KR20030067235A - Wheat Flour Premix Composition Containing Enzyme Resistance Starch - Google Patents

Abstract

PURPOSE: A premix composition comprising wheat flour as main material and enzyme resistant starch beneficial to a human body as a low-calorie source is provided which inhibits aging of food products and increases moisturization and commercial value thereof. CONSTITUTION: The premix composition containing wheat flour as main material contains 0.1 to 50% by weight of enzyme resistant starch and 10% or less by weight of gluten. The enzyme resistant starch is RS3 or RS4 type. The premix composition can contain conventional dry milk, fat, sugar, salt, baking powder or the like.

Description

Wheat Flour Premix Composition Containing Enzyme Resistance Starch}

The present invention relates to a food preparation flour premix composition comprising flour as a main ingredient, and more particularly, to a food preparation premix composition in which a predetermined amount of resistant starch having excellent efficacy against various adult diseases as a diet food is added to flour.

Starch is an economical material that has long been used by humans to eat food, and it has been known to be completely decomposed in the body.However, Englyst et al. (1982) detect non-starch polysaccharides along with enzyme-resistant starches in analyzing fiber. It was discovered that the presence of resistance starch became known.

Resistant starch (RS) refers to starch and its breakdown products that are not absorbed by the small intestine of a healthy body. These resistant starches are RS1, which is physically inaccessible to enzymes such as grains and seeds, granular resistant starches that have B-form crystal form as raw starch, RS2 such as banana or potato starch, RS3 formed by aging of starch, and chemical The undigested starch in the modified starch treated with can be classified into four types, such as RS4.

Resistant starch is a low-calorie source, and its physiological function is similar to that of dietary fiber, which is not digested and absorbed in the small intestine, but fermented by microorganisms in the large intestine to produce short-chain fatty acids such as butyric acid. In addition, the low glycemic index that indicates the degree of food conversion to sugar can help in the treatment or prevention of obese or diabetic patients, and has been reported to contribute to the prevention of adult disease or colon cancer.

Previous studies on resistance starch have limited the methods of forming and characterizing resistance starch, analyzing them, increasing the yield of resistance starch, and the physiological effects of resistance starch on animals or humans. Has been.

Recently, with increasing interest in health, consumers prefer foods with low fat, low calorie and high fiber, and the development of these foods has become an important task in the food industry. Dietary fiber has a high water absorption ability, so the added quality of food is low during storage and may adversely affect the color or texture of the food. However, resistant starch is preferred because it has a nutritional physiological effect similar to that of dietary fiber but is low in water absorption and small in particle size, which is suitable for texture-sensitive foods and does not affect taste. Therefore, foods added with resistant starch have less water absorption during storage, and thus, foods containing dietary fiber may be better in quality maintenance than foods added with dietary fiber.

The present inventors have come to the present invention as a result of an effort to develop a new type of processed food that can be easily touched and edible by all the people. Accordingly, by using flour, which is currently used as a raw material for various foods, as a main ingredient and adding certain starch to it, it promotes the consumption of flour and at the same time provides a premix composition having the functionality of resistant starch, and also for national health and industrial development. There is also an object of the present invention to contribute to.

As a means for achieving the above object, the present invention provides a flour premix composition containing 0.1 to 50% by weight resistant starch as a premix composition for the production of food, mainly flour.

The premix composition refers to a powder product that is premixed for easy cooking, and the ingredients are not only uniform and stable, but also convenient for cooking. Recently, as well as home consumption, industrial real demands of confectionery and bakery companies are increasing. The flour promix composition can be classified into various types according to the use or the manufacturing method. Generally, the flour promix composition is provided as bread and donuts, fried foods, cookies, frosted noodles, noodles, and the like.

The premix composition of the present invention contains from 0.1 to 50% by weight of starch resistant to flour as a main component. If it is added less than 0.1% by weight is not a significant contribution to the functionality and quality accompanying the product, if it exceeds 50% by weight it is not desirable to lose the processing problems and properties of the flour as the main raw material. However, the present invention also extends to these equivalent embodiments even if the scope of the present invention is somewhat out of the range.

The premix composition may include known additives such as powdered milk, fats and oils, sugars, salts, baking powder and the like. Also preferably, a predetermined amount of gluten may be added as a protein. Protein is the most important factor in determining the quality of wheat flour, in particular the assessment of quality being related to the physicochemical properties of gluten forming ingredients. When the gluten is added in consideration of the content ratio of the flour and the preferred addition amount is 10% by weight or less.

Hereinafter, the content of the present invention will be described in detail through examples. However, these examples are only for explaining the contents of the present invention is not limited to the scope of the invention.

