대퇴골 경부 골절 양상에 따른 내고정 방법의 생역학적 연구

고무경 고려대학교 대학원 1992 국내박사

듀럼밀 세몰리나의 제빵 활용 연구

김은지 경희대학교 대학원 2017 국내박사

제빵 산업이 발달하고 빵의 소비량이 높아지면서 소비자들은 제품의 기호성, 다양성, 기능성을 고려하고 있으며, 차별화된 맛을 가진 제품을 선호한다. 따라서 듀럼밀 세몰리나를 제빵에 활용하는 것은 소비자에게 다른 맛, 외관, 색깔을 제공하여 식생활에 다양함을 추구하는 소비자들의 욕구를 충족시켜줄 수 있을 뿐만 아니라, 파스타와 쿠스쿠스 제조에만 사용하는 듀럼밀 세몰리나를 다양하게 활용할 수 있는 학문적 기초 자료를 제시하고자 본 연구를 진행하였다. 이를 위하여 각기 다른 특성을 가지고 있는 식빵, 바게트, sourdough bread를 만들어 제빵 적성을 알아보고 관능검사를 실시하여 제품 개발 가능성에 대하여 살펴보았다. 실험은 크게 세 가지로 구성되었고, 첫 번째 실험에서는 강력분과 두 종류의 듀럼밀 세몰리나(CS:(Coarse semolia): Semola di Grano Duro / FS(Fine semolina): Semola di Grano Duro Rimachinata)의 비율(0, 25, 50, 75, 100%)을 달리하여 식빵을 만들어 반죽의 제빵적성, 제품의 품질특성 및 관능특성을 살펴보았다. 두 번째 실험에서는 mixograph 결과와 식빵 특성 결과를 참고하여 바게트 적용 비율은 정하였으며, 두 종류의 듀럼밀 세몰리나를 각각 강력분의 0, 25, 50%를 대체하여 바게트를 만들어 품질특성과 관능특성을 알아보았다. 세 번째 실험은 sour starter의 수분함량을 고려하여 수분 양을 조절한 CON60, CON63과 강력분 sour starter(Strong flour sour starter: SS), 두 종류의 듀럼밀 세몰리나로 제조한 sour starter (CSS: Coarse semolina sour starter / FSS: Fine semolina sour starter)를 이용하여 만든 sourdough bread의 품질특성과 관능적 특성에 대하여 살펴보았다. 듀럼밀 세몰리나를 이용하여 각기 다른 종류의 빵에 적용하여 제빵에 사용되는 강력분으로 만든 대조구와 비교한 결과, 식빵 제조 시에는 CS를 25% 첨가한 식빵의 부피가 크고 부드러웠으며 기호도에서도 역시 가장 좋은 평가를 받아 식빵 제조에 적합한 것으로 나타났다. 또한 기호도 검사 결과 CS와 FS 모두 50% 첨가까지는 전반적으로 유의적인 차이를 보이지 않았기 때문에 역시 상품화 가능성을 보여주었다. 바게트의 경우 FS를 25% 첨가한 시료가 가장 촉촉하고 부드러운 속질을 가진 것으로 나타났으며 FS 첨가 시료들의 기호도가 대조구와 BCS25와 유의적인 차이 없이 높았다. 바게트 품질 특성에서는 CS를 25% 첨가한 시료 역시 FS를 25% 첨가한 시료와 유의적인 차이가 없는 특성들이 있기에 CS와 FS 모두 바게트 제조 시 활용 가능성을 확인할 수 있었다. Sourdough bread에 듀럼밀 세몰리나를 적용한 결과 CS를 이용하여 sour starter를 제조한 경우 강한 풍미를 가지며, 대조구와 유의적인 차이를 보이지 않으며 제빵 적성에 적합하고 기호도 역시 좋은 빵을 제조할 수 있었다. 이상으로 강력분으로 만든 대조구와 듀럼밀 세몰리나를 이용하여 만든 식빵, 바게트 sourdough bread를 비교하였을 때 대체적으로 품질특성이나 기호도 결과에서 유의적인 차이가 없거나 더 좋게 나타난 항목들이 있는 것으로 보아 제빵 적용에 있어서 듀럼밀 세몰리나의 대체 가능성을 확인하였다. 본 연구는 듀럼밀 세몰리나를 활용하여 제빵 품질 특성에 대해 알아본 연구로 제과제빵 산업에 있어서 듀럼밀 세몰리나의 식빵, 바게트, sourdough bread로의 활용 가능성을 알아보았다. 파스타 제조에 주로 이용되고, 국내 제과제빵 제조에 있어 아직까지 활용빈도가 높지 않으며, 소비자들에게 역시 익숙하지 않은 재료인 듀럼밀 세몰리나를 이용하여 세 가지 제품에 적용하여 연구를 진행하였다는 부분에 있어 더 높은 활용 가능성을 보여주었다는 의의가 있다. 다만 듀럼밀 세몰리나로 강력분 일부를 대체하여 제품을 만들었을 때 가격 상승 요인이 발생할 수 있지만 영양적으로 더 가치가 있고, 차별화와 고급화된 제품으로 소비자들에게 다가갈 수 있을 것이라 기대한다. As the baking industry develops and the consumption of bread increases, consumers consider the palatability, diversity, and functionality of products and prefer products with different flavors. Therefore, utilizing durum wheat semolina for baking may satisfy consumers' desire to diversify their diets by providing different taste, appearance, and color to customers, and this study was carried out to present academic basic data whether durum wheat semolina only used in producing pasta and couscous can be utilized variously. We evaluated the characteristics of bread, baguette, sourdough bread made with durum wheat semolina and conducted sensory test to investigate possibility of product development. The results of each experiment are as below. First experiment: Studies on Utilization of white pan bread made with durum wheat semolina As a result of measuring the fermentation time according to two types of semolina, there was no significant difference at first phase of fermentation,but there had arisen after 15min. The CS25(25% coarse semolina) was the highest fermentation rate as 3.16 while FS100(100% fine semolina) was the lowest fermentation rate as 2.75 at finishing point which is 120 min. In the experiment of dough’s pH, CS100 was the highest pH value as 5.64. However, CON had the highest pH value after first fermentation. The pH of final product was the highest at CON, CS25, CS50(6.06). The results of TPA, CS25 was the lowest hardness value which means most soft at 164.83 g. The hardness was increase with increasing durum wheat semolina content. The resilience of FS100 had significantly higher than others and the chewiness and gumminess of FS100 were the highest among samples. It increases as increasing durum wheat semolina content. The results of crumbScan showed that there were no significant differences among samples in grain fineness and grain elongation. Grain elongation tends to be increased with large size of volume. In analyzing the crust thickness, CS100(0.43) was thicker than the other samples and CS25(2233 mL) was the largest in volume. In color value test, CON was the brightest and FS samples had lower L values than CS samples. The value of a and b was increased with durum wheat semolina content. The moisture content of the bread, CON had the highest value as 41.33%, but there was no significant difference between CON and CS25. In the sensory evaluation, it was found that CS25 was generally more preferred than the others. In order to investigate preservability of breads during storage, hardness and moisture content was observed during 72 hours, CS25 had lower hardness after 24 hours, the hardness of CON was the lowest among all samples. All samples were increased by addition of durum wheat semolina in hardness by the lapse of time. There