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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 11 - 19 (9page)
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초록· 키워드
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In this study, the physicochemical properties of buckwheat flour and quality characteristics of brown-rice doughs containing various concentrations of buckwheat flour stored at $-18^{\circ}C$ for 4 weeks and fermented were studied. The total polyphenolic contents, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of buckwheat flour were 1,920.10mg%, 6.95%, $70.11^{\circ}C$, $78.21^{\circ}C$, and $84.05^{\circ}C$, respectively. There were no significant differences in the amount of yeast between brown-rice Jeung-pyun dough samples containing different levels of buckwheat flour and stored for different time periods. The amounts of carbon dioxide gas evolved from the brown-rice doughs were increased by increasing the concentration of buckwheat flour. The pH of brown-rice dough samples decreased with increasing storage period. Therefore, frozen brown-rice dough containing 6-15% buckwheat flour and stored for 3 weeks were the most desirable.
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참고문헌 (33)
참고문헌 신청
강인희 / 2000 / 한국 음식대관 제 3권 / 한림출판사 :213~214
윤서석 / 1988 / 한국음식 역사와 조리 / 수학사 :3~27
황혜성 / 1994 / 한국의 전통음식 / 교문사 :24~25
An SM / 2002 / Quality characteristics of Jeung-Pyun according to the leavening agents / Korean J Human Ecology 5(1):48~61
A.O.A.C / 1996 / Official Methods of Analysis. 16th ed / Association of Official Analytical Chemists
윤서석 / 1988 / 한국음식 역사와 조리 / 수학사 :3~27
황혜성 / 1994 / 한국의 전통음식 / 교문사 :24~25
An SM / 2002 / Quality characteristics of Jeung-Pyun according to the leavening agents / Korean J Human Ecology 5(1):48~61
A.O.A.C / 1996 / Official Methods of Analysis. 16th ed / Association of Official Analytical Chemists
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