백강균 자실체의 첨가가 제면적성에 미치는 영향
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Bae, Song-Hwan | - |
dc.contributor.author | Lee, Chan | - |
dc.contributor.author | Lee, Seog-Won | - |
dc.contributor.author | Yoon, Cheol-Sik | - |
dc.contributor.author | Chung, Soo-Hyun | - |
dc.date.available | 2019-08-07T04:58:57Z | - |
dc.date.issued | 2003 | - |
dc.identifier.issn | 1225-4339 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/32216 | - |
dc.description.abstract | This study was conducted to investigate the properties of noodle which was made of composite flour blended with the powder of synnemata of Beauveria bassiana. The characteristics of cooked-noodle including color, cooking properties, mechanical texture properties were measured, and sensory evaluation was performed. The L-value of dry and wet-noodle which made of composite flour was similar to that of 100% wheat flour, but a and b-value were higher than those of 100% wheat flour. There were no differences in the weight, volume and water absorption of the cooked-noodle made of composite flour and that of 100% wheat flour, but the turbidity of the cooked-noodle made of composite flour was higher than that of 100% wheat flour. The breaking force of dry-noodle which was made of composite flour was same as that of 100% wheat flour. Hardness and Gumminess of the cooked-noodle which was made of composite flour blended with synnemata powder at level of 1∼5% were same as those of 100% wheat flour. Springiness, chewiness, cohesiveness and adhesiveness of the cooked-noodle which was made of composite flour blended with synnemata powder at level of 1% were similar to those 100% wheat flour. The results of sensory evaluation showed that the cooked-noodles containing 1% and 3% synnemata powder were acceptable as much as those of 100% wheat flour in terms of color, taste, flavor, texture and overall acceptance. | - |
dc.format.extent | 7 | - |
dc.publisher | 한국식품영양학회 | - |
dc.title | 백강균 자실체의 첨가가 제면적성에 미치는 영향 | - |
dc.title.alternative | Effect of Synnemata of Beauveria bassiana on the Properties of Noodle | - |
dc.type | Article | - |
dc.identifier.bibliographicCitation | 한국식품영양학회지, v.16, no.2, pp 158 - 164 | - |
dc.identifier.kciid | ART001193479 | - |
dc.description.isOpenAccess | N | - |
dc.citation.endPage | 164 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 158 | - |
dc.citation.title | 한국식품영양학회지 | - |
dc.citation.volume | 16 | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | synnemata | - |
dc.subject.keywordAuthor | Beauveria bassiana | - |
dc.subject.keywordAuthor | noodle-making. | - |
dc.subject.keywordAuthor | synnemata | - |
dc.subject.keywordAuthor | Beauveria bassiana | - |
dc.subject.keywordAuthor | noodle-making. | - |
dc.description.journalRegisteredClass | kciCandi | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
84, Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea (06974)02-820-6194
COPYRIGHT 2019 Chung-Ang University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.