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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.5(Wn.166)
- 발행연도
- 2024.5
- 수록면
- 22 - 33 (12page)
- DOI
- 10.20878/cshr.2024.30.5.003
이용수
초록· 키워드
오류제보하기
In this study, pan bread was manufactured by adding 2%, 4%, 6%, and 8% of Capsosiphon fulvescens in freeze-dried powder form. The pH and moisture content during the storage period increased significantly as the amount of powder added increased, and the volume expansion of the dough tended to decrease during the fermentation process. The volume of pan bread decreased, and its weight tended to increase. The specific volume and baking loss rate showed a decrease. The L-value, a-value, and b-value of pan bread decreased as the amount of seaweed powder added increased, and the hardness during the storage period increased as the amount of Capsosiphon fulvescens powder added increased, so the effect of improving hardness was minimal. Total polyphenol content, DPPH free radical scavenging activity, and ABTS+ radical scavenging activity tended to increase as the amount of powder added increased. In the sensory evaluation, the 4% added group showed the highest value in terms of appearance, flavor, texture, taste, and overall acceptability, while the 8% added group showed the lowest preference. Therefore, due to the negative effect of adding 6% and 8% Capsosiphon fulvescens powder on preference, it was found that when the amount of powder added exceeds 6%, the preference of the product decreases.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
REFERENCES
참고문헌 (55)
참고문헌 신청
A.A.C.C. (1983). Approved Methods of the American Association Cereal Chemists (8th ed.). The American Association of Cereal Chemists, St. Paul, MN, USA.
A.A.C.C. (1995). Approved Methods of the American Association of Cereal Chemists (9th ed.). Method 72-10. American Association of Cereal Chemists St. Paul, Minnesota. USA.
.O.A.C. (1990). Official methods of analysis (2nd ed.). Washington, D.C., USA: Association of Official Analytical Chemists.
A.O.A.C. (2006). Official method of analysis (18th ed.). Washington, D.C., USA: Association of Official Analytical Chemists.
Ahn, M. S. (1992). Food and principles of food preparation cooking science. Seoul, Korea: Shin Kwang Publishing.
A.A.C.C. (1995). Approved Methods of the American Association of Cereal Chemists (9th ed.). Method 72-10. American Association of Cereal Chemists St. Paul, Minnesota. USA.
.O.A.C. (1990). Official methods of analysis (2nd ed.). Washington, D.C., USA: Association of Official Analytical Chemists.
A.O.A.C. (2006). Official method of analysis (18th ed.). Washington, D.C., USA: Association of Official Analytical Chemists.
Ahn, M. S. (1992). Food and principles of food preparation cooking science. Seoul, Korea: Shin Kwang Publishing.
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