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
Morning bread was prepared by adding 0%, 1%, 2%, 3%, and 4% of the flour to increase the utilization of Glehnia littoralis, which is rich in various physiologically active substances, as a food material, and then the quality characteristics and antioxidant activity were analyzed. There was no significant difference in moisture content, and the pH of both dough and bread was the highest in the control group (p<0.001). As a result of measuring the fermentation expansion power of morning bread, the fermentation expansion power of the control group and the 4% additive of Glehnia littoralis was high during fermentation. In terms of volume and specific volume of morning bread, the 1% added of Glehnia littoralis was the lowest, showing a significant difference from other samples (p<0.05). As Glehnia littoralis powder was added, the L value and a value of the color of the morning bread decreased, while the b value increased. In the texture measurement, as Glehnia littoralis powder was added, the springiness, cohesiveness, and brittleness decreased. The total polyphenol content and antioxidant activity of morning bread were higher in the groups with Glehnia littoralis powder than in the control group (p<0.001). In all preference items, the households with the 3% added group of Glehnia littoralis powder showed the highest preference (p<0.001). As a result of the above, it is considered that 3% of Glehnia littoralis powder is appropriate in the production of morning bread.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
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