타피오카 전분을 첨가한 생면 반죽의 품질특성
Quality Characteristics of Dough Added with Tapioca Starch
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In this study, the physicochemical characteristics of dough added with tapioca starch at concentrations of 10, 20, 30, and 40%, respectively were investigated. By added increased amount of tapioca starch in dough, consistency was the highest at 535 B.U. in 40% added tapioca starch from the farinograph analysis, water absorption, stability, and development time were all shown the highest value in the control group. As the amount of tapioca starch added increased, the mean particle size decreased. The L value increased with increasing amount of tapioca starch. From the scanning electron microscope (S.E.M) of the dough, the cross section and surface of the control group showed relatively smooth cross section and the surface. The density of the structure increased with higher amount of tapioca starch. In addition, the number of small particles tended to increase because the particle size of tapioca starch was smaller than that of flour. This study shows primary data for it is possible to provide basic data for manufacturing various types of noodles with tapioca addition for commercialization.
Abstract
In this study, the physicochemical characteristics of dough added with tapioca starch at concentrations of 10, 20, 30, and 40%, respectively were investigated. By added increased amount of tapioca starch in dough, consistency was the highest at 535 B.U. in 40% added tapioca starch from the farinograph analysis, water absorption, stability, and development time were all shown the highest value in the control group. As the amount of tapioca starch added increased, the mean particle size decreased. The L value increased with increasing amount of tapioca starch. From the scanning electron microscope (S.E.M) of the dough, the cross section and surface of the control group showed relatively smooth cross section and the surface. The density of the structure increased with higher amount of tapioca starch. In addition, the number of small particles tended to increase because the particle size of tapioca starch was smaller than that of flour. This study shows primary data for it is possible to provide basic data for manufacturing various types of noodles with tapioca addition for commercialization.
참고문헌 (29)
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