인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 저자정보
초록·키워드
A study that adds molasses, a natural sweetener that can enjoy a healthy sweet taste, seeks to expand the use of natural sweeteners in the bakery field by adding them to bread with a high intake frequency among baking products. When manufacturing bread, sugar is replaced with a natural sweetener, comparing the physical properties of bread, and sensory tests are conducted to find out the possibility of replacing sugar and derive the optimal amount of molasses wheat suitable for bread manufacturing. M25 was the largest in the cost control and experimental group in the physical characteristics of bread where molasses were added in place of sugar when making bread, and M25 was the highest in water content in the control and experimental group, and in the experimental group where molasses were added, M25 with the least amount of molasses was the soft and most elastic. Overall, the sensory test showed a high preference for M25 with 25% molasses added. As a result, the optimal amount of molasses suitable for bread preparation was found to be 25%. In this study, it was applied only to bread among bread products, but it is believed that consumers will be able to enjoy healthy sweetness in various products if it is developed by applying it to high-rate mixed baking products with high sugar and oil content.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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