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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
- 54 - 65 (12page)
- DOI
- 10.20878/cshr.2024.30.5.006
이용수
초록· 키워드
오류제보하기
This study was designed to investigate the characteristics of pastry products using Baromi 2 (brown rice flour), an improved dry milling variety, to increase the consumption power of rice. The purpose of this study was to manufacture pound cakes using Baromi 2 and investigate its quality characteristics. Samples were made with various ratios of Baromi 2 (0%, 25%, 50%, 75%, 100%). The volume and specific volume increased as the amount of Baromi 2 increased, while moisture content showed the opposite result. The Hunter"s color value revealed that the control had the highest values for L, a, and b. On the texture profile analysis, springiness, adhesiveness, gumminess, and chewiness decreased as Baromi 2 content increased. In the sensory attribute difference test, volume, crust brownness, brittleness, graininess, nurungji odor, and baksulki flavor, and remaining particle increased, while the crumb brightness, moistness, caramel odor, egg flavor, and butter flavor decreased with the increase of Baromi 2 content. In the consumer acceptance test, the control had the highest score in appearance and odor acceptance. However, except for the sample replaced 100%, most of the samples showed high overall preference. In conclusion, the study aimed to provide a comprehensive insight into the overall characteristics changes of the product when Baromi 2 was added. However, further research is deemed necessary, including investigations into the aging property of products and subsequent studies on utilizing Baromi 2 in a broader range of products for product development.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
REFERENCES
참고문헌 (42)
참고문헌 신청
A.A.C.C. (1995). Approved methods of the AACC (9th ed.) Method 72-10. American Association of Cereal Chemists. St. Paul, Minnesota, USA.
A.A.C.C. (2000). Approved method of the AACC (10th ed.) Methods 02-52. American Association of Cereal Chemists. St. Paul, Minnesota, USA.
Ajandouz, E. H., Tchiakpe, L. S., Ore, F. D., Benajiba, A., & Puigserver, A. (2001). Effects of pH on caramelization and Maillard reaction kinetics in fructose‐lysine model systems. Journal of Food Science, 66(7), 926-931.
An, S. H., & Park, G. S. (2012). Quality characteristics of pound cake containing Angelica gigas Nakai with various levels of rice flour. Korean Journal of Food and Cookery Science, 28(6), 763-771.
Choi, I. J., & Chung, C. H. (2022). Quality characteristics of pound cake with resistant starch. Culinary Science & Hospitality Research, 28(4), 45-56.
A.A.C.C. (2000). Approved method of the AACC (10th ed.) Methods 02-52. American Association of Cereal Chemists. St. Paul, Minnesota, USA.
Ajandouz, E. H., Tchiakpe, L. S., Ore, F. D., Benajiba, A., & Puigserver, A. (2001). Effects of pH on caramelization and Maillard reaction kinetics in fructose‐lysine model systems. Journal of Food Science, 66(7), 926-931.
An, S. H., & Park, G. S. (2012). Quality characteristics of pound cake containing Angelica gigas Nakai with various levels of rice flour. Korean Journal of Food and Cookery Science, 28(6), 763-771.
Choi, I. J., & Chung, C. H. (2022). Quality characteristics of pound cake with resistant starch. Culinary Science & Hospitality Research, 28(4), 45-56.
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