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
- 발행연도
- 2013.12
- 수록면
- 778 - 788 (11page)
이용수
초록· 키워드
오류제보하기
The objective of this study was to investigate the effects and availability of arrowroot powder in making white bread. The characteristics of pasting, farinogram and alveogram of the dough containing arrowroot powder were analyzed. Further, the physicochemical properties of white bread were analyzed by different mixing ratios (0, 3, 5 and 7%) of arrowroot powder during storage periods. When 7% of arrowroot powder was added, the initial pasting temperature of the dough by using a RVA (rapid visco analyzer) was significantly increased. Peak viscosity, holding strength, break down, final viscosity and set back were decreased by increasing added arrowroot powder. With the increasing amounts of arrowroot powder, the values of farinogram and alveogram parameter for the dough showed a tendency to decrement. The texture profile analysis of the white bread revealed that hardness, springiness, cohesiveness and gumminess were increased by adding arrowroot powder and further, the storage time was longer. By increasing the amount of added arrowroot powder, the L value of the white bread was decreased, whereas the a, b value were increased. In the sensory evaluation, the white bread of the control and that of the added 3% arrowroot powder showed the highest preference in total score.
목차
ABSTRACT
서론
재료 및 방법
결과 및 고찰
요약 및 결론
문헌
참고문헌 (38)
참고문헌 신청
1. [단행본] - American Institute of Baking / 1984 / Scoring of baked products / Textbook of A.I.B : 24 ~ 25
2. [단행본] - AOAC / 1990 / Official methods of analysis / Association of Official Analytical Chemists
3. [학술지(정기간행물)] - Bollain C / 2004 / Dough viscoelastic response of hydrocolloid/enzyme/surfactant blends assessed by uni-and bi-axial extension measurements / Food Hydrocolloids 18 : 499 ~ 507
4. [학술지(정기간행물)] - 최봉순 / 2011 / 갈근가루 첨가 다식의 품질 특성 / 한국조리학회지 17 (1) : 198 ~ 208
5. [학술지(정기간행물)] - 최성희 / 2002 / 칡즙 첨가 식빵의 관능적 특성과 향기성분 / 한국식품과학회지 34 (4) : 604 ~ 609
2. [단행본] - AOAC / 1990 / Official methods of analysis / Association of Official Analytical Chemists
3. [학술지(정기간행물)] - Bollain C / 2004 / Dough viscoelastic response of hydrocolloid/enzyme/surfactant blends assessed by uni-and bi-axial extension measurements / Food Hydrocolloids 18 : 499 ~ 507
4. [학술지(정기간행물)] - 최봉순 / 2011 / 갈근가루 첨가 다식의 품질 특성 / 한국조리학회지 17 (1) : 198 ~ 208
5. [학술지(정기간행물)] - 최성희 / 2002 / 칡즙 첨가 식빵의 관능적 특성과 향기성분 / 한국식품과학회지 34 (4) : 604 ~ 609
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2015-590-001039023