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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.11 No.4
- 발행연도
- 2006.12
- 수록면
- 323 - 327 (5page)
이용수
초록· 키워드
오류제보하기
In this study, we examined the changes in loaf weight, loaf volume and specific volume, moisture content and water absorption, pH and titrable acidity, shape, texture profile and sensory evaluation using sour dough instead of dough conditioner in bread making. The weight and volume of bread tended to increase in the sour dough bread, compared to the control. The pH of bread tended to be lower in the sour dough bread. The control bread had large irregular pores that were fewer in number, while the sour dough bread had small spots and was very dense and even throughout the whole surface. The texture profile of bread such as hardness, cohesiveness, chewiness and brittleness was lower in the sour dough bread. There were no significant differences in the sensory characteristics of the breads, except for the shape of bread. However, the sour dough A bread was better in color, texture, flavor, touch, moistness, taste and overall acceptability, and the sour dough B bread was better in flavor, touch and taste than the control.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (18)
참고문헌 신청
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William HK. 1977. The staling of bread. Bakers Digest 51: 52-57.
Xu A, Chung OK, Ponte J. 1992. Bread crumb amylograph studies. I. Effect of shortening, flour lipid and surfactants. Cereal Chem 69: 495-501.
D'Appolonia BL, Plseookbunteing WP. 1983. Bread staling studies. I. Effect of surfactants on moisture migration from crumb and firmness values of bread crumb. Cereal Chem 60: 82-91.
Kanabe M. 1981. Physiological activitives of extracelluar polysaccharides produced by lactic acid bacteria. Jap J Dairy Food Sci 30: 219-225.
William HK. 1977. The staling of bread. Bakers Digest 51: 52-57.
Xu A, Chung OK, Ponte J. 1992. Bread crumb amylograph studies. I. Effect of shortening, flour lipid and surfactants. Cereal Chem 69: 495-501.
D'Appolonia BL, Plseookbunteing WP. 1983. Bread staling studies. I. Effect of surfactants on moisture migration from crumb and firmness values of bread crumb. Cereal Chem 60: 82-91.
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