흑미가루를 첨가하여 제조한 식빵의 일반성분 및 품질 특성

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 31권 / 1호
ㆍ저자명 : 김영모

목차

Abstract
서 론
재료 및 방법
1. 실험재료
2. 흑미쌀가루 전처리
3. 일반성분 분석
4. 식빵의 제조
5. 식빵의 pH 및 색도
6. 식빵의 외관
7. 식빵의 구성 아미노산 분석
8. 식빵의 유리 아미노산 분석
9. 식빵의 텍스처
10. 식빵의 관능검사
11. 통계처리
결과 및 고찰
1. 일반성분
2. 흑미가루 식빵의 pH 및 색도
3. 흑미가루 식빵의 외관
4. 흑미가루 식빵의 구성아미노산
5. 흑미가루 식빵의 유리아미노산 분석
6. 흑미가루 식빵의 텍스처
7. 흑미가루 식빵의 관능검사
요약 및 결론
References

영어 초록

The quality characteristics of bread with black rice flour were investigated to find the most preferred ratio of black rice flour. Its moisture, ash content, crude protein, crude fat, amino acids, and texture were analyzed. A sensory evaluation was also performed. The moisture and crude fat of bread with black rice flour were decreased in proportion to the added amount of black rice flour, but the crude protein and ash content were increased. The volume of bread decreased as the added amount of black rice flour increased. The pH value of bread increased in proportion to the added amount of black rice flour. The value of brightness and yellowness of the dough were the highest in the control. The added amount of black rice flour was negatively correlated with the brightness and the yellowness of the dough, but was positively correlated with the redness. Total free amino acids were found, and the dough with 5% black rice flour contained the highest amount, followed by 3%, 2%, and 1%. When evaluating the storage days, the springiness and cohesiveness of bread with black rice flour they decreased with time, but the chewiness and brittleness increased. Regarding the taste, preference was given to the bread with 2% black rice flour, which had the lowest rejection rate and was not affected by time in any meaningful sense. The bread with 2% black rice flour won the highest scores in the overall preference measurement.

참고 자료

없음