.9 minutes) and decreased rapidly to 17.4, 17.5, 14.4, 11.1, and 10.2, respectively, in the order of the addition of germinated buckwheat powder. In general, the greater the stability of the dough, the longer the kneading time, so that the mixing is sufficient, gluten is well formed is known to improve the volume of bread.

The mixing tolerance index (MTI) is the B.U. value of the top of the curve five minutes after reaching the peak on the graph. As a result of the difference in value, the resistance to constant overmixing after optimal mixing can be confirmed. In general, flours with high resistance to overmixing (good flours) have low MTI values, and higher MTI values are weaker flours. When 0.5, 1.0 parts by weight of germinated buckwheat powder was added, it showed relatively low resistance, and when it was added 2.0 parts by weight or more, the resistance was rapidly decreased.

According to the results of the above parnograph (farinograph) it was determined that the addition of germinated buckwheat powder, Example 2, that is, 1.0 parts by weight of the addition of the best baking ability.

Farinograph data of dough containing germinated buckwheat powder Experimental group Water absorption (%) Dough Development Time (min) Dough stability (min) Dough Resistance (B.U.) Control 65.5 8.1 28.9 5 Example 1 66.1 9.2 17.4 35 Example 2 65.3 10 17.5 40 Example 3 66.3 10 14.4 95 Example 4 67.0 10 11.1 95 Example 5 68.7 9.0 10.2 100

In addition, the gelatinization characteristics of the dough were determined by the Applied Methods of the AACC, 8 ^th ed. American Association of Cereal Chemists, St. Paul, MN, USA (1983)], using a amylograph (Brabender, Germany) was put 450 mL of buffer (water) in a 65g sample to determine the onset temperature, peak viscosity and peak temperature.

If the B.U. value on the graph is 400 ~ 600 B.U., it is judged that the baking quality is good and 600 B.U. If above, under malted, 400 B.U. If it is below, it will determine with over malted. Generally B.U. If the value is too high, the inner phase of the finished product will dry out, resulting in rapid aging, If the value is too low, it becomes too sticky and damp. The physical properties of the dough by amylograph were measured as shown in Table 3 below. The addition of germinated buckwheat powder did not show a significant difference in the starting temperature, but the highest viscosity was found to be significantly decreased when the germinated buckwheat powder was added.

Amylograph Data of Dough Containing Germinated Buckwheat Experimental group Gelatinization start temperature (℃) Maximum viscosity (B.U.) Peak temperature (℃) Control 62.1 514 88.1 Example 1 61.6 504 87.5 Example 2 62.5 477 87.3 Example 3 62.5 438 86.8 Example 4 62.7 403 86.4 Example 5 62.7 361 85.9

Experimental Example  2: baking Dough pH And fermentation characteristics investigation

The pH of the bakery dough prepared in the above example was measured by the AACC method. That is, after the dough mixing was finished, each 10g was collected and homogenized for 5 minutes at 10,000rpm with a homogenizer (homogenizer) with 100mL of distilled water and the pH of the turbidity was measured.

On the other hand, in order to determine the fermentation characteristics of the dough, each 10g of the bakery dough in the above example was put in a 100mL measuring cylinder and after the first fermentation together with the dough for bread production, the respective heights after the second fermentation were measured and germinated buckwheat was fermented. The impact was investigated.

The pH and fermentation characteristics of the baking dough showed a lower pH depending on the addition of germinated buckwheat compared to the pH of the control as shown in Table 4, but there was no significant difference. In addition, the effect of germinated buckwheat on fermentation was 36.8mL and 38.9mL, respectively, when 0.5 parts by weight and 2.0 parts by weight were added.

PH of the mixture containing germinated buckwheat, after primary fermentation and after secondary fermentation Experimental group pH Fermentation Height (mL) After kneading After the first fermentation After the second fermentation Control 5.32 17.1 34.4 Example 1 5.28 18.8 36.8 Example 2 5.23 17.8 32.4 Example 3 5.27 19.9 38.9 Example 4 5.21 17.3 34.5 Example 5 5.14 16.2 33.7

Experimental Example  3: Volumetric study of shelf life of functional bread containing germinated buckwheat

In this experiment, the baking dough of the example was baked with bread, cooled at room temperature for 1 hour, then packaged and stored for 1 to 4 days, and then the volume change was measured by measuring length, width, and height in a volume measuring frame. .

As shown in Table 5, the control volume was 1084 mL after baking, compared with 0.5 part by weight and 2.0 parts by weight of the added germinated buckwheat, showing 1089 mL and 1092 mL higher than the control. When 0.5 parts by weight of germinated buckwheat was added, 1075 mL showed a higher volume than the control.