were no significant difference even after times between 48 hour and 72 hour.Experiment 2: Studies on Utilization of baguette made with durum wheat semolina In the experiment dough's fermentation rate on baguette doughs made by adding two types of semolina and addition of different ratios, there were no significant differences until 15min, CON had the highest fermentation rate as 3.08. whereas fermentation was decreased with increasing durum wheat semolina content. BFS50(50% fine semolina) had lower pH value in dough and 1st fermentation, BFS25 had lower pH value, BCS50(50% coarse semolina) had higher pH value in product. According to result of TPA in baguette added with durum wheat semolina, BF25 was the softest, BCS50 had the highest value in chewiness and gumminess. However, there were no significant difference in cohesiveness, springiness and resilience. The results of crumbScan showed that there were no differences among samples in grain fineness, grain elongation and thickness of crumb. CON had the largest volume and BCS50 had the smallest volume. In the color value test, CON had significantly lighter crumb color than other samples. CON showed significant difference among samples and had a low a value. BCS50 had significantly the highest b value. In the result of moisture content, There were no significant difference among samples. In order to investigate baguette's preservability during storage, Moisture content were measured for 24, 48 and 72 hours. It showed that there were no differences until 48hours, CON and BFS25 had the highest moisture content at 72hours. In the sensory evaluation, BFS25 was generally more preferred than the others, followed by BFS50, FS samples. Experiment 3: Studies on Utilization of sourdough bread made with Durum wheat semolinaThe sour starters were prepared using strong flour and two kinds of semolina, and added to the sourdough breads. The CON60(60% water in B/P) was the highest pH value among other doughs, and after the first fermentation, CON60 was the highest as 5.73 and CSS(coarse semolina sour starter) was the lowest as 5.41. The pH of the final product was the highest at CON63(5.98). Overall pH value of the samples that had sour starter was lower than that of CON60 and CON63. The fermentation rate of sour starter adding SS, CSS, FSS increased as increasing fermentation rate continuously comparing with 60 until 240 min. In the results of the specific volume of sourdough bread, CSS was the highest as 4.92 mL/g, CON63 was the lowest as 4.71 mL/g. According to the results of crumbScan, CON63 was the highest grain fineness, CSS showed the lowest value. The grain elongation of CON63 was significantly lower than other samples. The estimated volume of CSS was the largest as 843 mL. In the result of color value test, the value of L turned out to be darker by adding with sour starter. The value of b had higher than CSS and FSS. In the results of TPA, CON63 had lower hardness value as 225.60 g. SS and FSS showed significantly lower value comparing with other samples. In order to investigate preservability during storage of sourdough bread, hardness and water content was measured by every 24 hours for 72 hours. In terms of hardness, CON63 had the lowest value as 225.60 g after 24 hours, but after 48 hours, CSS and FSS had the lowest value as 303.33 g and 313.00 g respectively. After 72 hours, there was no significant difference among the samples. The acceptance in sensory evaluation showed that the appearance of CSS(5.34) showed the highest point among samples. The flavor was not significantly different among the samples, but two samples with sour starter not added (CON60, CON63) was the highest. The texture of the sampleswith sour starter was generally high, but there was no significant difference among the samples. There was no significant difference in flavor preference. The overall acceptability did not showed any significant difference among the samples, but CON63 showed the highest value as 4.64, and CSS was the highest value as 4.58 in the sour starter added samples. This study was to investigate quality characteristics of pan bread made with durum wheat semolina and studied on the utilization possibility of durum wheat semolina for bread, baguette and sourdough bread. The possibility for substituting durum wheat semolina for the utilization of bread was confirmed by the results that was no difference in general preference or got good points in preference. Although use of durum wheat semolina would increase the price of bread in some alternative strong flour, It might increase the nutritional value and offer advanced products as well as differentiated products to consumers. A use of durum wheat semolina for the baking in domestic has yet to be preferred. This study presents utilization possibility of durum wheat semolina which is an unfamiliar ingredient for bread by making three kinds of products with durum wheat semolina.

