제빵 산업이 발달하고 빵의 소비량이 높아지면서 소비자들은 제품의 기호성, 다양성, 기능성을 고려하고 있으며, 차별화된 맛을 가진 제품을 선호한다. 따라서 듀럼밀 세몰리나를 제빵에 활용하는 것은 소비자에게 다른 맛, 외관, 색깔을 제공하여 식생활에 다양함을 추구하는 소비자들의 욕구를 충족시켜줄 수 있을 뿐만 아니라, 파스타와 쿠스쿠스 제조에만 사용하는 듀럼밀 세몰리나를 다양하게 활용할 수 있는 학문적 기초 자료를 제시하고자 본 연구를 진행하였다.
이를 위하여 각기 다른 특성을 가지고 있는 식빵, 바게트, sourdough bread를 만들어 제빵 적성을 알아보고 관능검사를 실시하여 제품 개발 가능성에 대하여 살펴보았다. 실험은 크게 세 가지로 구성되었고, 첫 번째 실험에서는 강력분과 두 종류의 듀럼밀 세몰리나(CS:(Coarse semolia): Semola di Grano Duro / FS(Fine semolina): Semola di Grano Duro Rimachinata)의 비율(0, 25, 50, 75, 100%)을 달리하여 식빵을 만들어 반죽의 제빵적성, 제품의 품질특성 및 관능특성을 살펴보았다. 두 번째 실험에서는 mixograph 결과와 식빵 특성 결과를 참고하여 바게트 적용 비율은 정하였으며, 두 종류의 듀럼밀 세몰리나를 각각 강력분의 0, 25, 50%를 대체하여 바게트를 만들어 품질특성과 관능특성을 알아보았다. 세 번째 실험은 sour starter의 수분함량을 고려하여 수분 양을 조절한 CON60, CON63과 강력분 sour starter(Strong flour sour starter: SS), 두 종류의 듀럼밀 세몰리나로 제조한 sour starter (CSS: Coarse semolina sour starter / FSS: Fine semolina sour starter)를 이용하여 만든 sourdough bread의 품질특성과 관능적 특성에 대하여 살펴보았다.
듀럼밀 세몰리나를 이용하여 각기 다른 종류의 빵에 적용하여 제빵에 사용되는 강력분으로 만든 대조구와 비교한 결과, 식빵 제조 시에는 CS를 25% 첨가한 식빵의 부피가 크고 부드러웠으며 기호도에서도 역시 가장 좋은 평가를 받아 식빵 제조에 적합한 것으로 나타났다. 또한 기호도 검사 결과 CS와 FS 모두 50% 첨가까지는 전반적으로 유의적인 차이를 보이지 않았기 때문에 역시 상품화 가능성을 보여주었다. 바게트의 경우 FS를 25% 첨가한 시료가 가장 촉촉하고 부드러운 속질을 가진 것으로 나타났으며 FS 첨가 시료들의 기호도가 대조구와 BCS25와 유의적인 차이 없이 높았다. 바게트 품질 특성에서는 CS를 25% 첨가한 시료 역시 FS를 25% 첨가한 시료와 유의적인 차이가 없는 특성들이 있기에 CS와 FS 모두 바게트 제조 시 활용 가능성을 확인할 수 있었다. Sourdough bread에 듀럼밀 세몰리나를 적용한 결과 CS를 이용하여 sour starter를 제조한 경우 강한 풍미를 가지며, 대조구와 유의적인 차이를 보이지 않으며 제빵 적성에 적합하고 기호도 역시 좋은 빵을 제조할 수 있었다. 이상으로 강력분으로 만든 대조구와 듀럼밀 세몰리나를 이용하여 만든 식빵, 바게트 sourdough bread를 비교하였을 때 대체적으로 품질특성이나 기호도 결과에서 유의적인 차이가 없거나 더 좋게 나타난 항목들이 있는 것으로 보아 제빵 적용에 있어서 듀럼밀 세몰리나의 대체 가능성을 확인하였다.
본 연구는 듀럼밀 세몰리나를 활용하여 제빵 품질 특성에 대해 알아본 연구로 제과제빵 산업에 있어서 듀럼밀 세몰리나의 식빵, 바게트, sourdough bread로의 활용 가능성을 알아보았다. 파스타 제조에 주로 이용되고, 국내 제과제빵 제조에 있어 아직까지 활용빈도가 높지 않으며, 소비자들에게 역시 익숙하지 않은 재료인 듀럼밀 세몰리나를 이용하여 세 가지 제품에 적용하여 연구를 진행하였다는 부분에 있어 더 높은 활용 가능성을 보여주었다는 의의가 있다. 다만 듀럼밀 세몰리나로 강력분 일부를 대체하여 제품을 만들었을 때 가격 상승 요인이 발생할 수 있지만 영양적으로 더 가치가 있고, 차별화와 고급화된 제품으로 소비자들에게 다가갈 수 있을 것이라 기대한다.

As the baking industry develops and the consumption of bread increases,
consumers consider the palatability, diversity, and functionality of products
and prefer products with different flavors. Therefore, utilizing durum wheat
semolina for baking may satisfy consumers'' desire to diversify their diets
by providing different taste, appearance, and color to customers, and this
study was carried out to present academic basic data whether durum wheat
semolina only used in producing pasta and couscous can be utilized
variously.
We evaluated the characteristics of bread, baguette, sourdough bread
made with durum wheat semolina and conducted sensory test to
investigate possibility of product development. The results of each
experiment are as below.
