아밀로펙틴 함량 변화와 하이드로콜로이드 첨가에 의한밀가루 반죽 및 국수의 특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 조영화 | - |
dc.contributor.author | 심재용 | - |
dc.contributor.author | 이현규 | - |
dc.date.accessioned | 2022-12-21T08:38:56Z | - |
dc.date.available | 2022-12-21T08:38:56Z | - |
dc.date.created | 2022-09-19 | - |
dc.date.issued | 2007-04 | - |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/180218 | - |
dc.description.abstract | The effects of amylopectin and hydrocolloid (locust bean gum and guar gum) content on wheat flour dough and noodle properties were investigated. As the amount of amylopectin increased, the water absorption rate (farinograph), the tension (tension test), the gel stability (freeze-thawing treatment), and the springiness and the cohesiveness (TPA) increased, but the pasting temperature (RVA), the lightness and yellowness (color measurement), and the hardness (TPA) tended to decrease. In sensory evaluations, the scores for cohesiveness, springiness, and acceptability of cooked noodle increased as the proportion of amylopectin increased. The proper combination of amylose/amylopectin ratio and hydrocolloids improved the freeze-thaw stability and the sensory acceptability of wheat flour dough and noodle. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품과학회 | - |
dc.title | 아밀로펙틴 함량 변화와 하이드로콜로이드 첨가에 의한밀가루 반죽 및 국수의 특성 | - |
dc.title.alternative | characteristics od wheat flour dough and noodles with amylopect in content hydrocolloids | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 이현규 | - |
dc.identifier.scopusid | 2-s2.0-79959463111 | - |
dc.identifier.bibliographicCitation | 한국식품과학회지, v.39, no.2, pp.138 - 145 | - |
dc.relation.isPartOf | 한국식품과학회지 | - |
dc.citation.title | 한국식품과학회지 | - |
dc.citation.volume | 39 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 138 | - |
dc.citation.endPage | 145 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART001071443 | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.identifier.url | https://www.dbpia.co.kr/journal/articleDetail?nodeId=NODE01710215 | - |
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