도넛의 제조방법에 따른 흡유율 절감에 관한 연구

오중현 경희대학교 관광대학원 2017 국내석사

본 연구는 지속적으로 인기가 증가하고 있는 도넛 제품의 제조 시, 도넛의 흡유를 감소시켜 소비자들에게 보다 건강한 도넛을 제공하고자 하는 목적으로 진행되었다. 이에 따라 도넛 반죽을 바로 튀긴 대조구(CON)와 도넛의 흡유를 절감하기 위해 튀기기 전 반죽을 오븐에서 구운 OF(Oven Frying), 반죽을 오븐에서 스팀과 함께 구운 후에 튀긴 SF(Steam Frying) 이렇게 세 가지 도넛을 제조하였고, 도넛을 튀기기 전 굽거나 스팀과 함께 구워냄으로써 기존의 방법보다 더 지방함량이 낮은 도넛을 제조 가능함을 확인하였다. The purpose of this study is to satisfy the needs of providing healthy doughnuts, which, among many ways, can be achieved by reducing oil uptake to doughnut consumers with rising rate of doughnut consumption. Three different methods of manufacturing doughnuts were established, 1) traditionally frying doughnut (CON), 2) Oven baked and frying (OF) doughnuts baked before frying, 3) Baked with steam and frying (SF) doughnut, the dough is baked with steam before frying, so as to identify how each method will manufacture different featured doughnuts. The result of general component analysis shows that there was no variance between protein and carbohydrate content, but it’s noticeable that OF and SF methods has less fat (18.6 g, 16.8 g respectively) than CON (23.6 g) which has skipped the pre-processing. As such, oil uptake of doughnuts has been observed the highest CON, 7.59%, followed by OF, 5.24% and SF, 3.55%. It should be noted that pre-processed doughnuts contain less fat and absorb less than CON. Specific volume of CON has been measured as 3.49, smallest of all, explains the pre-processed subjects are bigger in specific volume. Doughnuts’ color level of crust and crumb has been measured that the OF and SF were darker than CON, which can be attributable to Maillard reaction during pre-processing. CrumbScan result shows CON has thinnest crust, 0.05 cm, whereas OF and SF doughnut skin were 0.11 cm and 0.14 cm respectively. TPA analysis overall indicates that pre-processed subjects were higher in springiness and chewiness, which there was no difference between them though. Correlation analysis based on the features identified of the 3 methods concludes that positive correlation in oil-uptake and crude oil content, which these two attributes are in positive correlation with color level of doughnut crust and crumb. It, however, was inverse relationship with thickness of doughnut crust and texture (hardness, springiness and chewiness). For moist content CON without pre-processing amounts to 38.76%, the lowest of 3, OF, 38.88%, and SF, 38.97%, which showed no significant differences. Analyzing storage level based on the change in hardness and moist content suggests that CON when 72 hours past has greater level of storage of all subjects with lowest hardness and moist content. Nonetheless, there was no substantial dissimilarities in CON and OF. On the other hand, CON does not differ from SF in moist content, which can be believed that OF is lower in hardness and SF lasts longer in moist. Respondents of preference evaluation suggests that OF and SF are preferred in size, shape and color, whereas there was no meaningful difference in overall preference and purchase intent among the subjects. The result of attribute difference test shows CON is softer in crumb and OF and SF are assessed oily texture and stronger flavors. This study has analyzed properties of doughnuts that were manufactured in 3 different methods, in addition, it also discovered that it would be possible to manufacture doughnuts with less fat by either baking or steam baking. It’s important to be noted that there has hardly been previous studies published in regards to doughnut products. It gives more academic weight since this study experimented comparing doughnut products by manufacturing methods regardless of ingredients composition and their kinds. More importantly, this will be the foundation on manufacturing healthy doughnuts meeting the needs of consumers.

