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Quality Characteristics of Morning Bread made with Sea Buckthorn (Hippophae rhamnoides L.) Berry and Leaf
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비타민나무 열매 및 잎 분말을 첨가한 모닝빵의 품질 특성

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Type
Academic journal
Author
Lee, So-Young (국립한경대학교) Chung, Chang-Ho (세종대학교) Kim, Sun-Young (세종대학교) Na, Seong-Joo (국립한경대학교) Kang, Kun-Og (국립한경대학교)
Journal
the Korean FoodService Association FoodService Industry Journal Vol.16 No.2(Wn.47) KCI Accredited Journals
Published
2020.6
Pages
67 - 80 (14page)

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Quality Characteristics of Morning Bread made with Sea Buckthorn (Hippophae rhamnoides L.) Berry and Leaf
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Research history (2)

2020

Quality Characteristics of Morning Bread made with Sea Buckthorn (Hippophae rhamnoides L.) Berry and Leaf
Lee ,  So-Young ,  Chung and others 7 FoodService Industry Journal 2020.06 Academic journal
Antioxidant activities, yeast identification, and quality characteristics of morning bread made with sea buckthorn(Hippophae rhamnoides L.) berry and leaf
이소영 생활과학과 2020.01 Thesis
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Abstract· Keywords

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This study was to investigate the effects of Sea buckthorn berry and leaf powder on the morning bread made with strong flour. After making morning bread, pH, acidity, color, crumb texture, micrographs, and sensory test were investigated. Morning bread with 0.5, 1.0, 1.5, 2.0% berry and leaf powder showed a significant decrease in pH, whereas increase in acidity (p<0.001). Hardness and cohesiveness of the morning bread containing berry and leaf powder significant increased compared to control, whereas decrease in adhesiveness. Higher percentage of berry and leaf powder was associated with lower L value, as well as higher a and b value. The micrographs of morning bread with berry and leaf powder showed a slightly coarser porosity than that of control. The results of the sensory test showed that the over all acceptability of 0.5% leaf powder morning bread was the best among the morning bread made with Sea buckthorn leaf powder.
#Sea buckthorn #quality characteristics #berry and leaf powder #morning bread

Contents

Abstract
I. 서론
II. 재료 및 방법
III. 결과 및 고찰
IV. 요약 및 결론
참고문헌

References (33)

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백승연 / 2018 / 마른 김을 첨가한 버터 모닝빵의 이화학적 특성 및 항산화 활성 / 한국식품영양과학회지 47(12):1242~1250 dbpia 조강숙 / 2015 / 비타민나무 잎 첨가 현미설기떡 제조 및 항산화 활성 / Family and Environment Research 53(1):17~27 dbpia 최선정 / 2016 / 산자나무(Hippophae rhamnoides L.) 추출물, 오일 및 이들을 함유한 나노에멀젼의 주름개선 효능 평가 / 한국화장품미용학회지 6(2):127~137 dbpia Guan, T. T. Y. / 2005 / Effect of drying on the nutraceutical quality of Sea buckthorn(Hippophae rhamnoides L. ssp. sirensis)leaves / J Food Sci 70(9):514~518 google schola http://www.globalnewspaper.co.kr/news/articleView .html?idxno=465 google schola

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