다시마와 미역가루를 첨가한 식빵의 품질특성

• 영문명: Quality Characteristics of Bread with Varied Levels of Sea Tangle and Sea Mustard Powder
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 김향숙(Hyang Sook Kim) 이인선(In Seon Lee) 남윤경(Yoon Kyung Nam)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제13권 제1호, 229~237쪽, 전체 9쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2009.07.30

영문 초록

Physicochemical and sensory characteristics of the bread with various levels of sea tangle and sea mustard were investigated in this study. Water activity of bread prepared with sea tangle were decreased with increased levels of the sea tangle powder. Water activity of sea mustard bread was increased as the addition levels of the sea mustard powder was increased. As addition level of sea tangle and sea mustard was increased, Hunter's L value were decreased, whereas b value was increased. The bread containing 1.0% sea tangle powder had significantly higher hardness, gumminess and springiness compared to those of control. Hardness, adhesiveness, springiness, chewiness of bread were significantly increased by adding the sea mustard powder. Acceptance test of bread with 1.0% addition of sea tangle powder showed higher aroma and overall acceptability compared to those in the other sample group. Acceptance test of bread with 0.5% addition of sea mustard powder showed higher aroma, flavor, texture compared to those in the other sample group.

목차

Abstract

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 결론 및 제언

참고문헌

키워드

sea tangle sea mustard bread quality characteristics