울금 분말을 이용한 식빵특성에 관한 연구

전태건 경희대학교 관광대학원 2009 국내석사

Recently, health food has become the center of the public interest. Turmeric (Curcuma longa L) is one of them. In this paper, baking features of Turmeric powder are discovered by making pan bread. Pan bread was made from the Turmeric powder and to discover the effects of the Turmeric powder added, the mixograph, pH, fermentation rate was measured, the features of the bread were examined by testing the stickiness of the dough and the TPA of the product with texture analyzer, public consumer's preference was investigated through significance test of color difference , image assay, sensory test. 1. As a result of analyzing mixogram using mixograph, among the durability and characteristics of the dough, peak time(min) was TP1 2.93, TP3 2.89, TP5 3.28, TP7 3.71 having 2.98 as a control group. Peak value(%) was TP1 61.67, TP3 60.50, TP5 60.19, TP7 59.74, having 70.28 as a control group. For pan bread quality, 3∼5min for peak time and over 60% for peak value is appropriate. Therefore peak time is a little insufficient, but others are all appropriate. Mixing tolerance was TP1 7.72, TP3 8.95, TP5 2.81, TP7 -0.58 having control group as 8.30. If mixing tolerance value is low, duration of the dough become high. TP7 is not appropriate to make bread. 2. The pH of the control group was pH 6.10, a little higher than pH 5.0∼5.5 which happen to be the most suitable pH for possessing gas. However, as the Turmeric powder content goes higher, the pH decreased. So as the Turmeric powder content increases, the gas possessing capacity of the dough gets better and it makes the fermentation persistence of the dough better. 3. In fermentation rate, the control group was an ordinary bread dough and through 60 minute fermentation it increased twice much in volume(13mL to 33mL). When Turmeric powder was added, fermentation time became longer but the fermentation of the dough stayed even after 3∼4min. Hence low fermentation rate problem was solved by extending the first and second fermentation time as the Turmeric powder content increases. 4. The stickiness of the Turmeric powder added dough is represented as the highest force(g), and if the stickiness of the dough is high, the force is big. Stickiness of the dough was TP1 0.88, TP3 1.12, TP5 1.41, TP7 1.57 having -1.53 as a control group, and was shown to grow higher as the content of Turmeric powder increase. So the stickiness increases with the Turmeric powder content. 5. In TPA analyzing, hardness was little lower than the control group, but there was no significant difference, and in adhesiveness, cohesiveness, springiness, gumminess, chewiness, there was a little difference in significance. 6. In chromaticity change of the bread, significant difference was observed. The L value of the experimental group decreased and a value, b value increased with the Turmeric powder content and the bread showed dark colors. 7. Analysis using CrumbScan shows a little significant difference in crust thickness. The thickness of crust was TP1 0.16, TP3 0.12, TP5 0.57, TP7 0.33, having 0.23 as the value of the control group, and in the case of TP1, TP3 the crust was not thick. Volume showed a significant difference between the experimental group (TP1 1939.60, TP3 1983.90, TP5 1858.88, and TP7 1780.88) and the control group (2123.60) except TP3. Also, the volume decreased with the Turmeric powder content. Crumb fineness showed a significant difference according to the Turmeric powder content. Crumb fineness was TP1 949.23, TP3 942.17, TP5 987.13, TP7 935.52 having 2123.60 as the control group, and the crump was finer when the Turmeric powder content was higher. Crumb elongation was TP1 1.62, TP3 1.51, TP5 1.4, TP7 1.50 and had a little significant difference with 1.54, that of the control group. 8. In sensory test, crumb color, crust color, grain size was significantly different between the control and the experimental group, showing a tendency that the difference increase with the content of Turmeric powder. However, grain uniformity showed just a little difference. In texture, moistness had a significant difference that increase with the content of Turmeric powder. Firmness, springiness showed a little difference provided that springiness was a little higher than the control group just to TP3. There was a big significant difference that grows with the content of Turmeric powder in Flavor. In Taste, excluding the control group, TP3 was the highest and TP7 was very low. In overall preference, TP7 was especially low and the preference gets lower as the content of Turmeric powder is higher. To sum up, the content of Turmeric powder affected the hardness of the dough, and largely effected taste, flavor. The low pH of the Turmeric powder brings down the pH of the dough and raises the gas possessing capacity while fermentation, but this makes fermentation slower. This problem can be solved by extending the first and second fermentation time so the bread gets big enough. Hereafter, the bread that possesses higher function and component of Turmeric should be made by increasing the content of Turmeric powder. Also, deeper investigation is necessary to make better bread with better taste and flavor.

