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
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.31 No.4(Wn.177)
- 발행연도
- 2025.4
- 수록면
- 1 - 12 (12page)
- DOI
- 10.20878/cshr.2025.31.4.001
이용수
초록· 키워드
오류제보하기
This study investigated the potential of durum wheat semolina in baguette production to address consumer demand for dietary diversification, offering distinct taste, appearance, and color. Baguettes were prepared with varying levels of durum wheat semolina substitution: 0% (control, CON), 25% coarse semolina (BCS25), 50% coarse semolina (BCS50), 25% fine semolina (BFS25), and 50% fine semolina (BFS50). Dough fermentation rates were similar for all samples up to 15 minutes, with CON exhibiting the highest rate at 120 minutes. BFS50 showed a lower dough pH. Texture Profile Analysis (TPA) revealed that BCS50 had the highest hardness, chewiness, and gumminess. CrumbScan analysis indicated no significant differences in grain elongation or crust thickness. However, CON exhibited a significantly higher volume than BCS50. Color analysis showed CON had a significantly lighter crumb color and lower a* value. BCS50 displayed the highest b* value. Moisture content analysis during 72 hours of storage showed no significant differences between samples up to 48 hours, with CON and BFS25 retaining the highest moisture content at 72 hours. Sensory evaluation demonstrated that BFS25 was the most preferred overall. These results suggest that durum wheat semolina can successfully replace traditional baguette flour without compromising consumer acceptance. This substitution offers the potential to enhance nutritional value and create innovative, differentiated bakery products.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 결론
REFERENCES
참고문헌 (0)
참고문헌 신청이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0