First experiment: Studies on Utilization of white pan bread made
with durum wheat semolina
As a result of measuring the fermentation time according to two types of
semolina, there was no significant difference at first phase of fermentation,but there had arisen after 15min. The CS25(25% coarse semolina) was the
highest fermentation rate as 3.16 while FS100(100% fine semolina) was the
lowest fermentation rate as 2.75 at finishing point which is 120 min. In the
experiment of dough’s pH, CS100 was the highest pH value as 5.64.
However, CON had the highest pH value after first fermentation. The pH of
final product was the highest at CON, CS25, CS50(6.06). The results of
TPA, CS25 was the lowest hardness value which means most soft at 164.83
g. The hardness was increase with increasing durum wheat semolina
content. The resilience of FS100 had significantly higher than others and
the chewiness and gumminess of FS100 were the highest among samples. It
increases as increasing durum wheat semolina content. The results of
crumbScan showed that there were no significant differences among
samples in grain fineness and grain elongation. Grain elongation tends to be
increased with large size of volume. In analyzing the crust thickness,
CS100(0.43) was thicker than the other samples and CS25(2233 mL) was
the largest in volume. In color value test, CON was the brightest and FS
samples had lower L values than CS samples. The value of a and b was
increased with durum wheat semolina content. The moisture content of the
bread, CON had the highest value as 41.33%, but there was no significant
difference between CON and CS25. In the sensory evaluation, it was found
that CS25 was generally more preferred than the others. In order to
investigate preservability of breads during storage, hardness and moisture
content was observed during 72 hours, CS25 had lower hardness after 24
hours, the hardness of CON was the lowest among all samples. All samples
were increased by addition of durum wheat semolina in hardness by the
lapse of time. There were no significant difference even after times between
48 hour and 72 hour.Experiment 2: Studies on Utilization of baguette made with durum
wheat semolina
In the experiment dough''s fermentation rate on baguette doughs made by
adding two types of semolina and addition of different ratios, there were no
significant differences until 15min, CON had the highest fermentation rate as
3.08. whereas fermentation was decreased with increasing durum wheat
semolina content. BFS50(50% fine semolina) had lower pH value in dough
and 1st fermentation, BFS25 had lower pH value, BCS50(50% coarse
semolina) had higher pH value in product. According to result of TPA in
baguette added with durum wheat semolina, BF25 was the softest, BCS50
had the highest value in chewiness and gumminess. However, there were
no significant difference in cohesiveness, springiness and resilience. The
results of crumbScan showed that there were no differences among samples
in grain fineness, grain elongation and thickness of crumb. CON had the
largest volume and BCS50 had the smallest volume. In the color value test,
CON had significantly lighter crumb color than other samples. CON showed
significant difference among samples and had a low a value. BCS50 had
significantly the highest b value. In the result of moisture content, There
were no significant difference among samples. In order to investigate
baguette''s preservability during storage, Moisture content were measured
for 24, 48 and 72 hours. It showed that there were no differences until
48hours, CON and BFS25 had the highest moisture content at 72hours. In
the sensory evaluation, BFS25 was generally more preferred than the others,
followed by BFS50, FS samples.
Experiment 3: Studies on Utilization of sourdough bread made with
Durum wheat semolinaThe sour starters were prepared using strong flour and two kinds of
semolina, and added to the sourdough breads. The CON60(60% water in
B/P) was the highest pH value among other doughs, and after the first
fermentation, CON60 was the highest as 5.73 and CSS(coarse semolina sour
starter) was the lowest as 5.41. The pH of the final product was the
highest at CON63(5.98). Overall pH value of the samples that had sour
starter was lower than that of CON60 and CON63. The fermentation rate of
sour starter adding SS, CSS, FSS increased as increasing fermentation rate
continuously comparing with 60 until 240 min. In the results of the specific
volume of sourdough bread, CSS was the highest as 4.92 mL/g, CON63
was the lowest as 4.71 mL/g. According to the results of crumbScan,
CON63 was the highest grain fineness, CSS showed the lowest value. The
grain elongation of CON63 was significantly lower than other samples. The
estimated volume of CSS was the largest as 843 mL. In the result of color
value test, the value of L turned out to be darker by adding with sour
starter. The value of b had higher than CSS and FSS. In the results of
TPA, CON63 had lower hardness value as 225.60 g. SS and FSS showed
significantly lower value comparing with other samples. In order to
investigate preservability during storage of sourdough bread, hardness and
water content was measured by every 24 hours for 72 hours. In terms of
hardness, CON63 had the lowest value as 225.60 g after 24 hours, but after
48 hours, CSS and FSS had the lowest value as 303.33 g and 313.00 g
respectively. After 72 hours, there was no significant difference among the
samples. The acceptance in sensory evaluation showed that the appearance
of CSS(5.34) showed the highest point among samples. The flavor was not
significantly different among the samples, but two samples with sour starter
not added (CON60, CON63) was the highest. The texture of the sampleswith sour starter was generally high, but there was no significant difference
among the samples. There was no significant difference in flavor preference.
The overall acceptability did not showed any significant difference among
the samples, but CON63 showed the highest value as 4.64, and CSS was
the highest value as 4.58 in the sour starter added samples.
This study was to investigate quality characteristics of pan bread made
with durum wheat semolina and studied on the utilization possibility of
durum wheat semolina for bread, baguette and sourdough bread. The
possibility for substituting durum wheat semolina for the utilization of bread
was confirmed by the results that was no difference in general preference
or got good points in preference. Although use of durum wheat semolina
would increase the price of bread in some alternative strong flour, It might
increase the nutritional value and offer advanced products as well as
differentiated products to consumers. A use of durum wheat semolina for
the baking in domestic has yet to be preferred. This study presents
utilization possibility of durum wheat semolina which is an unfamiliar
ingredient for bread by making three kinds of products with durum wheat
semolina.