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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.4
- 수록면
- 223 - 228 (6page)
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초록· 키워드
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The effects of soybean powder and chungkukjang powder on the quality characteristics of bread were investigated. The nutritional elements of the soybena powder, chungkukjang powder and wheat flour differed remarkably. The average crude protein, ash, crude lipid, and fiber of soybean powder and chungkukjang powder were approximately 3, 15, 8 and 5 times higher than those of the wheat flour, respectively. The properties of the dough to which soybean powder and chungkukjang powder were added, i.e., its water absorption (%), development time (min) and stability (min) were measured with a farinograph. The water absorption, and development time of the farinogram increased, but its stability decreased when soybean powder and chungkukjang powder were added to white wheat flour. As long as the mixture rate of soybean powder and chungkukjang powder increased, the loaf volume of the bread declined, but the weight significantly increased. The L value decreased, but the a and b values increased in bread crumb that was made from soybean powder and chungkukjang powder. The white wheat flour to which 10% soybean powder and 5% chungkukjang powder were added had the highest scores in flavor, color, texture, taste, and overall acceptability in the sensory evaluation.
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참고문헌 (30)
참고문헌 신청
1. [학술지(정기간행물)] - Sathe SK / 1981 / Effects of addition of full fat sweet lupine flour on rheological properties of dough and baking quality of bread / Cereal Chem 54 : 53 ~ 63
2. [학술지(정기간행물)] - Capos JE / 1978 / Effects of addition of full fat sweet lupine flour on rheological properties of dough and baking quality of bread / Cereal Chem 55 : 619 ~ 627
3. [학술지(정기간행물)] - D'Appolonia BL / 1977 / Rheological and baking studies of legume- wheat flour blends / Cereal Chem 54 : 53 ~ 63
4. [학술지(정기간행물)] - Rhee C / 1998 / Effect of Soy protein isolate on the Baking Qualities of Bread / Korean J Food Sci Technol 30 : 1295 ~ 1300
5. [학술지(정기간행물)] - Caragay AB / 1992 / Cancer-preventive foods and ingredients / Food Technol 46 (4) : 65 ~ 68
2. [학술지(정기간행물)] - Capos JE / 1978 / Effects of addition of full fat sweet lupine flour on rheological properties of dough and baking quality of bread / Cereal Chem 55 : 619 ~ 627
3. [학술지(정기간행물)] - D'Appolonia BL / 1977 / Rheological and baking studies of legume- wheat flour blends / Cereal Chem 54 : 53 ~ 63
4. [학술지(정기간행물)] - Rhee C / 1998 / Effect of Soy protein isolate on the Baking Qualities of Bread / Korean J Food Sci Technol 30 : 1295 ~ 1300
5. [학술지(정기간행물)] - Caragay AB / 1992 / Cancer-preventive foods and ingredients / Food Technol 46 (4) : 65 ~ 68
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UCI(KEPA) : I410-ECN-0101-2018-059-003065696