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.
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초록· 키워드
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To examine the quality characteristics of bread made of different amounts of chia seed powder, a functional food ingredient, this study made bread by adding chia seed powder by 1%, 3%, and 5% of the flour weight. When bread dough properties were determined using mixograph, all doughs were appropriate for bread-making. In the evaluation of fermentation rate, the dough with 3% of chia seed powder CS 3 showed the most favorable fermentation rate during the first 60-min fermentation of the bread. According to CrumbScan, the fineness of bread pores were higher in control group than bread loaves containing chia seed powder. The volume of bread in control group was significantly lower than those of other experimental groups. The volume and specific volume were highest when chia seed powder was added by 3%. According to preference analysis, appearance and taste was best in CS 3, showing the highest overall score in preference. Therefore, the optimum amount of chia seed powder is identified to be 3% in bread-making.
목차
Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
REFERENCE
참고문헌 (44)
참고문헌 신청
1. [기타자료] - AACC / 1995 / Approved Methods of the AACC 9th ed. Method 54-40 / American association of cereal chemists St. Paul, Minnesota. USA
2. [기타자료] - AACC. / 1995 / Approved Methods of the AACC 9th ed. Method 10-10A / American association of cereal chemists St. Paul, Minnesota. USA
3. [기타자료] - AACC. / 1995 / Approved methods of the AACC 9th ed. Method 02-52 : pH and TTA determinations / American Association of Cereal Chemists. St. Paul, Minnesota. USA
7. [학술지(정기간행물)] - Ayerza, Jr. R / 1995 / Oil content and fatty acid composition of chia(Salvia hispanica L.) from five northwesterm loactions in Argentina / J. Am. OilChem, Soc 72 : 1079 ~ 1081
8. [단행본] - Bennion, E. B / 1997 / The technology of cake making / Blackie Academic & Professional : 275 ~ 286
2. [기타자료] - AACC. / 1995 / Approved Methods of the AACC 9th ed. Method 10-10A / American association of cereal chemists St. Paul, Minnesota. USA
3. [기타자료] - AACC. / 1995 / Approved methods of the AACC 9th ed. Method 02-52 : pH and TTA determinations / American Association of Cereal Chemists. St. Paul, Minnesota. USA
7. [학술지(정기간행물)] - Ayerza, Jr. R / 1995 / Oil content and fatty acid composition of chia(Salvia hispanica L.) from five northwesterm loactions in Argentina / J. Am. OilChem, Soc 72 : 1079 ~ 1081
8. [단행본] - Bennion, E. B / 1997 / The technology of cake making / Blackie Academic & Professional : 275 ~ 286
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