지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.18 No.4
- 발행연도
- 2013.12
- 수록면
- 287 - 291 (5page)
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초록· 키워드
오류제보하기
Physicochemical properties and consumer perception of white pan bread as influenced by the addition of Ecklonia cava powder (ECP) were investigated. Freeze-dried Ecklonia cava were ground, sieved through a laboratory sieve and a fraction with particles less than 250 μm was used. Amount of ECP added (0∼3%) to the bread was found to affect the bread quality significantly (P<0.05). pH, bread height, and volume of the control was significantly higher than others (P<0.05) and decreased significantly (P<0.05) with the addition of ECP. Moisture content showed no significant differences (P>0.05). There were distinctive color changes with the addition of the powder: L*- and a*-values decreased but b*-value increased significantly (P<0.05). The hardness of bread was found to increase but both cohesiveness and springiness showed a reverse trend with the addition of the powder. Consumer acceptance test indicated that ECP content 1% on wheat flour could be the recommended supplementation level for the consumers without sacrificing sensory quality.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (27)
참고문헌 신청
1. [학술지(정기간행물)] - 최인덕 / 2011 / Bread Quality by Substituting Normal and Waxy Hull-less Barley (Hordeum Vulgare L.) Flours / Food Science and Biotechnology 20 (3) : 671 ~ 678
2. [학술지(정기간행물)] - De Conto LC / 2012 / Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread / LWT-Food Sci Technol 45 : 103 ~ 109
3. [학술지(정기간행물)] - Lipi Das / 2012 / Supplementation of Common White Bread by Coriander Leaf Powder / Food Science and Biotechnology 21 (2) : 425 ~ 433
4. [학술지(정기간행물)] - Heejeong Lee / 2012 / Optimization of Pan Bread Prepared with Ramie Powder and Preservation of Optimized Pan Bread Treated by Gamma Irradiation during Storage / Preventive Nutrition and Food Science 17 (1) : 53 ~ 63
5. [학술지(정기간행물)] - 장윤혁 / 2012 / Effect of Ginseng Powder Addition on Physicochemical Properties of Wheat Bread and Cookies / Food Science and Biotechnology 21 (4) : 951 ~ 957
2. [학술지(정기간행물)] - De Conto LC / 2012 / Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread / LWT-Food Sci Technol 45 : 103 ~ 109
3. [학술지(정기간행물)] - Lipi Das / 2012 / Supplementation of Common White Bread by Coriander Leaf Powder / Food Science and Biotechnology 21 (2) : 425 ~ 433
4. [학술지(정기간행물)] - Heejeong Lee / 2012 / Optimization of Pan Bread Prepared with Ramie Powder and Preservation of Optimized Pan Bread Treated by Gamma Irradiation during Storage / Preventive Nutrition and Food Science 17 (1) : 53 ~ 63
5. [학술지(정기간행물)] - 장윤혁 / 2012 / Effect of Ginseng Powder Addition on Physicochemical Properties of Wheat Bread and Cookies / Food Science and Biotechnology 21 (4) : 951 ~ 957
이 논문의 저자 정보
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UCI(KEPA) : I410-ECN-0101-2015-510-001091230