Example 1 Preparation of Bread

The premix composition used for the manufacture of bread was prepared as shown in Table 1 by adding 5 types of raw starch and resistance starch (RS3, RS4) to 10% and 20%, respectively, with respect to commercial flour.

Table 1 Composition of Wheat Flour

Mixing ratio flour(%) Resistance starch (%) Control 1 100 0 Control 2-1 90 Raw starch 10% by weight Control 2-2 80 Raw starch 20% by weight Sample 1-1 90 RS3-1 10% by weight Sample 1-2 80 RS3-1 20% by weight Sample 2-1 90 RS3-2 10% by weight Sample 2-2 80 RS3-2 20% by weight Sample 3-1 90 RS3-3 10% by weight Sample 3-2 80 RS3-3 20% by weight Sample 4-1 90 RS4-1 10% by weight Sample 4-2 80 RS4-1 20% by weight Sample 5-1 90 RS4-2 10% by weight Sample 5-2 80 RS4-2 20% by weight

Bread dough was prepared according to the direct kneading method of A.A.C.C. (10-10A) method. Hover mixer (A200T, USA) was put into the ingredients of Table 1 and kneaded, and then subjected to primary fermentation (27 ° C., 75% R / H, 1 hr) in a proofer. 430g of the primary fermentation is completed by removing the bubbles to remove the air bubbles and then rounded off, give the bench time for 10 minutes on the workbench, then molded into the mold and the secondary fermentation (35 ℃, 85% R / H, 1hr) Was carried out. The bread was prepared after baking the dough in a preheated oven (Winkler deck, Germany) for 24 minutes (upper 180 ° C., lower fire 190 ° C.), immediately taken out of the oven and allowed to cool at room temperature for 2 hours.

Test Example 1 Analysis of General Ingredients of Wheat Flour

(1) Experimental process

Moisture, Ash, Crude Protein, and Wet Gluten of Wheat Flour Resistant Starch Added by A.A.C.C. The analysis was conducted according to the method. Moisture was measured by atmospheric heating and drying (2 g, 130 ° C., 1 hr), ash by direct ashing (5 g, 580 ° C., 4 hr), and crude protein content by Kjeldahl nitrogen assay. Wet gluten was kneaded by adding 15 ml of water to 25 g of the sample, washed starch in running water for 12 minutes, and then drained by hand to measure the amount of gluten.

(2) Experiment result

The moisture, ash, crude protein, and wet gluten content of flour added with resistant starch are shown in Table 2. The moisture content of flour added with resistant starch was 12.1 ~ 13.6%, which was similar to that of flour, 13.4%. In case of ash content, in case of control 1-1 using sampled starch and RS3 type starch to sample 3-2, ash content also decreased proportionally as the content of resistance starch increased compared to control 1, but RS4 From sample 4-1 using sample starch to sample 4-2, the amount increased with the addition of the resistance starch. This may be due to the crosslinking agent and salt used to prepare RS4 starch or salts formed during the preparation process. This is because the residues used for crosslinking in the washing process after the preparation of the resistant starch were not completely removed. In addition, RS4 type starch is a cross-linked starch by phosphate groups, and the phosphate group is bonded to the starch, thereby slightly increasing the ash content.

The baking aptitude of flour depends on flour protein content and quality and is an important factor in determining bread volume. One of the characteristics of wheat flour protein is that two proteins, gliadin and glutenine, are mixed with water to form a protein called gluten. This property is unique to wheat flour protein. In this experiment, when 10% of the starch was added, the average protein decreased by 1.22%, the wet gluten content decreased by 3.82%, and the addition of 20% decreased 2.27% and 6.58%.

<Table 2> General Component Analysis Results

moisture(%) Ash (14% MB) Protein (14% MB) Wet Gluten (%) Control 1 13.4 0.46 12.1 32.9 Control 2-1 13.6 0.43 10.9 29.0 Control 2-2 12.7 0.43 11.0 29.9 Sample 1-1 12.9 0.43 10.5 28.2 Sample 1-2 12.9 0.43 10.9 28.8 Sample 2-1 12.9 0.47 11.0 29.0 Sample 2-2 13.2 0.47 11.0 29.3 Sample 3-1 13.2 0.40 9.8 26.5 Sample 3-2 12.1 0.41 10.0 26.6 Sample 4-1 12.3 0.41 9.9 26.4 Sample 4-2 12.5 0.41 9.8 26.3 Sample 5-1 12.5 0.50 9.8 26.1 Sample 5-2 12.8 0.50 9.7 26.0

Test Example 2 Distribution of Flour Particles

(1) Experimental process

A particle size analyzer (LS-100Q, Coulter Counter, USA) was used to measure the size and distribution of the mixed flour particles. 50 mL of 95% ethanol was added to a 100 mL beaker, and then 1 g of the sample was dispersed and injected into the inlet so that the obscurity was 8-12%. When a laser is placed on a sample, the scattered light interferes with each other when the laser is projecting onto a particle, which causes it to amplify and disappear at a certain angle. Particle size is measured by the intensity and shape of the scattered light.

