콩가루의 대체수준이 만두피의 이화학적 특성 및 관능적 특성에 미치는 영향Physicochemical and Sensory Attributes of Dumpling Shells with Soybean Flour Substitution
- Other Titles
- Physicochemical and Sensory Attributes of Dumpling Shells with Soybean Flour Substitution
- Authors
- 이경애; 백만희
- Issue Date
- Apr-2021
- Publisher
- 한국식품조리과학회
- Keywords
- dumpling shell; soybean flour; gluten formation; sensory attribute
- Citation
- 한국식품조리과학회지, v.37, no.2, pp 164 - 171
- Pages
- 8
- Journal Title
- 한국식품조리과학회지
- Volume
- 37
- Number
- 2
- Start Page
- 164
- End Page
- 171
- URI
- https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/21519
- DOI
- 10.9724/kfcs.2021.37.2.164
- ISSN
- 2287-1780
2287-1772
- Abstract
- Purpose: This study examined the effects of wheat flour substitution with soybean flour on dumpling shells. Methods: Dumpling shells were prepared with 0, 5, 10 and 15% soybean flour. The physicochemical, textural and sensory characteristics were then investigated.
The microstructure of the dumpling shell dough was examined by confocal laser scanning microscopy(CLSM). Results: The gluten contents decreased with increasing the level of soybean flour replacement. Small gabs and irregular distribution of the gluten proteins were visible in the CLSM micrographs. Color determination indicated that the soybean flour made the dumpling shell darker and more yellowish. The textural hardness and chewiness decreased with soybean flour addition. Soybean flour substitution in dumpling shell did not affect the overall acceptability. Conclusion: Soybean flour can replace up to 15% wheat flour without decreasing the overall acceptability.
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Collections - College of Natural Sciences > Department of Food Science and Nutrition > 1. Journal Articles
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