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
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.17 No.3
- 발행연도
- 2012.9
- 수록면
- 197 - 202 (6page)
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초록· 키워드
오류제보하기
Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGMENTS
REFERENCES
참고문헌 (19)
참고문헌 신청
1. [학술지(정기간행물)] - Morita N / 1998 / Effect of the substitution of waxy-barley flour on the viscoelastic properties of wheat dough and bread making / J Appl Glycosci 45 : 385 ~ 391
2. [학술지(정기간행물)] - Steinfurth D / 2012 / Comparison of baking tests using wholemeal and white wheat flour / Eur Food Res Technol 234 : 845 ~ 851
3. [학술지(정기간행물)] - de Munter JSL / 2007 / Whole grain, bran, and germ intake and risk of type 2 diabetes: A prospective cohort study and systematic review / PLoS Medicine 4 : e261 ~
4. [학술지(정기간행물)] - Jensen MK / 2004 / Intakes of whole grains, bran, and germ and the risk of coronary heart disease in men / Am J Clin Nutr 80 : 1492 ~ 1499
5. [학술지(정기간행물)] - Larsson SC / 2005 / Whole grain consumption and risk of colorectal cancer: A population-based cohort of 60,000 women / British J Cancer 92 : 1803 ~ 1807
2. [학술지(정기간행물)] - Steinfurth D / 2012 / Comparison of baking tests using wholemeal and white wheat flour / Eur Food Res Technol 234 : 845 ~ 851
3. [학술지(정기간행물)] - de Munter JSL / 2007 / Whole grain, bran, and germ intake and risk of type 2 diabetes: A prospective cohort study and systematic review / PLoS Medicine 4 : e261 ~
4. [학술지(정기간행물)] - Jensen MK / 2004 / Intakes of whole grains, bran, and germ and the risk of coronary heart disease in men / Am J Clin Nutr 80 : 1492 ~ 1499
5. [학술지(정기간행물)] - Larsson SC / 2005 / Whole grain consumption and risk of colorectal cancer: A population-based cohort of 60,000 women / British J Cancer 92 : 1803 ~ 1807
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UCI(KEPA) : I410-ECN-0101-2014-511-001379427