(2) Experiment result

The particle distribution of the wheat flour with the resistance starch is shown in Table 3. The control group had an average particle size of 62.21 μm and the addition of raw starch increased the average particle size to 63.92 μm and 70.16 μm with increasing content (10%, 20%). When RS3 starch was added to flour, the particle size increased from 65.45 to 74.90 μm, and the average particle size decreased from 60.69 μm to 53.13 μm in inverse proportion to the amount of RS4 starch. In the flour from Sample 4-1 to Sample 5-2 to which RS4 type starch was added, more particles between 10 μm and 40 μm were observed than other samples.

Table 3 Particle Distribution

Average (μm) Median (μm) Mode (μm) Standard deviation (㎛) Dispersion coefficient (%) Dispersion (μm ² ) d10 ^* (μm) d90 ^* (μm) Control 1 62.21 61.01 96.49 38.72 62.2 1,499 10.87 115.6 Control 2-1 63.92 64.01 96.49 38.40 60.1 1,475 12.22 115.9 Sample 1-1 65.45 63.45 96.49 41.49 63.4 1,722 11.41 123.0 Sample 2-1 68.30 65.94 96.49 43.48 63.7 1,890 12.39 128.8 Sample 3-1 69.68 66.85 96.49 44.07 63.2 1,942 14.13 130.9 Sample 4-1 60.69 57.37 96.49 40.89 67.4 1,672 9.62 118.3 Sample 5-1 59.45 56.75 96.49 39.04 65.7 1,524 10.30 114.2 Control 2-2 70.16 65.20 96.49 46.29 66.0 2,143 15.21 133.7 Sample 1-2 74.90 71.65 96.49 46.81 62.5 2,191 15.86 140.1 Sample 2-2 72.15 68.69 96.49 45.97 63.7 2,113 14.59 136.2 Sample 3-2 72.41 69.44 96.49 46.03 63.6 2,119 13.75 136.4 Sample 4-2 53.13 47.85 87.90 36.92 69.5 1,363 8.162 105.9 Sample 5-2 54.46 50.07 87.90 36.91 67.8 1,363 9.167 106.7

* d10: particle size at 10% volume, ** d90: particle size at 90% volume.

Test Example 3 Damaged Starch Content

(1) Experimental process

Damaged starch content was measured according to AACC 76-30A. Samples were prepared by mixing 0.2% (14% moisture) suspension in a test tube and adding 9 mL of pre-heated α-amylase (Sigma Co, USA) solution (acetic acid buffer, pH 4.6-4.8) to 9 ml. The reaction was carried out in a 30 ° C. constant temperature water bath (DS-21S) for 15 minutes. 0.6 ml of 3.68N sulfuric acid solution and 0.4 ml of sodium tungstate solution (a solution of 12 g Na ₂ WO ₄ · 2H ₂ O dissolved in 100 mL of water) were added thereto, and the mixture was left to stand for 2 minutes. The solution was then filtered using Whatman No. 4 filter paper. Filtered.

5 ml of the filtrate was added to a test tube and a boiling water bath was added with 10 mL of 0.1 N alkaline ferricyanide solution (33 g K ₃ Fe (CN) ₆ and 44 g anhydrous Na ₂ CO ₃ in 1 L of warm water) to measure the reducing sugar. After reacting for 20 minutes at, it was completely cooled in running water. The test tube was washed with 25 mL of an acetate solution (70 g KCl and 40 g ZnSO ₄ · 7H ₂ O dissolved in 750 ml of water, and 200 mL glacial acetic acid was added to 1 L). 1 mL was added. Soluble starch-KI solution was prepared by dispersing 2g soluble starch in a small amount of cold water, slowly pouring into boiling water, cooling completely, adding 50g KI, diatomizing to 100ml, and dropping 1 drop of saturated NaOH solution. Titrate with 0.1N thiosulfate solution (24.82 g Na ₂ S ₂ O ₃ · 5H ₂ O and 3.8 g borax in 1 L water) until blue color disappeared. Starch damage was calculated as follows according to the ferricyanide-maltose-sucrose conversion table.