꿀을 첨가한 식빵의 품질특성

김은지 경희대학교 대학원 2013 국내석사

As a contemporary human's interest in healthy food rise, people readily pay the extra money for health. So, study on bread with substitution for sugar has been increased. This study was designed to develop bread with honey and to test quality characteristics of honey bread by pH level, fermentation rate, crumbScan, texture analyzer, specific volume, color value, moisture content, water activity, shelf-life test and sensory evaluation. Five bread formulations were tested: Control(only sugar 8%); HP50(sugar 4% + honey powder 4%); HP100(only honey powder 8%); HL50(sugar 4% + liquid honey 4%); HL100(only liquid honey 8%). 1. From the result of mixogram, peak times of all samples were properly ranged for breadmaking within 3.06-3.48 min. 2. When you add honey to make dough, 100% of honey powder(HP100) indicated the highest stickiness of dough. And the dough substituted with 50% of sugar showed less stickiness than the control and 100% substitution. 3. In the experiment of dough's fermentation rate, HP100 appears bigger until 45 minutes and HL100 is the biggest fermentation rate at 135 minutes. Control is relatively lower than other samples. It was shown that addition of honey led to increase fermentation rate of dough, and the use of liquid honey showed a good fermentation. 4. In color value test, HL50 had the brightest crust color and HP50 was the brightest crumb color. HL100 showed the highest a color value both bread crumb and crust. 5. From the results of pH measurement, HL100 appeared as the lowest pH level of ingredient, dough during mixing, dough after fermentation and of bread due to acidic pH of honey. 6. Among the bread samples, HL100 showed highest loaf volume and specific volume at 2134±22 mL and 5.39 mL/g while control showed the lowest value. 7. As a result of crumbScan, there was no significant difference of crust thickness, crumb elongation and crumb fineness among all conditions. 8. In texture profile analysis, control product comes out higher in hardness, chewiness, gumminess, cohesiveness, resilience. Adhesiveness and springiness showed no big differences in general. 9. In terms of crumb moisture it was seen that HL100 was the highest on day 0 from the other four samples, and all of the breads showed an expected trend of decrease in crumb moisture over the 3 day storage period. 10. All bread samples showed an increase in hardness and HL100 had a lower rate of staling than the other samples during 3 day storage. 11. As a result of acceptance test, HL100 has the highest score in appearance, flavor, texture, taste and overall acceptance. And attribute different test showed that HL100 is the highest volume, grain uniformity, grain size, springiness, moistness, flavor and sweet taste. In these results of experiment, honey affects on the quality of dough and bread. Especially, adding honey effects high volume, lower hardness and more moist. But there are many kinds of honey and they has its own properties. So, it is hard to generalize from these results. However, the study demonstrated that liquid honey could be used as a substitute for sugar in breadmaking.

