폐자원 수박내피를 첨가한 식빵의 품질특성에 관한 연구
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영문초록

Purpose: This study evaluated the quality characteristics of yeast bread supplemented with powdered white rind from watermelon (Citrullus vulgaris L.) Methods: The powdered white rind from watermelon (3, 6, and 9%) was added during bread preparation. Results: The total dietary fiber content in the powdered watermelon rind was 19.9%. The dough pH increased with increasing powdered white watermelon rind(p<0.001). On the other hand, dough volume during fermentation decreased significantly among the samples (p<0.001). The baking loss rate and specific volume decreased (p<0.05) with increasing amount of powdered rind from watermelon. In addition, as the powdered watermelon rind content increased, the Hunter’s color ‘L’ value of the crust decreased (p<0.001) and the ‘a’ value increased(p<0.01). For the crumb, the ‘L’ value decreased (p<0.001) and the ‘a’ and 'b' values increased(p<0.01, p<0.001 each). Textural property analysis indicated that the hardness increased with increasing amount of watermelon rind powder. Up to the 3% level, there were no sensory attribute differences among the samples. Conclusion: In conclusion, 3% powdered white rind from watermelon may be useful as a substitute for wheat flour and fiber enhancer in the production of yeast bread.
  • 가격4,000
  • 페이지수8 페이지
  • 발행년2019
  • 학회명한국식품조리과학회(구 한국조리과학회)
  • 저자민성희 ( Sung Hee Min )
  • 파일형식아크로뱃 뷰어(pdf)
  • 자료번호#6384437
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