Starch damage (%) = 0.082 × mg maltose / 10 g sample

(2) Experiment result

Damaged starch content of flour added with resistant starch is shown in Table 4. In baking, the damaged starch absorbs water competitively with gluten protein. If there is a lot of damaged starch, it will affect the dough properties produced. According to Farrand, if the amount of damaged starch is increased below the permissible amount based on the amount of protein given, the absorption of the dough increases but the volume of the baked bread tends to decrease. The damage starch measured was proportionally decreased in the control group 2, sample 4, and sample 5 according to the addition ratio, but the sample 1, sample 2, and sample 3 to which the RS3-type starch was added increased. Showed a tendency.

<Table 4> Damaged Starch

Sample Damaged Starch (%) Control 1 8.50 Control 2-1 7.13 Sample 1-1 10.68 Sample 2-1 10.96 Sample 3-1 10.57 Sample 4-1 8.87 Sample 5-1 8.87 Control 2-2 7.83 Sample 1-2 11.85 Sample 2-2 13.96 Sample 3-2 12.78 Sample 4-2 7.41 Sample 5-2 8.44

Test Example 4 Sedimentation Experiment

(1) Experimental process

A sedimentation test was performed to compare the gluten content and quality of wheat flour with resistant starch. 50 ml of distilled water was placed in a 100 mL cylinder, and 3.2 g (14.0% moisture basis) of the sample was placed in the cylinder. The suspension was shaken up and down for 30 seconds and then left for 5 minutes. 2 to 3 drops of blue or bromophenol blue indicator were added thereto, and 25 ml of lactic acid / isopropyl alcohol solution (250 ml of lactic acid mixed with 1 L of water) was added thereto, and the mixture was mixed up and down 10 times. The cylinder was placed directly in the normal position and allowed to stand for 5 minutes to measure the volume of material settled.

Sedimentation value (mL, 14.0% moisture basis) = measured sedimentation value (mL) × (100-14) / (100-actual water content)

(2) Experiment result

The results of the sedimentation test are shown in Table 5. As compared with the control 1, which is 100% wheat flour, the sedimentation value tended to decrease proportionally as the content of the resistance starch increased, and the average sedimentation value of the sample containing 10% of the resistance starch was 42.35mL and 20% The average sedimentation value of the sample was 38.43 mL. Although the sedimentation value was relatively constant in the 10% added sample, the difference in sedimentation value was large in the RS3 type sample group when 20% was added. The sedimentation test is based on the swelling action of flour protein by treatment with lactic acid, and the volume of gluten sinking to the bottom of the cylinder depends on the quantity and quality of the protein in the flour, which determines the swelling capacity of the gluten. This is because the specific gravity decreases and the sedimentation rate is slowed down as the amount of water to be absorbed increases. This sedimentation test can predict the bread volume rather than measuring the quantity or quality of protein in flour. Therefore, the present invention showed that the bread volume of bread made of flour containing resistance starch was smaller than that of control group without resistance starch.

<Table 5> Sedimentation Value

Sample Settling value (14.0% mb) Control 1 49.06 Control 2-1 43.82 Sample 1-1 41.95 Sample 2-1 41.72 Sample 3-1 43.30 Sample 4-1 42.46 Sample 5-1 40.88 Control 2-2 38.79 Sample 1-2 34.71 Sample 2-2 36.36 Sample 3-2 39.68 Sample 4-2 38.46 Sample 5-2 38.62

Test Example 5 Chromaticity Measurement

(1) Experimental process

For chromaticity, L, a, and b values of samples of bread were measured using a color difference meter (JP7100P, JUKI Co., Japan).

(2) Experiment result

The chromaticity of wheat flour mixed with resistance starch is shown in Table 6, and the L value of wheat flour was 98.26, showing the highest value, showing the brightest brightness. Samples 1-1 to 5-2 with added raw starch or samples with added resistance starch showed low brightness with low values ranging from 89.48 to 90.68 and showed difference in resistance starch. The L value was lower than that of the control starch group, the red value of a increased to-(green), and the b value of yellow increased by +7.9, indicating that the flour containing starch was more yellow. appear.

<Table 6> Chromaticity

L a b Control 1 98.26 -0.07 -0.23 Control 2-1 90.38 -0.54 8.20 Sample 1-1 89.68 -0.50 8.61 Sample 2-1 89.67 -0.54 8.35 Sample 3-1 89.79 -0.53 8.30 Sample 4-1 89.99 -0.55 7.85 Sample 5-1 90.36 -0.57 7.97 Control 2-2 90.68 -0.52 7.49 Sample 1-2 89.48 -0.37 8.30 Sample 2-2 89.87 -0.51 8.12 Sample 3-2 89.98 -0.50 8.10 Sample 4-2 90.55 -0.51 7.27 Sample 5-2 90.57 -0.55 7.43

Test Example 6 Gelatinization Characteristic Measurement by Viscometer

(1) Experimental process

Gelatinization characteristics of the flour with resistance starch were measured using a viscosity meter (Amylograph, Brabender, Germany). In 65 g of the sample (14% moisture), 450 ml of distilled water was added and heated at 1.5 ° C. per minute to measure the gelatinization start temperature (expressed as the temperature at which viscosity began to increase above 10 Bu), the temperature at the highest point, and the viscosity at the highest point. . The characteristic value obtained from the viscosity measuring system can determine the baking suitability of the flour, and the baking suitability is known to be excellent in flour having a low gelatinization temperature and having a highest viscosity of 400 to 600 Bu.