문화 커먼즈의 활성화 방안 연구 : 공유성북원탁회의 사례 분석을 중심으로

이원재 서울과학기술대학교 2020 국내석사

이 연구는 지구 전체에 걸쳐 전면화 된 삶의 위기 속에서 하나의 대안적인 개념이자 운동으로 주목받고 있는 ‘커먼즈’(commons)에 대한 문화적 접근이다. 최근 세계적으로 다양하게 제기되고 있는 커먼즈 이론에 대한 문화적 접근을 통해 ‘문화 커먼즈’(cultural commons)의 개념화와 가능성을 모색하였고, 문화 커먼즈 모델링과 분석틀을 통해 지역문화 활동 사례를 실증적으로 분석하고자 했다. 그리고 그 분석 결과를 통해 문화 커먼즈 활성화를 위한 정책 과제를 도출하는 것이 이 논문의 목적이다. 커먼즈에 대한 문화적 접근은 크게 두 가지 측면에서 중요한 의미를 가진다. 먼저 예술, 문화, 기술, 과학 등은 커먼즈와 커머닝(commoning)을 물질적 자원으로 제한하거나 귀속시키지 않으며, 오히려 다양한 주체들의 접근을 보장하거나 보장되어야 할 새로운 생산양식으로 전환시켜준다. 다음으로 커먼즈에 대한 문화적 접근은 생산의 영역만이 아니라 ‘생산과 재생산’ 혹은 ‘생산과 비생산’의 이분법을 넘어 통합적인 삶의 차원으로 커먼즈를 확장하고 심화한다. 이 연구에서 문화 커먼즈는 ‘커먼즈로서의 문화’인 동시에 ‘커먼즈에 기반한 문화’를 의미한다. 문화 커먼즈는 “시민이 공동의 가치와 필요를 충족하기 위해, 자신의 문화적 역량을 타자와 협력할 수 있는 공동의 자원으로 전환하고 동료 시민과 함께 문화를 형성하는 실천이자 체계”라고 개념화 할 수 있다. 또한 이 연구는 문화정책의 새로운 관점이자 방향성으로서 문화 커먼즈라는 모델링과 분석틀을 마련하고자 했다. 문화 커먼즈의 구성요소인 공동자원(common resources), 시민력(civic activity), 공통감각(common sense), 헙치(collaborative governance) 등에 대한 개념과 구조화를 통해 문화 커먼즈의 모델링과 분석틀을 제시했다. 이 연구는 문화 커먼즈라는 문화정책의 모델링과 분석틀을 통해 구체적인 지역문화 활동 사례인 ‘공유성북원탁회의’ 활동을 분석하고 객관화하여 문화 커먼즈 활성화를 위한 정책 방향과 과제를 결론으로 도출했다. 2012년부터 시작된 서울 성북의 공유성북원탁회의는 시민 주도, 마을민주주의, 문화 협치 등의 원리를 바탕으로 지역문화생태계의 새로운 모델을 만들어 왔다. 이 연구는 공유성북원탁회의에서 활동하고 있는 예술가, 기획자, 활동가, 연구자, 공공기관 종사자 등의 개별 심층 인터뷰, 포커스 그룹 인터뷰(FGI)를 실시하고, 이에 대한 질적 분석을 통해 문화 커먼즈로서 공유성북원탁회의의 형성, 활성화 과정, 의미와 특징, 한계와 과제, 개선 방안 등을 사례 분석했다. 이 연구의 사례 분석 결과 공유성북원탁회의의 구성원들은 문화 커먼즈의 개념과 구성요소를 기본적으로 인지하고 있었으며, 문화 커먼즈 구성요소들 사이의 관계성을 중요하게 고려하는 것으로 파악되었다. 또한 문화 커먼즈로서 공유성북원탁회의의 의미와 특징으로 새로운 민주주의, 문화 커먼즈의 구체적인 모델, 문화 커먼즈로서 지역문화생태계, 개인적인 삶의 가치를 존중하는 문화 커먼즈, 느슨한 연대로서 문화 커먼즈 등을 내면화하고 있는 것으로 분석됐다. 그리고 문화 커먼즈로서 공유성북원탁회의가 지속가능 하기 위한 과제로는 문화 커먼즈로서의 정체성과 방향성 수립, 문화 커먼즈의 구성요소를 심화하고 확장하는 것, 일하는 방식의 변화와 혁신, 문화 커먼즈로서 외부 환경의 혁신과 환경 조성 등이 도출되었다. 이 연구는 문화 커먼즈 활성화를 위한 정책 방향으로 ‘문화 커먼즈를 통한 문화정책의 새로운 문제설정’, ‘삶-문화의 생태계를 중심에 둔 문화정책 패러다임 재구성’, ‘시민주도적, 협력적 거버넌스 환경으로서의 문화 커먼즈’, ‘문화적 가치를 확장‧연결하는 사회적 장(field)으로서의 문화 커먼즈’, ‘재난사회의 안전망이자 대안으로서의 문화 커먼즈’ 등을 도출하였으며, 이에 대한 세부적인 결론으로 문화 커먼즈 지속가능성을 위한 제도개선 방안을 제시하였다. 주제어 : 커먼즈, 커머닝, 문화 커먼즈, 공동자원, 공통감각, 시민력, 협치 Abstract Study upon Building the Cultural Commons : Focusing on a Case Analysis of the Seongbuk Common Roundtable Lee, Wonjae (Supervisor Lee, Kwangsuk) Dept. of Digital & Cultural Policy Graduate School of Public Policy and Information Technology Seoul National University of Science and Technology This study attempts to describe an cultural approach to commons which have received attention as an alternative concept and a movement in a global entire crisis of everyday life. This study tries to conceptualize ‘cultural commons’ and find its possibility through a cultural approach to diverse theories recently presented in a global world, and also tries to analyze an example of a local cultural practice in a empirical way with a cultural commons model and analysis framework. In the final analysis, it is an aim to draw policy issues for invigorating cultural commons. Cultural approach to commons has its importance in two ways. Firstly, arts, culture, technology, and science do not restrict or impute commons and commoning to material resources. On the contrary, they guarantee approaches of various groups and convert into new modes of production which need to be ensured. Secondly, cultural approach to commons extends and improves commons not only in domain of production and also in an integrated way of life over a dichotomous way of production and non-production. In this study, cultural commons mean commons as culture and also culture based on commons. It is possible to conceptualize that cultural commons function as practice and system which develops culture to convert their cultural capability into common resources that citizens collaborate with others in order to meet their common values and needs. In addition, this study attempts to present a model and analysis framework for a new perspective and way of cultural policy practicing. This study proposes cultural commons model and frame through defining concept and structuralization of its structure which is related to common resources, civic activity, common sense, collaborative governance, which are main elements of cultural commons. This study presents policy direction and tasks for developing cultural commons practices with analyzing and objectifying‘the Seongbuk Common Roundtable’as a specific example through cultural policy model and analysis framework, that is, cultural commons. Since 2012,‘the Seongbuk Common Roundtable’has created a new model in the local cultural ecosystem base on the principle of citizen-led practices, town-democracy(grassroots democracy), and cultural governance. For analyzing the example, this study has a couple of individual depth interviews and FGI(Focus Group Interview) with a group of artists, producers, activists, researchers and public institution workers. With qualitative analysis of the interviews, this study makes a research which is related to ‘the Seongbuk Common Roundtable’building, and also its developing process, meanings and features, barriers and tasks, policy improvement methods. With all these works, it is possible to say that the members of ‘the Seongbuk Common Roundtable’ know the concept of cultural commons and its elements fundamentally and consider the relationship among elements of cultural commons as a main element. They also internalize ‘new democracy’‘specific mode of cultural commons’‘local cultural ecosystem as cultural commons’‘cultural commons respecting values of individual life’and ‘cultural commons as weak solidarity’as cultural commons in terms of meanings and features of ‘the Seongbuk Common Roundtable’. In addition, based on their interviews, there are four suggestions as tasks for sustaining‘the Seongbuk Common Roundtable’; ‘to establish identity and direction of cultural commons’‘to extend and develop elements of cultural commons’‘to change and reform the way of work’and ‘to improve external environment and build its specific environment as cultural commons’. In the last analysis, this study presents ‘a diversity of approaches to cultural commons and commoning as a social practice’‘reforming cultural policy based on cultural commons paradigm and finding a way of reconstructing it’‘cultural governance and citizens-led practice’. Key Words : commons, commoning, cultural commons, common resources, common sense, civic activity, collaborative governance

