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.
초록· 키워드
오류제보하기
Mixolab is suitable to evaluate mixograph and farinograph for testing dough rheology and amylopgraph for propertiesof starch pasting with a view to analyze protein and starch quality at the same time. Mixolab analysis revealed that waterabsorption and dough development time of Korean wheat cultivars were similar to it of soft wheats and flour while doughstability and protein weakening of Korean wheat cultivars were similar to it of hard wheat and strong flour. Also, starchproperties of Korean wheat cultivars showed similar properties of hard wheats. There was a significantly positive correlationbetween mixolab and mixograph in the water absorption of dough, whereas no correlation was observed between them in doughdevelopment time and stability. Furthermore, maximum viscosity of starch and breakdown in amylopgraph were correlated tostabilities of pasting and cooking and setback in mixolab. Resultantly, in mixolab, properties of dough and protein highly andpositively correlated to loaf volume, hardness of noodles, and size of cookies i.e. diameter. Moreover, positive correlation wasidentified between viscoelasticity of noodles and properties of protein, pasting, and setback in mixolab.
목차
등록된 정보가 없습니다.
참고문헌 (25)
참고문헌 신청
AACC International / 2010 / Approved Methods of Analysis, 11th Ed. Method 08-01.01. Ash-Basic method. Methods 10-10.03. Optimized straight-dough bread-baking method. Method 10-52.02. B
Baik B-K / 2003 / Characteristics of noodles and bread prepared from double-null partial waxy wheat / Cereal Chem 80 : 627 ~ 633
Baik BK / 1994 / Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles / Cereal Chem 71 : 315 ~ 320
Blandin M / 2015 / Evaluation of common and durum wheat rheological quality through Mixolab® analysis after field damage by cereal bugs / Field Crops Res 179 : 95 ~ 102
Caffe-Treml M / 2010 / Variability and relationships among mixolab, mixograph, and baking parameters based on multienvironment spring wheat trials / Cereal Chem 87 : 574 ~ 58
Baik B-K / 2003 / Characteristics of noodles and bread prepared from double-null partial waxy wheat / Cereal Chem 80 : 627 ~ 633
Baik BK / 1994 / Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles / Cereal Chem 71 : 315 ~ 320
Blandin M / 2015 / Evaluation of common and durum wheat rheological quality through Mixolab® analysis after field damage by cereal bugs / Field Crops Res 179 : 95 ~ 102
Caffe-Treml M / 2010 / Variability and relationships among mixolab, mixograph, and baking parameters based on multienvironment spring wheat trials / Cereal Chem 87 : 574 ~ 58
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