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.
논문 기본 정보
- 자료유형
- 학위논문
- 저자정보
- 지도교수
- 류기형
- 발행연도
- 2013
- 저작권
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이 논문의 연구 히스토리 (4)
2013
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The aim of this study was to evaluate quality characteristics of the bread added with extruded corn fiber at feed moisture 30, 40%, barrel temperature 140℃, screw speed 200 rpm. The bread baked with 5% extruded corn fiber at feed moisture 40% was the highest specific volume. The hardness of the bread added with 10% corn fiber was the highest during storage time compared to hardness of bread added with extruded corn fiber and control. However, the hardness of bread with corn fiber and extruded corn fiber 5% addition groups was lower than control(100% wheat flour). For the sensory evaluation, the preference decreased as the mixing ratio of corn fiber and extruded corn fiber increased. The quality characteristics of the bread baked with extruded corn fiber was better than bread baked with corn fiber. The reason that improved quality was modification of corn fiber and starch gelatinized through extrusion process.
This study was carried out to manufacture low-fat bread with 3%, 6% shortening, corn fiber and extruded corn fiber. The specific volume was not significantly different between bread with 5% corn fiber and extruded corn fiber. Also the bread with 5% corn fiber and extruded corn fiber higher than control. The hardness of bread baked with 10% corn fiber was the highest the other bread samples during storage time. For the sensory evaluation, the preferences of bread added with corn fiber and extruded corn fiber 5% addition groups were increased as the shortening reduced. In this study, despite the reduction in the amount of the shortening, extruded corn fiber addition was considered to be as acceptable as control.
This study was carried out to manufacture low-fat bread with 3%, 6% shortening, corn fiber and extruded corn fiber. The specific volume was not significantly different between bread with 5% corn fiber and extruded corn fiber. Also the bread with 5% corn fiber and extruded corn fiber higher than control. The hardness of bread baked with 10% corn fiber was the highest the other bread samples during storage time. For the sensory evaluation, the preferences of bread added with corn fiber and extruded corn fiber 5% addition groups were increased as the shortening reduced. In this study, despite the reduction in the amount of the shortening, extruded corn fiber addition was considered to be as acceptable as control.
목차
Ⅰ. 서론 1Ⅱ. 재료 및 방법 41. 실험 재료 42. 옥수수 섬유질 압출성형공정 53. 옥수수 섬유질 첨가 식빵 제조 64. 옥수수 섬유질 첨가 저지방 식빵 제조 65. 반죽 부피 96. 비체적 97. 경도 98. 색도 99. 관능평가 10Ⅲ. 결과 및 고찰 111. 압출성형 옥수수 섬유질 첨가량에 따른 식빵의 품질특성 11(1) 반죽의 부피 11(2) 식빵의 비체적 13(3) 저장기간에 따른 식빵의 경도 15(4) 색도 17(5) 관능평가 192. 압출성형 옥수수 섬유질을 이용한 저지방 식빵의 제조 및 품질특성 21(1) 쇼트닝 첨가량을 달리한 식빵의 반죽부피 21(2) 식빵의 비체적 23(3) 저장기간에 따른 식빵의 경도 25(4) 색도 27(5) 관능평가 29Ⅳ. 요약 31Ⅴ. 참고문헌 33ABSTRACT 38
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