(2) Experiment result

The characteristic values of the viscometer according to the ratio of resistance starch were shown in Table 7. The initial gelatinization temperature of Control 1 without the addition of the resistance starch was 57.0 ° C., and the sample with the resistance starch added began to be gelatinized between 56.3 minutes and 61.3 minutes.

The highest viscosity represents the highest viscosity the starch exhibits during the gelatinization process, which is affected by the concentration. As the concentration increases, the peak viscosity increases and the initial stabilization temperature decreases. Control 1 was 850BU, and control 2-1 and 2-2 showed a typical state in which the viscosity increased as the amount of added starch increased. As the RS3 and RS4 resistance starches were added, the initial stabilization temperature increased, but the peak viscosity decreased with the addition amount. The highest viscosity of Sample 3-2 was the lowest. Sample 4 and sample 5, which had added RS4 type resistive starch, had higher peak viscosity values than samples containing type RS3 starch.

Flour added with resistant starch had lower total starch content than flour without added starch. When RS3 starch was added, the viscosity tended to decrease with increasing the addition rate, but RS4 did not show the difference.

Viscosity of starch liquor is determined by the degree of swelling of the starch particles, the stability by heat and shear of the swollen particles, the size and shape of the particles, the content and structure of amylose and amylopectin, and the degree of crystallinity. Gelatinization of starch is the result of the interaction between starch and water molecules. Water is associated with hydrogen bonds, but as the temperature increases, the ratio of monomolecules increases. It is known to cause breakdown in hydrogen bonds of starch molecules that become unstable at.

In this process, swelling of the starch particles and amylose molecules eluted out, the starch dispersion forms a milky colloidal solution with a very high viscosity and forms a semi-solid gel when cooled above a certain starch concentration.

TABLE 7 Viscosity Characteristics

Gelatinization temperature (℃) Viscosity Temperature (℃) Peak viscosity (Bu) Control 1 57.6 90.7 850 Control 2-1 56.8 80.7 895 Sample 1-1 59.5 91.0 645 Sample 2-1 59.7 88.2 510 Sample 3-1 58.3 89.8 505 Sample 4-1 56.4 94.0 760 Sample 5-1 58.9 88.8 670 Control 2-2 58.0 89.5 965 Sample 1-2 61.3 91.4 545 Sample 2-2 61.2 90.1 425 Sample 3-2 61.0 90.3 405 Sample 4-2 58.0 93.7 620 Sample 5-2 60.6 89.5 560

Test Example 7 Dough Characteristics of Flour

(1) Experimental process

The kneading properties of flour added with resistance starch were measured using parinograph (Brabender, Germany) according to the A.A.C.C method. Adjust the temperature of the mixing bowl to 30 ℃ ± 0.2 ℃ and add water so that the center line of the curve reaches 500BU line using 300g of sample (14.0% moisture standard). Mixing Tolerance Index) was measured.

(2) Experiment result

Table 8 shows the results of analysis of wheat flour parino graph with the addition of resistance starch. The absorption rate of Control 1 was 66.5%, and the absorption rates of Sample 2-1 and Sample 2-2 increased to 70.2% and 76.7%, respectively, according to the amount of resistance starch added. Samples 3-1 and 3-2 had the largest increase in absorption rates of 70.9% and 79.3%. The absorption rate of the pyrinograph is influenced by the protein content of the flour, the particle size and the damaged starch. Flour dough added with raw starch showed little change according to the absorption rate, whereas the absorption rate of wheat flour added with resistance starch increased. However, the change in absorption rate of the sample group to which RS4 type resistance starch was added was smaller than that of other sample groups. This was thought to influence the absorption of the amorphous portion of the starch by the structure of the resistive starch. The dough formation time was 2.7 minutes for the control and 2.0 minutes and 2.1 minutes for the addition of raw starch. The dough formation time was increased in the sample group to which RS3-type starch was added, and similar results were obtained at 20% addition. In the sample group to which RS4-type starch was added, both the 10% and 20% added samples decreased. The increase in dough formation time when 10% resistance starch was added was thought to be due to the fact that the amorphous portion of the resistance starch was first hydrated to slow down the gluten formation. The stability of the dough was 38.5 minutes in the control group, and the stability decreased in proportion to the addition rate in the raw starch and the resistance starch sample groups.

