표고버섯가루 분말 첨가 식빵의 일반성분 및 품질 특성

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 30권 / 6호
ㆍ저자명 : 김영모

목차

서 론
재료 및 방법
1. 실험재료
2. 표고버섯 전처리
3. 일반성분 분석
4. 식빵의 제조
5. 식빵의 외관
6. 식빵의 색도
7. 식빵의 pH
8. 식빵의 구성 아미노산분석
9. 식빵의 유리 아미노산분석
10. 식빵의 텍스처
11. 식빵의 관능검사
12. 통계처리
결과 및 고찰
1. 일반성분
2. 표고버섯가루 식빵의 외관
3. 표고버섯가루 식빵의 색도
4. 표고버섯가루 식빵의 pH
5. 표고버섯가루 식빵의 구성 아미노산분석
6. 표고버섯가루 식빵의 유리 아미노산분석
7. 표고버섯가루 식빵의 텍스처
8. 표고버섯가루 식빵의 관능검사
요약 및 결론
References

영어 초록

The quality properties of bread with Lentinula edodes powder were investigated to find the most adequate ratio of the Lentinula edodes powder. The protein and crude fat were increased in proportion to the added quantity of Lentinula edodes powder. The amount of ash was found the most in the bread with 1% Lentinula edodes powder. It was confirmed that the volume of bread with Lentinula edodes powder decreased as the amount of the Lentinula edodes powder increased. The brightness was the highest in the control and was inversely proportional to the added amount of Lentinula edodes powder. The yellowness and redness of the dough were proportional to the added amount of Lentinula edodes powder. Total amino acids and free amino acids were found. The dough with 3% Lentinula edodes powder contained the highest amounts of both, followed by 2%, and 1%. When evaluating the length of storage, the bread’s springiness and cohesiveness decreased. Regarding the taste, preference was given to the bread with 2% Lentinula edodes powder, which had the lowest value of bad odors and odd texture in the sensory test.

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