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Studies on Rheological Properties of Weak Flour Containing Mulberry Powder
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오디가루를 첨가한 소맥분의 유변학적 특성

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Type
Academic journal
Author
Park, Hayag Mi (국립한경대학교) Kang, Kun Og (국립한경대학교) Lee, Hyun Joo (국립한경대학교)
Journal
The Korean Society of Community Living Science The Korean Journal of Community Living Science Vol.23 No.1 KCI Accredited Journals
Published
2012.3
Pages
51 - 59 (9page)

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Studies on Rheological Properties of Weak Flour Containing Mulberry Powder
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Abstract· Keywords

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This study was conducted to investigate the rheological properties of mulberry powder on the weak flour using color, Rapid Visco Amalyzer(RVA), farinogram, alveogram. The lightness(L value) and yellowness(b value) decreased and the redness(a value) increased with increment of mulberry powder content. On the RVA data, the weak flour with 1% of mulberry powder showed the highest initial pasting temperature and peak viscosity, while the addition of mulberry powder reduced final viscosity. On the farinogram data, the consistency of the flour containing mulberry powder was decreased with increments of mulberry powder. This meant that mulberry powder could weaken the batter. Water absorption of the samples with mulberry powder was decreased more than the control. The development time of flour with mulberry powder was also decreased more than control, but the differences were not significant. The stability of the flour with adding mulberry powder was decreased. The Pmax value of the flour was decreased significantly by adding mulberry powder. Extensibility and swelling index were both increased, but there were no significant differences.
#mulberry powder #weak flour #farinogram #alveogram

Contents

ABSTRACT
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 결과 및 고찰
Ⅳ. 결론 및 제언
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References (36)

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1. [기타자료] - AACC / 2000 / American Association of Cereal Chemistry Approved Methods. 10th ed. 44-15A, 08-01 google schola 2. [기타자료] - AACC / 2000 / American Association of Cereal Chemistry Approved Methods. 10th ed. 46-10 google schola 3. [단행본] - AACC / 2000 / American Association of Cereal Chemistry Approved Methods. 10th ed. 54-30A google schola 4. [단행본] - AACC / 2000 / American Association of Cereal Chemistry Approved Methods, 10th ed. 54-21 google schola 5. [학술지(정기간행물)] - Cao G / 1998 / Serum antioxidant capacity is increased by consumption of strawberries, spinach, red wine or vitamin C inelderly women / J Nutr Mar 12 : 2383 ~ 2390 google schola

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