MTI was 10BU in Control 1 and the MTI value increased with the addition of raw starch and resistance starch. In the sample group to which the RS4 type starch was added, the variation of the value was large as shown in Table 9. Larger MTI means less stability of the dough, so it is expected that the breadability will be worse as the MTI increases.

Table 8 Dough Properties

Absorption rate (%) Dough formation time (minutes) Stability (min) MTI Control 1 66.5 2.7 38.5 10 Control 2-1 64.3 2.0 33.0 20 Sample 1-1 68.4 3.2 27.7 20 Sample 2-1 70.2 2.5 28.5 20 Sample 3-1 70.9 2.6 19.3 30 Sample 4-1 67.7 2.3 12.2 30 Sample 5-1 66.9 2.0 23.5 40 Control 2-2 63.4 2.1 10.0 40 Sample 1-2 73.7 3.0 22.2 10 Sample 2-2 76.7 3.5 21.7 30 Sample 3-2 79.3 2.5 13.9 40 Sample 4-2 69.0 1.8 9.3 70 Sample 5-2 65.4 2.0 6.5 60

Test Example 8 Measurement of Bread Volume

(1) Experimental process

The total volume of bread was measured by seed replacement using millet. The specific cost was obtained by cutting the crumb portion into 1 × 1 × 1.3 cm 3, measuring the weight, and expressing it as the ratio of the volume to the weight, and calculating the bulk density.

(2) Experiment result

Table 9 shows the volume and cost of bread made from flour containing resistant starch. The bread volume was 2130 mL in Control 1 and the cost was 4.95. The total volume and the cost decreased with the addition of both raw and resistant starch flours. When 10% of raw starch and resistant starch were added, the volume decreased from 338 mL to 210 mL compared to the control, but the overall product shape and volume were good. For the 20% added bread, the total volume of the sample containing RS3 starch was 15-15 mL of sample 1-2, 1593 mL of sample 2-2, 1585 mL of sample 2-2, and the sample containing control 1, control 2, and RS4 resistance starch. It had a smaller volume than the group. Bread volume is known to be affected by the proportion of gluten-forming proteins (glutenin, gliadin), and is influenced by starch, polar lipids and gas swelling agents in other flours. In order to increase the volume of bread containing RS3 starch, it is desirable to add Vital Wheat Gluten. Density gives a difference in taste when chewing bread. The smaller the density, the softer the feeling, and the higher the density, the more chewy. The bulk density was the ratio of the weight and volume of bread, the highest in Control 1, and decreased as the amount of resistance starch increased.

TABLE 9 Volumes

Total volume (ml) Bulk density (g / ℓ) Cost (cm 3 / g) Control 1 2130 119.97 4.95 Control 2-1 1920 135.45 4.47 Sample 1-1 1845 138.03 4.29 Sample 2-1 1828 136.31 4.25 Sample 3-1 1893 137.17 4.40 Sample 4-1 1872 136.31 4.35 Sample 5-1 1792 138.89 4.17 Control 2-2 1715 157.81 3.99 Sample 1-2 1563 161.68 3.63 Sample 2-2 1593 158.24 3.70 Sample 3-2 1585 153.94 3.69 Sample 4-2 1683 159.53 3.91 Sample 5-2 1693 155.66 3.94

Test Example 9 Texture Measurement of Bread

(1) Experimental process

The texture was cut into small crumbs of bread into 2 × 4 × 1.3 cm 3 and measured with a rheometer (Fudoh rheometer, Japan) under the following conditions. Compression test was measured under the condition of range 200g, test speed 30cm / M, adapter diameter 24.4mm, shearing test range 200g, test speed 30cm / M, sweep speed 50cm / Measured by M.

(2) Experiment result

The results of measuring the texture of the bread by rheometer are shown in Tables 10 and 11. After the manufacture of bread was sealed and stored for 3 days, the texture of each sample was measured through a compression test and a shearing test. The toughness of the crumb was 198 g in the control group, and the sample group containing 10% RS3 and RS4 resistance starch was not significantly different from the control group. In the sample group to which 20% of the resistance starch was added, low toughness values were obtained in the sample 1-2 and the sample 2-2 to which the RS3 type was added.

