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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.6
- 수록면
- 361 - 367 (7page)
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초록· 키워드
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The purpose of this study was to investigate the rheological properties of pound cake cotaining ginger powder. Ginger powder was added to pound cake bases at 1, 3 and 5%. concentrations. The physical properties of the pound cake with ginger powder were tested by rapid viscoanalyzer (RVA), a farinogram, and an alveogram. The falling numbers were increased with the increment of ratio of ginger powder, but they did not show a significant difference. The higher quantity of ginger powder with cake flour made MTI value the higher and these results showed typical cake flour. The farinogram quality number did not show a significant difference between the control and the other samples. The highest initial gelatinization temperature was that of the control, and the increment of ginger powder on the cake flour made initial gelatinization temperature lower. The peak and final viscosities, however, were higher with the quantity increment of ginger powder. The holding strength did not show a significant difference. As the 5% - ginger- powder pound cake showed the highest setback, it was predicted that the addition of ginger powder to the flour would not play the role of anti-retrogradation. The Pmax and L value of the alveogram decreased with the ginger powder increments.
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참고문헌 (34)
참고문헌 신청
1. [학술지(정기간행물)] - Connel DW / 1970 / The chemistry of the essential oil and oleoresin of ginger(Zingiber offincinale Roscoe) / The Flavor industry : 677 ~ 693
2. [인터넷자원] - / / www.agribusinessonline.com/crops/gingerph.asp
3. [학술지(정기간행물)] - Kang JH / 1988 / Inhibitory effects of ginger and garlic extracts onthe DNA damage / J Korean Food Sci Technol 20 : 287 ~ 292
4. [학술지(정기간행물)] - Kim JS / 1991 / Volatile flavor components of Korean ginger (Zingiber officinaleRoscoe) / Korean J Food Sci Technol 23 : 141 ~ 149
5. [학술지(정기간행물)] - Kim MG / 1992 / Volatile flavor components of Korean ginger(Zingiber offincinale Roscoe) extracted with liquid carbon dioxide / J Korean Agric Chem Soc 35 : 55 ~ 63
2. [인터넷자원] - / / www.agribusinessonline.com/crops/gingerph.asp
3. [학술지(정기간행물)] - Kang JH / 1988 / Inhibitory effects of ginger and garlic extracts onthe DNA damage / J Korean Food Sci Technol 20 : 287 ~ 292
4. [학술지(정기간행물)] - Kim JS / 1991 / Volatile flavor components of Korean ginger (Zingiber officinaleRoscoe) / Korean J Food Sci Technol 23 : 141 ~ 149
5. [학술지(정기간행물)] - Kim MG / 1992 / Volatile flavor components of Korean ginger(Zingiber offincinale Roscoe) extracted with liquid carbon dioxide / J Korean Agric Chem Soc 35 : 55 ~ 63
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UCI(KEPA) : I410-ECN-0101-2018-059-003065883