Volume by Storage Period of Functional Bread Containing Germinated Buckwheat Experimental group Volume (mL) 1 day 2 days 3 days 4 days Control 1084 1079 1074 1071 Example 1 (0.5 parts by weight germinated buckwheat addition mouth) 1089 1084 1079 1075 Example 2 (1.0 parts by weight germinated buckwheat addition sphere) 1077 1074 1069 1065 Example 3 (2.0 parts by weight germinated buckwheat addition mouth) 1092 1084 1072 1069 Example 4 (4.0 parts by weight germinated buckwheat addition) 1075 1071 1069 1061 Example 5 (6.0 parts by weight germinated buckwheat addition) 1051 1049 1044 1039

Experimental Example  4: of functional bread containing germinated buckwheat Baking  Organizational survey according to storage period

In this experiment, the baking dough of the embodiment was baked with bread, and then packed with bread, stored at room temperature for 1-4 days, and then sliced into 15 mm by a texture analyzer to determine the hardness and elasticity of the sample. ) Was investigated.

The results according to the texture according to the storage period after baking of the functional bread containing germinated buckwheat are shown in Table 6 below. At this time, the hardness (Hardness) was measured using an Instron (Instron, Model 4440, U.S.A), repeated compression test (compression test) three times and the average value was taken. The speed rate was 500mm / min and the maximum load was 5kN, and the sample height was calculated from the force distance curve obtained when the sample was pressed at 15mm. As a result, as shown in the results of Table 6, it showed a relatively low hardness at 1.0 parts by weight and 2.0 parts by weight of germinated buckwheat, which has the effect of delaying aging when added 1.0 parts by weight and 2.0 parts by weight of germinated buckwheat. Shows.

Texture Characteristics of Functional Bread with Germinated Buckwheat During Storage Experimental group Hardness Shout 1 day 2 days 3 days 4 days 1 day 2 days 3 days 4 days Control 988.3 1301.8 1845.6 2643.4 0.899 0.869 0.860 0.852 Example 1 972.8 1268.4 1865.1 2604.3 0.901 0.878 0.862 0.851 Example 2 965.3 1132.8 1328.7 2348.6 0.892 0.871 0.870 0.860 Example 3 968.3 1052.8 1408.9 2401.6 0.872 0.862 0.859 0.844 Example 4 992.8 1059.4 1646.2 2875.6 0.866 0.859 0.850 0.843 Example 5 1009.4 1302.6 1901.9 2898.5 0.844 0.832 0.829 0.817

Experimental Example  5: Sensory Evaluation of Functional Bread Containing Germinated Buckwheat

In order to evaluate the sensory quality of the bread prepared according to the present invention, 15 trained sensory inspectors were evaluated on a five-point scale.

As shown in the results of Table 7, the sensory test of functional bread containing germinated buckwheat showed that the cell grains were relatively larger than the control as the germinated buckwheat content increased. The flavor showed a unique flavor when added to the germinated buckwheat, but when added more than 4.0 parts by weight, the taste was poor because of the scent of guinea. In addition, the texture was good when 0.5 parts by weight and 1.0 parts by weight of germinated buckwheat was added. Also, the overall acceptability was excellent in 0.5 and 1.0 parts by weight of germinated buckwheat.

Sensory Evaluation of Functional Bread Containing Germinated Buckwheat Experimental group Internal wound Flavor Texture Overall preference Control 4.3 4.2 4.3 4.1 Example 1 (0.5 parts by weight germinated buckwheat addition mouth) 4.1 4.1 4.2 4.2 Example 2 (1.0 parts by weight germinated buckwheat addition sphere) 3.8 4.4 4.4 4.4 Example 3 (2.0 parts by weight germinated buckwheat addition mouth) 3.1 4.1 3.9 3.6 Example 4 (4.0 parts by weight germinated buckwheat addition) 2.8 3.8 3.4 3.5 Example 5 (6.0 parts by weight germinated buckwheat addition) 2.2 3.1 3.6 2.6

As described above, the present invention relates to a functional baking dough composition containing germinated buckwheat powder, bread, and a method for preparing the same, and a glycosylase (α-amylase) which is a major factor deteriorating the baking properties among the functionalities of germinated buckwheat. In order to suppress the germination, germinated buckwheat powder was germinated under certain conditions, and then powdered through lyophilization and mixed with wheat flour to increase the volume and texture as a criterion for baking. It is a very useful invention in the food industry because it has an excellent effect of producing a healthy functional bread that is effective for diabetes and obesity, and provides a good product for health promotion and disease prevention.

Claims (2)

Lyophilizing germinated buckwheat at -35-40 ° C. to inhibit α-amylase, a glycosylating enzyme; Pulverizing the freeze-dried germinated buckwheat flour by a grinder; Mixing the powdered germinated buckwheat with respect to 100 parts by weight of flour in a proportion of 0.5-1.0 parts by weight and kneading; And Method of producing a germinated buckwheat powder containing bread comprising the step of baking the dough. Germinated buckwheat powder-containing bread produced by the production method of claim 1.

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