Hardness of bread is thought not to be a direct effect of raw starch or resistant starch, but because the amount of water required by the amorphous portion of the resistant starch affects the formation of gluten. The low gluten-forming capacity was thought to be poor at capturing the carbon dioxide (CO ₂ ) gas produced during fermentation, resulting in a smaller overall bread volume and a harder structure with a dense structure. The elasticity was high in the sample group to which RS3-type starch was added. Viscosity was also high in the sample group containing RS3-type starch. The stiffness was similar in all the sample groups, but was high in samples 2-1 and 1-2 added with 10% RS3-type starch. Shearing energy was also higher in the sample group to which RS3-type starch was added.

TABLE 10

Rigidity (g) Distance (mm) Alleviat Rate (%) Alleviat time (seconds) Strain Elastic (dyn / cm ² ) Viscosity (ds / cm ² ) Control 1 198 5.5 88.39 0.430 0.42 99,177 42,911 Control 2-1 199 5.9 99.31 0.45 0.45 93,475 40,778 Sample 1-1 194 4.9 98.35 0.38 0.38 110,413 44,759 Sample 2-1 198 5.3 99.01 0.42 0.42 98,705 40,780 Sample 3-1 194 3.6 98.68 0.28 0.28 173,498 74,468 Sample 4-1 198 5.7 98.43 0.44 0.44 95,808 43,178 Sample 5-1 198 5.3 98.35 0.40 0.40 102,954 45,153 Control 2-2 198 5.7 98.43 0.43 0.43 95,977 39,126 Sample 1-2 194 4.6 98.91 0.35 0.35 117,335 48,271 Sample 2-2 196 4.8 98.3 0.36 0.36 113,316 48,502 Sample 3-2 198 4.1 90.2 0.31 0.31 132,865 57,060 Sample 4-2 199 5.6 98.31 0.42 0.42 98,441 43,178 Sample 5-2 199 5.5 98.31 0.42 0.42 99,322 44,437

TABLE 11

Rigidity (g) Total energy (erg) Shearing Val (g / cm ² ) Shearing Energy (erg / cm ² ) Control 1 194 129550 28 18 Control 2-1 193 129211 28 18 Sample 1-1 194 173650 28 25 Sample 2-1 196 183620 28 26 Sample 3-1 192 158560 28 23 Sample 4-1 193 13658 28 19 Sample 5-1 193 137748 28 18 Control 2-2 193 142604 26 20 Sample 1-2 196 150180 28 21 Sample 2-2 192 175100 28 25 Sample 3-2 193 176430 28 25 Sample 4-2 193 137064 28 19 Sample 5-2 193 190713 28 18

Test Example 10 Sensory Evaluation

(1) Experimental process

For the sensory evaluation of bread, 10 trained graduate students of the Department of Food and Nutrition, Chonnam National University, were selected as the evaluator. The training was conducted to explain the purpose of the experiment and to repeat the preliminary experiments to accurately indicate the evaluation criteria.

The evaluation was conducted on the differences in shape, color, pore, flavor, and texture, and the taste was examined for overall taste. For each item, each item was marked on the 15cm straight scale based on the intensity indicated below the line.

(2) Experiment result

Sensory evaluation results are shown in Table 12. The shape balance of the evaluation family showed the lowest nonuniformity in the product group added with RS4 resistive starch (Samples 4-1, Sample 4-2), and showed good balance in the product group with HMT treated RS3 resistive starch. . The crust color was brighter than the control in the RS3-type starch, and darker in the RS4-type starch. The change was not significant. The crumb color showed similar characteristics in the whole product group, but was brighter than the control in the product group containing RS4 type resistance starch. The pores (grain) showed uniformity similar to that of the control group in the raw starch and RS3-resistant starch, and worse than the control in the RS4-type starch. The roasted flavor of bread was found to be the strongest in the range of RS3-type starch treated with 0.1% citric acid, and the weakest in the range of fresh starch. Off-flavor became stronger as the amount added increased, but was stronger in the family containing RS3 starch treated with 0.1% citric acid. Taste was evaluated to increase taste when added RS type starch in the whole product range. Hardness increased with the addition of raw starch or RS starch, but became stronger as the amount of raw starch increased than that of RS starch. Elasticity was increased in the product group added with RS3 starch and decreased in the product group added RS4 starch. Moisture increased with addition of RS3 starch and decreased with addition of raw starch and RS4 starch. In overall palatability evaluation, RS3-type starch, especially the product containing the resistance starch treated with 0.1% citric acid, was highly evaluated.

