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
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.11 No.4
- 발행연도
- 2006.12
- 수록면
- 339 - 343 (5page)
이용수
초록· 키워드
오류제보하기
Physicochemical properties of bread as influenced by the addition of sweet pumpkin powder (SPP) were investigated. Freeze-dried sweet pumpkin was ground, sieved through a laboratory sieve and a fraction with particles less than 250 μm was used. Amount of SPP added to the bread was found to affect the bread quality significantly (p＜0.05). Loaf volume and weight of the control were significantly higher than others (p＜0.05) and decreased significantly (p＜0.05) with the addition of SPP. In other words, the enrichment of product with SPP decreased bread volume and weight without significant changes in the moisture content. There were distinctive color changes with the addition of the powder: L- and a-values were reduced but b-value was significantly increased (p＜0.05). The hardness, springiness, and gumminess of bread were found to increase with the addition of the powder. Consumer test indicated that bread contained with 3% SPP had the highest overall acceptability score while 1 or 5% addition produced an acceptable quality for the bread.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (22)
참고문헌 신청
Babcock D. 1987. Rice bran as a source of dietary fiber. Cereal Foods World 32: 538-539.
Chen H, Rubenthaler GL, Schauns EG. 1988a. Effect of apple fiber and cellulose on the physical properties of wheat flour. J Food Sci 53: 304-305.
Collins JL, Kalantari SM, Post AR. 1982. Peanut hull flour as dietary fiber in wheat bread. J Food Sci 47: 1899-1902.
Dreher ML, Padmanaban G. 1983. Sunflower hull flour as a potential dietary fiber supplement. J Food Sci 48: 1463-1465.
Moon HK, Han JH, Kim JH, Kim JK, Kang WW, Kim GY. 2004. Quality characteristics of the breads added with freeze dried old pumpkin powders. Korean J Soc Food Cookery Sci 20: 126-132.
Chen H, Rubenthaler GL, Schauns EG. 1988a. Effect of apple fiber and cellulose on the physical properties of wheat flour. J Food Sci 53: 304-305.
Collins JL, Kalantari SM, Post AR. 1982. Peanut hull flour as dietary fiber in wheat bread. J Food Sci 47: 1899-1902.
Dreher ML, Padmanaban G. 1983. Sunflower hull flour as a potential dietary fiber supplement. J Food Sci 48: 1463-1465.
Moon HK, Han JH, Kim JH, Kim JK, Kang WW, Kim GY. 2004. Quality characteristics of the breads added with freeze dried old pumpkin powders. Korean J Soc Food Cookery Sci 20: 126-132.
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UCI(KEPA) : I410-ECN-0101-2009-511-017667606