프럭토올리고당 첨가가 반죽의 물성과 식빵의 품질 특성에 미치는 영향
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
- 최종 저작일
- 2017.12
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서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 30권 / 6호
ㆍ저자명 : 김영호, 박주연
목차
서 론
재료 및 방법
1. 재료
2. 반죽의 배합비
3. 제빵 방법
4. Farinograph
5. Extensograph
6. 빵부피, 비용적 측정
7. 반죽 발효팽창력
8. 색도
9. 관능 검사
10. 식빵의 외관
11. 통계처리
결과 및 고찰
1. Farinograph 특성
2. Extensograph 특성
3. 색도
4. 반죽의 발효팽창력
5. 식빵 부피와 비용적
6. 관능평가
7. 식빵의 외관
요약 및 결론
References
영어 초록
This study was conducted to evaluate characteristics of bread and rheology of flour dough containing fructooligosaccharide. In the farinogram test, addition of fructooligosaccharide changed stability and development time. Stability and development time increased as the amount of fructooligosaccharide increased. In the extensograph test, the degree of extension decreased with increasing of fructooligosaccharide content, whereas degree of resistance increased. The volume of the loaf bread containing 10% fructooligosaccharide was the largest, and the bread containing 15% fructooligosaccharide revealed the best taste, flavor, and texture scores. After fermentation treatment, the volume of the dough with 20% of sucrose were less than that of 20% of fructooligosaccharide. Dough with 20% of sucrose revealed lowest dough raising power compared to other doughs. Overall, preference scores by sensory evaluation of bread containing fructooligosaccharide were higher than that of bread with sucrose. Therefore, excellent quality of bread may be achieved by adding fructooligosaccharide instead of sucrose to the process.
참고 자료
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