메밀가루의 첨가량을 달리하여 제조한 냉동 현미증편반죽의 품질특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정상열 | - |
dc.contributor.author | 박미정 | - |
dc.contributor.author | 이숙영 | - |
dc.date.available | 2019-07-03T03:03:33Z | - |
dc.date.issued | 2011 | - |
dc.identifier.issn | 2287-1780 | - |
dc.identifier.issn | 2287-1772 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/27224 | - |
dc.description.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. | - |
dc.format.extent | 9 | - |
dc.publisher | 한국식품조리과학회 | - |
dc.title | 메밀가루의 첨가량을 달리하여 제조한 냉동 현미증편반죽의 품질특성 | - |
dc.title.alternative | Quality Characteristics of Frozen Brown-rice Jeung-pyun Dough Containing Different Amounts of Buckwheat Flour | - |
dc.type | Article | - |
dc.identifier.bibliographicCitation | 한국식품조리과학회지, v.27, no.1, pp 11 - 19 | - |
dc.identifier.kciid | ART001530378 | - |
dc.description.isOpenAccess | N | - |
dc.citation.endPage | 19 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 11 | - |
dc.citation.title | 한국식품조리과학회지 | - |
dc.citation.volume | 27 | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | buckwheat flour | - |
dc.subject.keywordAuthor | frozen brown-rice Jeung-pyun dough | - |
dc.subject.keywordAuthor | physicochemical properties | - |
dc.subject.keywordAuthor | quality characteristics | - |
dc.subject.keywordAuthor | buckwheat flour | - |
dc.subject.keywordAuthor | frozen brown-rice Jeung-pyun dough | - |
dc.subject.keywordAuthor | physicochemical properties | - |
dc.subject.keywordAuthor | quality characteristics | - |
dc.description.journalRegisteredClass | kci | - |
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