메뉴 건너뛰기
Library Notice
Institutional Access
If you certify, you can access the articles for free.
Check out your institutions.
ex)Hankuk University, Nuri Motors
Log in Register Help KOR
Subject
Humanities
General Humanities History Philosophy Religious Studies Linguistics and Literature Other Humanities
Social science
General Social Science Business Management Tourism Education Military Science Library and Information Science Law Sociology Journalism and Media Studies Psychological Science Political Science and Diplomacy Geography Public Administration Economics International Trade Anthropology Other Social Science
Natural science
General Natural Science Physics Biology Life Sciences Mathematics/Statistics Astronomy Earth Science Chemistry Other Natural Science
Engineering
General Engineering Architectural Engineering Mechanical Engineering Industrial Engineering Material/Energy Engineering Electrical and Electronic Engineering Marine and Ocean Engineering Chemical Engineering Computer Science Other Engineering
Medical science
General Medical Science Nursing Science Veterinary Pharmacy Traditional Korean Medicine Basic Medicine Clinical Medicine Other Medicine
Agriculture and Fishery
General Agriculture and Fishery Agriculture Fishery Science Food Science Forestry Animal Husbandry Marine Transportation Studies Other Agriculture and Fishery
Art and Kinesiology
General Arts Design Fine Arts Cosmetology Photography Music Fashion Kinesiology Performing Media Arts Other Arts and Kinesiology
Interdisciplinary Studies
Interdisciplinary Research Science and Technology Studies Brain and Cognitive Science Technology Policy Other Interdisciplinary Studies

KOR

Effects of HPMC, MC, and Sodium Alginate on Rheological Properties of Flour Dough
Recommendations
Search
Questions

HPMC, MC, sodium alginate 등의 증점제가 밀가루 반죽의 레올로지 특성에 미치는 영향

논문 기본 정보

Type
Academic journal
Author
Mi-Young Kim (건국대학교) Mi-Sug Yun (을지대학교) Jeong-Hoon Lee (건국대학교) Si-Kyung Lee (건국대학교)
Journal
Korean Society of Food Science and Technology Korean journal of food science and technology Vol.40 No.4 KCI Accredited Journals SCOPUS
Published
2008.8
Pages
474 - 478 (5page)

Usage

cover
📌
Topic
📖
Background
🔬
Method
🏆
Result
Effects of HPMC, MC, and Sodium Alginate on Rheological Properties of Flour Dough
Ask AI
Recommendations
Search
Questions

Abstract· Keywords

Report Errors
This study was carried out to evaluate the rheology of flour doughs containing 0.5% of hydroxypropylmethylcellulose (HPMC), methylcellulose (MC), and sodium alginate (SA), respectively. Farinograms, alveograms, a rapid visco analyzer (RVA), and rheofermentometer were employed in the analysis. According to the farinogram tests, the hydrocolloid additions caused changes in water absorption, dough development time, stability, and breakdown. The dough containing HPMC had the highest water absorption at 67.4±0.12%. The HPMC dough also had the longest development time (8.2±1.04 min), stability (12.7±0.42 min), and breakdown (7.9±1.3 min). From the alveogram tests, P, G, and P/L values increased, whereas the L value decreased. The W values of the HPMC and SA doughs were increased, but that of the MC dough was decreased. According to the RVA results, the HPMC and SA doughs had reduced initial pasting temperatures whereas that of the MC dough was increased, but the difference was not significant. The peak viscosity of the MC dough also increased. Furthermore, all the doughs had increased breakdown times and decreases in final viscosity and setback. In the rheofermentometer tests, the HPMC dough presented the highest H<SUB>m</SUB>, and the SA dough had the largest total volume.
#hydrocolloids #flour dough #rheology #farinogram #alveogram

Contents

Abstract
서론
재료 및 방법
결과 및 고찰
요약
문헌

References (0)

Add References
If the reference is being serviced by DBpia, please register through [Add Reference]

Recommendations

It is an article recommended by DBpia according to the article similarity. Check out the related articles!

Related Authors

Frequently Viewed Together

Quality characteristics of rice noodles with organic acid and thickening agents
Kim Key-Sun ,  Han ,  Chi-Won and others 9 Journal of the Korea Academia-Industrial cooperation Society 2009 .05
Preparation and Characterization of Sodium Alginate/PEO and Sodium Alginate/PVA Nanofiber
Ko Eun Pa ,  k ,  Su A Pa and others 3 Polymer Korea 2008 .05
Cytoprotective Effects of Phaeophyta Extracts from the Coast of Jeju Island in HT-22 Mouse Neuronal Cells
Dong-Bum Shin ,  Eun-Hye Han ,  Sung-Soo Pa Journal of the Korean Society of Food Science and Nutrition 2014 .02
Changes in Functional Properties of Alginic Acid by Enzymatic Degradation
Dong-Sik Joo ,  Jung-Suck Lee ,  Soon-Yeong Cho and others 2 Korean journal of food science and technology 1995 .02
Development of Analytical Method for Sodium Alginate in Foods
Hee-Yun Kim ,  Ki-Hyoung Hong ,  Jang-Duck Choi and others 10 Korean journal of food science and technology 2006 .02

Recently viewed articles

Interpretation of Spaceborne Energy Flux for Arctic Climate Sensitivity
Jiwon Hwang, Yong-Sang ChoiKorean Meteorological Society2018.04

Comments(0)

0

Write first comments.

UCI(KEPA) : I410-ECN-0101-2013-573-000876147