지원사업
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
- 발행연도
- 2012.3
- 수록면
- 97 - 122 (26page)
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초록· 키워드
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This study was designed as a practical way of using waxy barley with great biological activities. For searching the possibility and optimal condition to make a brown sauce with waxy barley, chemicophysical characteristics and sensory properties were investigated. The result of quality characteristics test about the brown sauce replaced with 0%, 20%, 40%, 60%, 80% of waxy barley flour to wheat flour showed that initial pasting temperature was lower in the sauce with waxy barley than with non-waxy barley. The pH and °Brix were not changed remarkably. Viscosity decreased significantly during storage. The total cell counts were within 0-10<SUP>4</SUP> CFU/g and under the limit cell. counts of general bacteria. The result of sensory test, the sauce with 60% waxy barley was shown best preference in aspect of appearance, taste, color and overall-acceptability, the total preference was resulted in order of 60%>40%>0% (control)>20%>80%. The results from this study shows it is possible to make brown sauce with waxy barley flour replaced to wheat flour, and suggests the optimal condition of brown sauce with waxy barley flour is 60% replacement of wheat flour with waxy barley.
목차
ABSTRACT
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 결론
Ⅵ. 참고문헌
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