<Table 12> Sensory Test Table

shape color Grain incense flavor Texture OverallQuality Crust Crumb Roasted Off-flavor Hardness Shout Moist Control 1 9.14 ± 2.51 6.95 ± 2.19 6.56 ± 2.04 7.31 ± 3.14 7.27 ± 2.53 4.82 ± 3.04 7.31 ± 2.55 6.26 ± 2.31 8.07 ± 2.25 7.73 ± 2.13 8.21 ± 1.82 Control 2-1 7.86 ± 2.98 6.00 ± 2.30 7.66 ± 1.79 5.68 ± 3.40 4.90 ± 3.66 7.38 ± 4.90 5.60 ± 3.38 10.04 ± 1.78 7.54 ± 2.53 4.54 ± 2.86 5.34 ± 3.19 Sample 1-1 8.68 ± 2.63 7.51 ± 2.39 6.91 ± 2.86 6.87 ± 2.71 7.00 ± 2.60 4.74 ± 2.17 7.50 ± 3.15 7.07 ± 2.90 7.50 ± 3.42 7.25 ± 2.75 6.74 ± 2.50 Sample 2-1 6.70 ± 3.69 7.72 ± 2.20 5.87 ± 3.17 7.33 ± 3.23 8.48 ± 3.32 8.05 ± 3.96 7.73 ± 3.89 8.48 ± 1.75 9.85 ± 1.95 8.83 ± 1.55 8.92 ± 2.92 Sample 3-1 7.96 ± 2.41 9.47 ± 1.53 6.96 ± 2.42 5.69 ± 2.67 6.66 ± 1.83 5.19 ± 2.84 5.91 ± 1.79 7.99 ± 1.79 8.16 ± 2.48 6.52 ± 2.64 6.90 ± 1.74 Sample 4-1 3.62 ± 1.83 4.64 ± 1.65 6.20 ± 1.74 5.32 ± 2.74 6.76 ± 3.97 5.42 ± 4.62 6.06 ± 2.36 8.66 ± 2.36 7.14 ± 3.44 6.60 ± 3.26 6.62 ± 2.53 Sample 5-1 6.80 ± 1.15 9.20 ± 1.86 6.16 ± 1.75 5.00 ± 2.01 6.82 ± 4.36 4.16 ± 3.04 6.28 ± 3.18 8.66 ± 3.25 8.78 ± 1.92 8.32 ± 2.53 6.00 ± 2.76 Control 2-2 7.86 ± 2.98 6.00 ± 2.30 7.66 ± 1.79 5.68 ± 3.40 4.90 ± 3.66 7.38 ± 4.90 5.60 ± 3.38 10.04 ± 1.78 7.54 ± 2.53 4.54 ± 2.86 5.34 ± 3.19 Sample 1-2 7.37 ± 3.93 6.90 ± 2.34 6.90 ± 1.63 4.33 ± 2.04 6.17 ± 3.07 7.50 ± 4.28 6.33 ± 2.22 7.05 ± 2.37 8.47 ± 1.85 8.00 ± 2.00 7.27 ± 2.02 Sample 2-2 6.70 ± 3.69 7.72 ± 2.19 5.87 ± 3.17 7.33 ± 3.23 8.48 ± 3.32 8.05 ± 3.96 7.73 ± 3.88 8.48 ± 1.75 9.85 ± 1.95 8.83 ± 1.55 8.92 ± 2.92 Sample 3-2 8.21 ± 2.87 6.66 ± 2.56 6.91 ± 3.28 7.54 ± 2.80 6.59 ± 2.15 5.47 ± 2.35 7.77 ± 3.37 6.94 ± 3.50 7.70 ± 3.85 8.31 ± 2.00 6.73 ± 3.00 Sample 4-2 4.36 ± 4.62 4.54 ± 1.16 6.04 ± 2.19 5.46 ± 2.87 5.32 ± 3.78 5.84 ± 3.67 6.62 ± 3.62 9.12 ± 1.30 8.32 ± 2.09 5.88 ± 1.85 6.04 ± 2.51 Sample 5-2 6.50 ± 2.42 5.42 ± 2.16 5.94 ± 2.75 6.64 ± 3.89 6.04 ± 3.54 5.10 ± 2.79 5.08 ± 3.68 7.62 ± 1.42 7.70 ± 1.50 5.72 ± 2.51 6.32 ± 2.26

According to the present invention, by adding low-calorie resistant starch, which is beneficial to the human body, to flour, it improves anti-aging and moisturization of flour food, improves the brightness of the product, improves the commerciality, and improves yield by increasing moisture absorption. An increase is expected.

Claims (4)

In the premix composition for food production mainly based on flour, Wheat flour premix composition comprising 0.1 to 50% by weight resistant starch The method of claim 1, Wheat flour premix composition further comprises up to 10% by weight gluten The method of claim 1, Wheat flour premix composition, characterized in that the resistant starch is type RS3 or type RS4 Bread composition mainly based on the premix composition according to any one of claims 1 to 3.