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
- 2013.2
- 수록면
- 98 - 106 (9page)
이용수
초록· 키워드
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This study examined the quality characteristics of goami Mandupi. To determine the optimal amount of rice powder for baking and goami powder (100, 90:10, 80:20, 70:30, 60:40), the weight, volume, texture, moisture contents, color values and sensory evaluation were measured.
The weight of Mandupi dough made with 100% wheat flour, was heavier, whereas the moisture content was highest in the dough made with 40% goami In addition L-values and b-values were highest with 40% goami, whereas the a-values were lowest in the dough made with 40% goami. The spinginess was highest in the dough made with 100% rice powder for baking. The gumminess and cohesiveness were highest with the dough containing goami. The cooked weight and volume of Mandupi were lightest when made dough containing goami. The Hardness and adhesiveness was highest in the dough containing 100% rice powder. In a sensory evaluation the appearance, flavor, taste, texture and overall preference were was the highest for goami.
The weight of Mandupi dough made with 100% wheat flour, was heavier, whereas the moisture content was highest in the dough made with 40% goami In addition L-values and b-values were highest with 40% goami, whereas the a-values were lowest in the dough made with 40% goami. The spinginess was highest in the dough made with 100% rice powder for baking. The gumminess and cohesiveness were highest with the dough containing goami. The cooked weight and volume of Mandupi were lightest when made dough containing goami. The Hardness and adhesiveness was highest in the dough containing 100% rice powder. In a sensory evaluation the appearance, flavor, taste, texture and overall preference were was the highest for goami.
목차
Abstract
서론
재료 및 방법
결과 및 고찰
요약 및 결론
감사의 글
문헌
참고문헌 (23)
참고문헌 신청
1. [보고서] - 이관우 / 2004 / 고섬유소쌀(고아미 2호)의 기능성 및 인체 생리활성 효과 규명 : 7 ~ 34
2. [학술지(정기간행물)] - 조희숙 / 2008 / 홍어 분말을 첨가하여 제조한 만두피의 품질특성 / 한국식생활문화학회지 23 (2) : 252 ~ 257
3. [학술지(정기간행물)] - 최인덕 / 2010 / 쌀가루 첨가 식빵의 제빵 특성 / 한국식품저장유통학회지 17 (5) : 667 ~ 673
6. [학술지(정기간행물)] - Lan-Hee Jung / 2006 / Effect of Rice Flour Addition on Quality Properties ofFunctional Dumpling Skins / Preventive Nutrition and Food Science 11 (2) : 160 ~ 165
9. [학술지(정기간행물)] - 정영정 / 2007 / 흰깨, 검은깨 및 들깨가 고아미 2호를 이용한 쌀쿠키의 이화학적 및 관능적 특성에 미치는 영향 / 한국식품조리과학회지 23 (6) : 785 ~ 792
2. [학술지(정기간행물)] - 조희숙 / 2008 / 홍어 분말을 첨가하여 제조한 만두피의 품질특성 / 한국식생활문화학회지 23 (2) : 252 ~ 257
3. [학술지(정기간행물)] - 최인덕 / 2010 / 쌀가루 첨가 식빵의 제빵 특성 / 한국식품저장유통학회지 17 (5) : 667 ~ 673
6. [학술지(정기간행물)] - Lan-Hee Jung / 2006 / Effect of Rice Flour Addition on Quality Properties ofFunctional Dumpling Skins / Preventive Nutrition and Food Science 11 (2) : 160 ~ 165
9. [학술지(정기간행물)] - 정영정 / 2007 / 흰깨, 검은깨 및 들깨가 고아미 2호를 이용한 쌀쿠키의 이화학적 및 관능적 특성에 미치는 영향 / 한국식품조리과학회지 23 (6) : 785 ~ 792
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UCI(KEPA) : I410-ECN-0101-2014-594-000202568