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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
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.5(Wn.166)
- 발행연도
- 2024.5
- 수록면
- 66 - 74 (9page)
- DOI
- 10.20878/cshr.2024.30.5.007
이용수
초록· 키워드
오류제보하기
In this study, tempeh powder was substituted at 0, 10, 20 and 30% in the preparation of sponge cake to determine the feasibility of developing bakery products using tempeh and to investigate the quality characteristics of sponge cake substituted with tempeh powder. The specific gravity and baking loss were the lowest in the control group and increased significantly with increasing levels of tempeh powder replacement. With increasing tempeh powder substitution, moisture content decreased. Volume and specific loaf volume were the highest in the control and decreased with increasing tempeh powder substitution. However, at 10% tempeh powder substitution, they were not significantly different from the control. For colour, the L-value was higher in the control. It decreased with increasing tempeh powder substitution in both crust and crumb. The a value decreased with increasing tempeh powder substitution in the crust and increased in the crumb. The b-value was the lowest for the control. It increased with increasing tempeh powder substitution. Bread scoring showed that control had the highest scores for both external and internal characteristics, followed by 10%>20%>30% tempeh powder. For texture, the control had the lowest hardness, followed by 10%<20%<30% tempeh powder. The sensory evaluation showed that there were no significant differences between the samples in terms of overall acceptability. Therefore, this study suggests that 10% tempeh powder substitution is sufficient for sponge cake production. It can be used as a basis for the development of bakery products using tempeh.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
REFERENCES
참고문헌 (45)
참고문헌 신청
A.A.C.C. (1995). Approved methods of the AACC (9th ed.), Method 72-10. St. Paul, Minnesota, USA: American Association of Cereal Chemists.
A.A.C.C. (2000). Approved method of the AACC (10th ed.), Methods 02-52. St. Paul, Minnesota, USA: American Association of Cereal Chemists.
Ahnan‐Winarno, A. D., Cordeiro, L., Winarno, F. G., Gibbons, J., & Xiao, H. (2021). Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. Comprehensive Reviews in Food Science and Food Safety, 20(2), 1717-1767.
Bang, B. H., Kim, K. P., Kim, M. J., & Jeong, E. J. (2011). Quality characteristics of cookies added with Chungkukjang powder. The Korean Journal of Food And Nutrition, 24(2), 210-216.
Budsabun, T., Panphut, W., & Chansukh, K. K. (2019). Development vegan cookies by using fermented soybean (tempeh). Proceeding of 2019 International Academic Research Conference in Amsterdam, (pp. 43–46).
A.A.C.C. (2000). Approved method of the AACC (10th ed.), Methods 02-52. St. Paul, Minnesota, USA: American Association of Cereal Chemists.
Ahnan‐Winarno, A. D., Cordeiro, L., Winarno, F. G., Gibbons, J., & Xiao, H. (2021). Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. Comprehensive Reviews in Food Science and Food Safety, 20(2), 1717-1767.
Bang, B. H., Kim, K. P., Kim, M. J., & Jeong, E. J. (2011). Quality characteristics of cookies added with Chungkukjang powder. The Korean Journal of Food And Nutrition, 24(2), 210-216.
Budsabun, T., Panphut, W., & Chansukh, K. K. (2019). Development vegan cookies by using fermented soybean (tempeh). Proceeding of 2019 International Academic Research Conference in Amsterdam, (pp. 43–46).
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