메밀가루의 첨가량을 달리하여 제조한 냉동 현미증편반죽의 품질특성Quality Characteristics of Frozen Brown-rice Jeung-pyun Dough Containing Different Amounts of Buckwheat Flour
- Authors
- 정상열; 박미정; 이숙영
- Issue Date
- 2011
- Publisher
- 한국식품조리과학회
- Keywords
- buckwheat flour; frozen brown-rice Jeung-pyun dough; physicochemical properties; quality characteristics; buckwheat flour; frozen brown-rice Jeung-pyun dough; physicochemical properties; quality characteristics
- Citation
- 한국식품조리과학회지, v.27, no.1, pp 11 - 19
- Pages
- 9
- Journal Title
- 한국식품조리과학회지
- Volume
- 27
- Number
- 1
- Start Page
- 11
- End Page
- 19
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/27224
- ISSN
- 2287-1780
2287-1772
- Abstract
- In this study, the physicochemical properties of buckwheat flour and quality characteristics of brown-rice doughs containing various concentrations of buckwheat flour stored at -18℃ for 4 weeks and fermented were studied. The total polyphenolic contents, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of buckwheat flour were 1,920.10mg%, 6.95%, 70.11℃, 78.21℃, and 84.05℃, respectively. There were no significant differences in the amount of yeast between brown-rice Jeung-pyun dough samples containing different levels of buckwheat flour and stored for different time periods. The amounts of carbon dioxide gas evolved from the brown-rice doughs were increased by increasing the concentration of buckwheat flour. The pH of brown-rice dough samples decreased with increasing storage period. Therefore, frozen brown-rice dough containing 6-15% buckwheat flour and stored for 3 weeks were the most desirable.
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Collections - College of Biotechnology & Natural Resource > School of Food Science and Technology > 1. Journal Articles
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