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자료유형
학술저널
저자정보
김소영 (SPC 파리크라상) 제갈준미 (세종대학교) 이명호 (신한대학교)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.25 No.7(Wn.108)
발행연도
2019.7
수록면
38 - 51 (14page)

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The purpose of this study was to evaluated the effect of hamp seed powder as replacement for wheat flour on quality characteristics of bread. The bread was prepared by replacing wheat flour 3%, 6%, 9% and 12% of hamp seed powder. Results shown that the pH was the highest after manufacturing with the addition of an apple natural fermenter at 5.47, and sugar levels tended to gradually decrease. The bread dough with the addition of the hemp seed powder showed pH increasing with addition of the hemp seed powder. In addition, the fermentation power in the 3% and 6% additive were increased in the longer the fermentation time, and the volume, cost, and loss of baking decreased, but weight increased in same condition. As a result of examining the change of physical properties, the hardness value was lower than that of non - additive at 3% and 6%, respectively. As moisture content increased with increasing amount of hamp seed powder, addition of the hamp seed powder increased the aging delay In the study. In the sensory evaluation of the bread with the addition of the hamp seed powder, the highest preference was obtained in the color, flavor and taste of the bread with the addition of the hamp seed powder of 3% and 6%, and the overall preference was also high.

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ABSTRACT
1. 서론
2. 실험재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
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