식빵 제조 시 흑마늘 추출액의 첨가량을 달리하여 제품의 품질특성에 미치는 효과를 조사하기 위하여 제품의 부피 및 비용적, 수분활성도, crumb 조직감 및 색도, 관능검사 등을 실시하였다. 부피 및 비용적은 대조구가 가장 컸고 흑마늘 추출액 첨가량이 많을수록 작아졌다. Rheometer에 의한 경도, Max. G, 검성 및 응집성 모두 대조구에 비하여 흑마늘 추출액 첨가량이 많아질수록 높아져 부드럽지 못한 것으로 나타났다. 경도의 경우 5% 첨가구는 대조구와 유의적 차이가 없었다. 색도 측정에서 L값은 흑마늘 추출액 첨가량이 많을수록 낮아졌고, a와 b값은 높아져 어두운 것으로 나타났다. 관능검사에서 흑마늘 추출액 5% 첨가구가 향과 전체적인 기호도에서 대조구 및 다른 시험구들에 비교하여 높은 점수를 얻어 흑마늘 추출액 5%까지는 첨가가 가능한 것으로 나타났다.
This study was conducted in order to evaluate the effect of black garlic extract on quality characteristics of white pan bread. White pan bread contained black garlic extract at levels of 0%, 5%, 10%, and 15% based on flour. Analysis of volume and specific loaf volume, water activity, texture, crumb color, and sensory evaluation of white pan bread were performed. As the amount of black garlic extract increased, volume and specific loaf volume decreased. Hardness, Max. G (maximum gram), gumminess, and cohesiveness by texture analyser showed a higher value in treatment, however, in hardness, no differences were observed between control and treatment with addition of 5% black garlic extract. In crumb color analysis, as the amount of black garlic extract increased, L value decreased and values for a and b increased. On sensory evaluation, no differences were observed between control and treatment containing 5% black garlic extract, however, addition of more than 10% resulted in lower scores. As a result of this study, 5% black garlic extract was considered a reasonable level for preparation of a health promoting white pan bread.
