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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 103 - 111 (9page)
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In the Anzunbaengi (Triticum aestivum) whole wheat flour mixture group, some herbs (A [white], B [yellow], C [black], D [blue], and E [red]) were added. The physicochemical properties were compared to the strong flour and whole wheat flour mixture groups. The dry gluten content of the control group (strong flour) was 13.5±0.4%, and the content in the whole wheat flour test group was slightly lower in value than the control group. The final viscosity, breakdown, and setback values of the dough were 248.4±0.8, 104.8±0.9, and 103.1±2.9 RVU, respectively. The breakdown was significantly different in the control and whole wheat flour groups. The setback value of the dough was increased by 30 RVU in the whole wheat flour test group compared to the control group by 103.1±2.9 RVU, but there was no significant difference between the test group samples. The consistency of the control dough was 500±10 FU, and the whole wheat flour test group was significantly increased to 585±10~599±10 FU, respectively. The absorption rate was about 2% higher in the whole flour test group than in the control group (66.2±0.3%). The pH of the control paste gradually decreased with fermentation time, and the results of whole wheat flour test group were similar (5.78±0.12~5.88±0.12). As the fermentation time increased, the volume of dough was increased and the result was slightly lower in the whole wheat flour test group than in the control group.
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참고문헌 (17)
참고문헌 신청
AACC / 1990 / Approved methods of the American Association of Cereal Chemists / American Association of Cereal Chemists. Inc :10-10b~54-30
AOAC / 1984 / Official methods Analysis / Associations of Official Analytical Chemists :21~47
Chang JO / 1998 / The physical properties of rice color rice added cakes / Atistast Asian Soc. Diet. Life 8:51~56
Cho GH / 1980 / Origin, dissemination and utilization of wheat semi-dwarf in Korea / Kor. J. Breed 12:1~12
Deffenbaugh LB / 1989 / Comparison of starch pasting properties in the brabender visco amylograph and the rapid visco analyzer / Cereal Chem 66:493~499
AOAC / 1984 / Official methods Analysis / Associations of Official Analytical Chemists :21~47
Chang JO / 1998 / The physical properties of rice color rice added cakes / Atistast Asian Soc. Diet. Life 8:51~56
Cho GH / 1980 / Origin, dissemination and utilization of wheat semi-dwarf in Korea / Kor. J. Breed 12:1~12
Deffenbaugh LB / 1989 / Comparison of starch pasting properties in the brabender visco amylograph and the rapid visco analyzer / Cereal Chem 66:493~499
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