산수유 첨가에 따른 밀가루 반죽의 물리적 특성
Rheological Properties of Dough with Added Corni fructus Flour
1
조회
0
다운로드
6
인용
0
참고문헌
키워드
초록
The rheological properties of dough made with 0%, 1%, 2% or 3% Corni fructus flour were investigated. Rapid Visco Analyzer (RVA) analysis showed that the initial pasting temperature increased with increasing Corni fructusflour content, while the peak viscosity decreased. The water absorption, stability, development time, elasticity and valorimeter value of the dough, as determined using a farinograph and alveograph, decreased with increasing amounts of Corni fructusflour, while weakness increased. The extensibility, fermented volume and consistency of the dough increased gradually with increasing Corni fructus flour content. These results indicate that the addition of Corni fructus flour affects the rheological properties of bread.
Abstract
The rheological properties of dough made with 0%, 1%, 2% or 3% Corni fructus flour were investigated. Rapid Visco Analyzer (RVA) analysis showed that the initial pasting temperature increased with increasing Corni fructusflour content, while the peak viscosity decreased. The water absorption, stability, development time, elasticity and valorimeter value of the dough, as determined using a farinograph and alveograph, decreased with increasing amounts of Corni fructusflour, while weakness increased. The extensibility, fermented volume and consistency of the dough increased gradually with increasing Corni fructus flour content. These results indicate that the addition of Corni fructus flour affects the rheological properties of bread.
참고문헌 (22)
- Lee, Y.C., "Chemical compositions of corni fructus and separating properties of its flesh by drying", Korean J. Food Sci Techhnol, 19, pp.36~40 (1992)
- Toheu, E., "Consitiuents of corni officinalis yakugaku zasshi", Cereal Chem, 1, pp.30~90 (1973)
- Kang, K.L., "A study on major components of dried fructus corni", J. Food Sci. Technol, 24, pp.20~28 (1997)
- Kim, Y.D., "Antimicrobial activity of solvent fraction from corni officinalis", J. Food Sci. Technol, 30, pp.27~33 (2003)
- Saitou, Y., "Nippon syouyaku gatsuki nenkai", Cereal Chem, 9, pp.29~58 (1982)
- Park, Y.H., "The antidiabetic effects of from corni officinalis seed", J. Food Sci. Technol, 22, pp.33~35 (1995)
- Lee, W.B., "Immunoregulatory activity of coruns", Officinalis siebold Zucc, 29, pp.30~32 (2002)
- Kang, K.L., "A study on major components of dried fructus corni", J. Food Sci. Technol, 24, pp.20~28 (1997)
- Kim, Y.H., "Isolation of constituents from the fruits of corni officinalis", Officinalis siebold Zucc, 20, pp.19~21 (1999)
- Yang, H.O., "Water extract from cornis fructus regulates melanogenesis in b16", f10 melanoma, 1980, pp.12, 270~277
- 박창희, "산수유를 원료로 한 주류제조방법, 한국특허 공고 번호 89-5065.", 88~90 (1989)
- Lee, S.Y., "Effects of added yam powder on the quality characteristics of yeast leavened pan breads made from imported wheat flour and korean wheat flour", J. Korean Soc. Food Sci. Natr, 30, pp.56~63 (2001)
- A.O.A.C., "Official Analytical Chem, Washington D.C", ~ (1994)
- AACC, "Approved method 44-15a of the aacc 8th ed. American Association of Cereal Chem, St Paul, MN., USA", ~ (1983)
- AACC, "Aacc approved methods, 9th ed. method gluten method. American Association ot Cereal 54-4, Chem, St Paul, M.N., USA", ~ (1987)
- AACC, "method. American Association ot Cereal 54-4, Chem, St Paul, M.N., USA", ~ (1987)
- AACC, "Aacc approved methods, 9th ed. method alveogram method. American Association ot Cereal 54-4, Chem, St Paul, M.N., USA", ~ (1987)
- Duncan, D.B., "Multiple range and multiple f test", Biometrics, 11(1), pp.132~ (1995)
- Paul, M.N., "The alveograph hanbook", pp.17~24 (1987), American Assoc. Cereal Chem
- Salton, W.T., "Practical baking, 2nd", pp.5~35 (1965), publishing co. inc
- Kang, K.L., "A study on major components of dried fructus corni", J. Food Sci Technol, 24, pp.16~22 (1997)
- Oh, H.J., "Development of yeast leavened pan bread using commercial doenjang(korean soybean paste)", Korean J. Food Sci. Technol, 21, pp.301~307 (2004)