목차

List of Tables. ⅰ
List of Figures. ⅲ
Ⅰ. 서 론 1
Ⅱ. 재료 및 방법 6
1. 재료 6
2. 카카오빈과 쌀 압출성형물의 제조방법 6
3. 카카오빈과 쌀 압출성형물의 이화학적 특성 9
3-1. 일반성분 9
3-2. 직경팽화율 및 비길이 9
3-3. 조각밀도 9
3-4. 겉보기탄성계수와 파괴력 10
3-5. 미세구조 10
3-6. 수분흡착지수와 수분용해지수 10
3-7. 색도 11
3-8. 페이스트 점도 11
3-9. DPPH 라디컬 소거 활성 14
3-10. 총 페놀 함량 14
4. 카카오빈과 쌀 압출성형물을 첨가한 식빵의 품질 특성 14
4-1. 반죽의 배합비 14
4-2. 제빵방법 16
4-3. 패리노그램 16
4-4. 호화특성 17
4-5. 발효팽창력 17
4-6. 비용적 및 굽기손실 17
4-7. 색도 17
4-8. 조직감 18
4-9. 식빵의 외관 18
5. 통계처리. 18
Ⅲ. 결과 및 고찰 19
1. 배합비에 따른 카카오빈과 쌀 압출성형물의 이화학적 특성. 19
1-1. 일반성분 19
1-2. 팽화특성 21
1-3. 겉보기 탄성계수와 파괴력 22
1-4. 미세구조 24
1-5. 수분흡착지수와 수분용해지수 26
1-6. 색도 28
1-7. 페이스트 점도 30
1-8. DPPH 라디컬 소거능 32
1-9. 총 페놀 함량 33
2. 압출성형공정변수에 따른 카카오빈과 쌀 압출성형물의 이화학적 특성 35
2-1. 팽화특성 35
2-2. 겉보기 탄성계수와 파괴력 36
2-3. 수분흡착지수와 수분용해지수 38
2-4. 색도 40
2-5. 페이스트 점도 42
2-6. DPPH 라디컬 소거능 44
2-7. 총 페놀 함량 45
3. 카카오빈과 쌀 압출성형물을 첨가한 식빵의 품질 특성 47
3-1. 패리노그램 47
3-2. 호화특성. 49
3-3. 발효팽창력 51
3-4. 비용적 및 굽기손실 53
3-5. 조직감 55
3-6. 색도 및 외관 57
요 약. 60
참 고 문 헌. 62
ABSTRACT 69
List of Tables
Table 1.
Formula of white pan bread added with non extrusion and extrusion of the mixture rice flour and cacao bean . 15
Table 2.
Proximate composition of rice and cacao bean 20
Table 3.
Expansion properties, breaking strength and apparent elastic modulus of extrusion rice flour with different cacao bean contents 23
Table 4.
Change in water absorption index and water solubility index of extrusion rice flour with different cacao bean contents. 27
Table 5.
Change in color value of extrusion rice flour with different cacao bean contents. 29
Table 6.
Paste viscosity of extrusion rice flour with different cacao bean contents. 31
Table 7.
DPPH radical scavenging activity and total phenolics contents of extrusion rice flour with different cacao bean contents. 34
Table 8.
Expansion properties, breaking strength and apparent elastic modulus of extrusion rice flour and cacao bean at different die temperatures and moisture contents 37
Table 9.
Change in water absorption index and water solubility index of extrusion rice flour and cacao bean at different die temperatures and moisture contents. 39
Table 10.
Change in color value of extrusion rice flour and cacao bean at different die temperatures and moisture contents. 41
Table 11.
Paste viscosity of extrusion rice flour and cacao bean at different die temperatures and moisture contents. 43
Table 12.
DPPH radical scavenging activity and total phenolics contents of extrusion rice flour and cacao bean at different die temperatures and moisture contents. 46
Table 13.
Farinogram characteristics of dough added with non extrusion and extrusion of the mixture rice flour and cacao bean . 48
Table 14.
RVA pasting characteristics of dough added with non extrusion and extrusion of the mixture rice flour and cacao bean . 50
Table 15.
Textural characteristics of bread added with non extrusion and extrusion of the mixture rice flour and cacao bean 54
Table 16.
Color values of bread added with non extrusion and extrusion of the mixture rice flour and cacao bean . 56
Table 17.
The quality of bread added with non extrusion and extrusion of the mixture rice flour and cacao bean 58
List of Figures
Fig. 1.
Processing diagram of cacao products. 3
Fig. 2.
Screw configuration used in this experiment 8
Fig. 3.
RVA temperature profile and pasting parameters 13
Fig. 4.
Scanning electron micrographs of crosssections of extruded rice flour with different cacao bean contents. 25
Fig. 5.
Fermentation power of bread added with non extrusion and extrusion of the mixture rice flour and cacao bean . 52
Fig. 6.
Appearance of bread added with non extrusion and extrusion of the mixture rice flour and cacao bean 59