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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
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.12(Wn.173)
- 발행연도
- 2024.12
- 수록면
- 1 - 11 (11page)
- DOI
- 10.20878/cshr.2024.30.12.001
이용수
초록· 키워드
오류제보하기
Morning bread was prepared by adding 0%, 1%, 2%, 3%, and 4% of the flour to increase the utilization of Glehnia littoralis, which is rich in various physiologically active substances, as a food material, and then the quality characteristics and antioxidant activity were analyzed. There was no significant difference in moisture content, and the pH of both dough and bread was the highest in the control group (p<0.001). As a result of measuring the fermentation expansion power of morning bread, the fermentation expansion power of the control group and the 4% additive of Glehnia littoralis was high during fermentation. In terms of volume and specific volume of morning bread, the 1% added of Glehnia littoralis was the lowest, showing a significant difference from other samples (p<0.05). As Glehnia littoralis powder was added, the L value and a value of the color of the morning bread decreased, while the b value increased. In the texture measurement, as Glehnia littoralis powder was added, the springiness, cohesiveness, and brittleness decreased. The total polyphenol content and antioxidant activity of morning bread were higher in the groups with Glehnia littoralis powder than in the control group (p<0.001). In all preference items, the households with the 3% added group of Glehnia littoralis powder showed the highest preference (p<0.001). As a result of the above, it is considered that 3% of Glehnia littoralis powder is appropriate in the production of morning bread.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
5. 요약 및 결론
REFERENCES
참고문헌 (40)
참고문헌 신청
A.A.C.C. (2000). Approved methods of the AACC (10th ed.). America Association of Cereal Chemists. St. Paul, MN, USA.
Ahn, M. S. (1992). Food and principles of food preparation cooking science. Seoul, Korea: Shin Kwang Publishing.
Baek, S. Y., Kim, S. B., & Kim, M. R. (2018). Antioxidant activities and physicochemical property of butter morning bread added with dried laver. Journal of the Korean Society Food Science and Nutrition, 47(12), 1242-1250.
Cha, S. S., & Lee, J. J. (2016). Quality characteristics and antioxidant activities of cookies added with Peuceddanum japonicum Thunb powder. Korean Journal of Human Ecology, 25(5), 595-606.
Gu, Y. R., Kim, S. W., & Hong, J. H. (2018). Whitening and anti-wrinkle effects of Glehnia radix leaf extracts according to extraction solvent. Journal of the Korean Society Food Science and Nutrition, 47(11), 1103-1111.
Ahn, M. S. (1992). Food and principles of food preparation cooking science. Seoul, Korea: Shin Kwang Publishing.
Baek, S. Y., Kim, S. B., & Kim, M. R. (2018). Antioxidant activities and physicochemical property of butter morning bread added with dried laver. Journal of the Korean Society Food Science and Nutrition, 47(12), 1242-1250.
Cha, S. S., & Lee, J. J. (2016). Quality characteristics and antioxidant activities of cookies added with Peuceddanum japonicum Thunb powder. Korean Journal of Human Ecology, 25(5), 595-606.
Gu, Y. R., Kim, S. W., & Hong, J. H. (2018). Whitening and anti-wrinkle effects of Glehnia radix leaf extracts according to extraction solvent. Journal of the Korean Society Food Science and Nutrition, 47(11), 1103-1111.
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