지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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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.21 No.4
- 발행연도
- 2016.12
- 수록면
- 361 - 366 (6page)
이용수
초록· 키워드
오류제보하기
The physicochemical characteristics of fresh noodles made with blends of low-protein wheat flour and barley byproduct (BBP, 250 μm) were investigated. The crude protein contents (PC) of flour from Goso and Backjoong cultivars were 7.91% and 7.67%, respectively. PC and β-glucan contents from the BBP were 14.10% and 3.11%, respectively, which were higher than those in wheat flour. The water-holding capacity (WHC) of various blends was increased as a function of BBP but not gluten contents. Goso flour had the highest starch content (78.68%), with peak and final viscosities of 3,099 and 3,563 cp, respectively. Peak and final viscosities, trough, breakdown, and setback of the blends were decreased with the addition of BBP. Noodles made with Backjoong had the highest thickness score, while the hardness of noodles made with blends of Goso or Backjoong and 20% BBP were similar to those made from wheat flour only. The WHC of the samples was strongly correlated with PC, crude fiber, and β-glucan. The PC was not correlated with final viscosity, setback, thickness, hardness, gumminess, or chewiness.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (32)
참고문헌 신청
[학술지(정기간행물)] - Zhang H / 2013 / Morphological features and physicochemical properties of waxy wheat starch / Int J Biol Macromol 62 : 304 ~ 309
[학술지(정기간행물)] - Kumar SB / 2014 / Low glycemic index ingredients and modified starches in wheat based food processing : a review / Trends Food Sci Technol 35 : 32 ~ 41
[학술지(정기간행물)] - Wang P / 2015 / Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage －a review from gluten, glutenin and gliadin perspectives / Trends Food Sci Technol 46 : 189 ~ 198
[학술지(정기간행물)] - Mariani BM / 1995 / Durum wheat quality evaluation : influence of genotype and environment / Cereal Chem 72 : 194 ~ 197
[학술지(정기간행물)] - Triboi E / 2000 / Environmental effects on the quality of two wheat genotypes : 1. Quantitative and qualitative variation of storage proteins / Eur J Agron 13 : 47 ~ 64
[학술지(정기간행물)] - Kumar SB / 2014 / Low glycemic index ingredients and modified starches in wheat based food processing : a review / Trends Food Sci Technol 35 : 32 ~ 41
[학술지(정기간행물)] - Wang P / 2015 / Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage －a review from gluten, glutenin and gliadin perspectives / Trends Food Sci Technol 46 : 189 ~ 198
[학술지(정기간행물)] - Mariani BM / 1995 / Durum wheat quality evaluation : influence of genotype and environment / Cereal Chem 72 : 194 ~ 197
[학술지(정기간행물)] - Triboi E / 2000 / Environmental effects on the quality of two wheat genotypes : 1. Quantitative and qualitative variation of storage proteins / Eur J Agron 13 : 47 ~ 64
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UCI(KEPA) : I410-ECN-0101-2017-594-002040575