아몬드 파우더로 지방을 대체한 식빵의 품질특성

조아람 경희대학교 관광대학원 2017 국내석사

아몬드 파우더로 유지를 대체한 식빵의 특성에 대해서 알아보고 분석한 결과 아몬드 파우더가 그 함유량에 따라서 반죽의 물성 및 완성된 제품에 영향을 끼치며 식빵의 풍미와, 맛, 식감에도 많은 영향을 주는 것을 확인 할 수 있었다. 아몬드 파우더의 함량이 높아질수록 향미 및 고유한 단맛이 증가하였으나 경도 또한 단단해 지므로 전반적인 맛과 기호도를 고려하였을 때 유지의 총량 대비 아몬드 파우더 75%를 대체가 적합하였다. Fat increases the volume of the bread during baking which also improves the shelf life. These fat includes butter, margarine, and shortening which contains significant amount of trans fat which is known for its increased health risk such as high cholesterol and other pulmonary diseases. Almond, among nuts, is rich in non-saturated fatty acid and is a great source of antioxidant effects. In this study, white pan bread was prepared by replacing fat with almond powder and its product characteristics were examined. Mixograph was used to analyze the almond powder added dough. And the pH level, specific volume, fermentation rate, color value, sensory evaluation, conservativeness, Crumbscan, texture analyzer, and statistical analysis was studied. 5 groups of pan bread was prepared that includes the control: ; Control; A25(almond powder 25% + margarine 75%); A50(almond powder 50% + margarine 50%); A75(almond powder 75% + margarine 25%): A100(almond powder 100 %)

배전조건에 따른 커피의 관능적 특성에 관한 연구

김정윤 경희대학교 관광대학원 2012 국내석사

To encourage features of roasting range of coffee green bean and to make a right choice with knowing well about various coffee green bean roasted by various ranges for customers, Physical & chemical experiment and description test had proceeded with four kinds of roasting ranges. Coffee green bean's roasting had been set as light medium(#65), medium(#55), moderately dark(#45), and dark(#35) followed by Agtron roast color classification by Specialty Coffee Association of America (SCAA). 1.Coffee's physical & Chemical assessment by roasting With four roasting samples of SCAA which are Agtron #65, #55, #45, and #35, we compared four samples' chromaticity and the value of colorimeter. The result showed that L(lightness), a(redness), and b(yellowness) had differences in statistics (p<0.001). Agtron #65 showed the highest value as 30.62 in the L value which expresses the lightness, and it is also set in the highest point in both a value and b value. As the roasting process went on, the color of green bean became caramelization and got darker. Therefore, the value of L, a, and b were low as the color became to Agtron #55, #45, and #35. For pH value, Agtron #35 showed higher acidity as 5.56 and Agtron #65 was pointed as the lowest with 5.16. As the result showed, the pH of coffee increased as the roasting is in the progress. With the comparison between #65, #55, #45, and #35, #65 and #55 showed difference in statistics. In TDS, Agtron #35 contained the high value of TDS followed by #45, #55, and #65. Agtron #65, #45, and #35 showed differences in statistics. In the extraction rate, Agtron #35 had the highest with 22.49%, and Agtron #65, #45, and #35 showed differences in statistics in the range of p<0.05. 2.Preference test of sensory evaluation In the preference test of sensory evaluation, it is shown that panels prefer Agtron #45 the most and Agtron #65 afterwards. The panel of the age distribution range was between 20 and 29 years old, and the research was shown that the usual frequency of drinking coffee was 1-2 shots in a week. People also preferred the ground coffee the most in the manner of drinking coffee, and people put a taste as more important than the scent when drinking coffee. In a taste, the sweetness and the burnt taste are preferred the most. In four samples of roasting, Agtron #45 with the taste of sweetness and burnt taste are preferred the most to customers enjoying drinking coffee. As the frequency of coffee drinking goes lower, the test is shown that people like to drink mild coffee rather than dark coffee like drinking tea. Therefore, Agtron #65 was the second most preferred type of coffee roasting. 3.The description test of sensory evaluation for expert panels As the description test of sensory evaluation according to the roasting time for expert panels proceeded, Agtron #35 had the highest brown color in appearance since roasting was proceeded by browning reaction. Agtron #65 had the highest sweetness, and each sample have differences in statistics (p<0.05). Agtron #35 was the most bitterness and Agtron #65 was the lowest since longer roasting time makes the taste bitter. Agtron #65 was the most acidity, and Agtron #35 was positioned in the highest in aftertaste, body, astringent, and oily. We preceded the flavor experiment to sense the scent between samples while roasting. The result was shown that Agtron #65 had abundant flowery, fruity, herby scents in enzymatic reaction. Agtron #45 had nutty, caramelly, and chocolaty scents in sugar browning. Moreover, it is founded that Agtron #35 had resinous, spicy, and carbonic scents in dry distillation. For the result of the experiment, it is known that pH, TDS, and extraction rate appear to be high as roasting time takes longer. In the description test, Agtron #35 which took the longest roasting time positioned in the highest in brown color, bitterness, aftertaste, body, astringent, and oily. For the preference test of sensory evaluation, moreover, it is known that the preference of roasting time is different according to drinking manner. As the final outcome, coffee has different taste according to different roasting time, and customers can make various choices. It is also known that various blending can be made with one green bean. As the development of coffee's drinking manner has changed so fast in the present, the segmentalized research about roasting limit according to drinking manners and extracting filter are needed.

