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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
- 발행연도
- 2012.6
- 수록면
- 344 - 353 (10page)
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초록· 키워드
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This study was carried out to investigate the rheological properties of dough and the quality characteristics of breads with Saesalbori (non-waxy barley) and Saechalbori (waxy barley) flours added at concentrations of 10, 20, and 30% to wheat flour. The maximum viscosity increased in the Saesalbori flour mixtures and decreased in the Saechalbori flour mixtures. The dough stability of the 10% barley flour mixtures was equal to that of the control while that of the 30% barley flour mixtures decreased more. The extensibility of the dough decreased with the increasing level of barley flour in all the blends, but the resistance of the dough increased. As the ratio of barley flour increased, the loaf volume of the breads significantly decreased, but the bread weight increased. The 10% Saesalbori flour mixtures increased the hardness of the breads but did not cause any significant change in the other TPA parameters while the 10% Saechalbori flour mixtures did not cause any change in all the TPA parameters. The sensory evaluation results showed that the 10% barley flour mixtures had no significantly different overall acceptance from the control, and that the 20% substitution still resulted in acceptable sensory qualities. The results of the study also showed that the bread-making properties of Saesalbori were improved by germination, but those of Saechalbori declined.
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참고문헌 (46)
참고문헌 신청
1. [학술지(정기간행물)] - Baiano A / 2009 / Physical and mechanical properties of bread loaves produced by incorporation of two types toasted durum wheat flour / J Food Eng 95 : 199 ~ 207
2. [학술지(정기간행물)] - Dewettnick K / 2008 / Nutritional value of bread: Influence of processing, food interaction and consumer perception / J Cereal Sci 48 : 343 ~ 347
3. [학술지(정기간행물)] - Shittu TA / 2009 / Functional effects of xanthan gum on composite cassava-wheat dough and bread / Food Hydrocolloids 23 : 2254 ~ 2260
4. [학술지(정기간행물)] - Gupta M / 2010 / Barley for brewing: Characteristic changes during malting, brewing and applications of its by-products / Food Sci Food Saf 9 : 318 ~ 328
5. [학술지(정기간행물)] - Gill S / 2002 / Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and extruded forms / J Cereal Sci 36 : 219 ~ 237
2. [학술지(정기간행물)] - Dewettnick K / 2008 / Nutritional value of bread: Influence of processing, food interaction and consumer perception / J Cereal Sci 48 : 343 ~ 347
3. [학술지(정기간행물)] - Shittu TA / 2009 / Functional effects of xanthan gum on composite cassava-wheat dough and bread / Food Hydrocolloids 23 : 2254 ~ 2260
4. [학술지(정기간행물)] - Gupta M / 2010 / Barley for brewing: Characteristic changes during malting, brewing and applications of its by-products / Food Sci Food Saf 9 : 318 ~ 328
5. [학술지(정기간행물)] - Gill S / 2002 / Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and extruded forms / J Cereal Sci 36 : 219 ~ 237
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UCI(KEPA) : I410-ECN-0101-2018-059-003065863