국내산 밀가루를 이용한 sourdough starter 발효 식빵의 품질특성

안혜령 경희대학교 대학원 2009 국내박사

In this study, domestic wheat flour was used to develop Korean native sourdough fit for Korean environment and the sourdough was treated in freeze drying process, instead of making sourdough bread using sourdough starter available in domestic market. Next, the proposed sourdough was pulverized to make bread. In such a series of procedures, this study sought to examine possible alternative effects and quality characteristics of the proposed sourdough as an additive to improve the quality of bread, in comparison with dough improver. First experiment : As a result, it was found that sourdough starter KWF 3, KWF 4 and KWF 5 scored relatively good evaluation points in gluten status, mixogram and pH, so that these 3 specimens were the best sourdough starters of all. In the characterization of sourdough bread, this study compared and analyzed the quality characteristics of sourdough bread prepared using sourdough starter KWF 3, KWF 4 and KWF 5 based upon domestic wheat flour, with that of sourdough bread (control group) prepared using sourdough starter based on imported wheat flour. According to comparative analysis on quality characteristics, it was found that KWF 4 had the largest volume and specific volume, the softest texture of all. According to sensory evaluation, it was found that KWF 4 was significantly more preferred than other types of bread. Second experiment : In the characterization of sourdough bread that used dry powder of sourdough starter as additive, sourdough starter KWF 4 was treated in freeze drying process. Next, the frozen-dried KWF 4 was pulverized and added at different contents (5%, 10%, 15%) to make sourdough bread specimens (SP 5, SP 10, SP 15), whereas sourdough starter KWF 4 was added to make sourdough bread. Then these 4 sourdough bread types compared and analyzed quality characteristics. It was found that SP 10 had the best fermentation rate, and had the largest volume and specific volume of all. In sensory evaluation, it was found that SP 10 scored the highest points in preference, although there was not significant difference among types on the whole. Third experiment : Sourdough bread SP 10 with sourdough starter powder 10% added and sourdough breads were prepared using a domestic commercial sourdough starter called Ulmer Vollsauer (Bake Plus Co., Ltd.; Hanam, Gyeonggi province, Korea) and Sourdough Powder (Sun-in Co., Ltd.; Yong-in, Gyeonggi province, Korea) respectively in order to compare and analyze the quality characteristics. As a result, it was found that SP 10 had the highest fermentation rate of all and also had the largest volume and specific volume of bread of all. According to the texture measurement, it was found that sourdough bread SP 10 had the lowest hardness and the highest flexibility of all, as compared to other sourdough bread types prepared using domestic sourdough powder products. According to sensory evaluation, it was found that SI was most preferred of all, although there was no significant difference in general preference among specimens on the whole. SP 10 is more preferred than BP. Summing up, it is concluded that SP 10, a kind of bread prepared using sourdough starter powder made in freeze drying process, had excellent quality characteristics equivalent to those of bread using domestic sourdough powder.

탕종을 이용한 식빵의 품질특성에 관한 연구

이지은 경희대학교 대학원 2019 국내석사

The methods of making white bread have varied with the development of baking technology. Among them, Tangzhong method, which is currently in the limelight. The formula based on existing literature is as follows. T1 - Manufactured by heating the mixture of flour and water with an indirect heat source under constant temperature conditions, T2 - Manufactured by heating a mixture of flour and water with a direct heat source, T3 - Manufactured by mixing hot water with flour. Then, T4 - Manufactured by heating a mixture of flour and water with microwave ovens was added a way to make Tangzhong using a microwave oven. In other words, Tangzhong was tested in four manufacturing methods and analyzed for physical properties of dough and product quality of bread. The results of each experiment are as below. 1. As a result of analyzing the physical properties of dough by mixogram, peak time is usually judged to be baking suitability good if it is within 3 to 5 minutes. In the case of T1 and T4, the peak time is about 2 minutes, so research is needed to supplement baking suitability. 2. In the analysis of the dough's fermentation rate. Generally, the fractionation rate of all samples increased rapidly from 0 minutes to 30 minutes, and the increase rate decreased from 30 minutes to 90 minutes. Finally, fermentation proceeded smoothly. In some samples, the fractionation rate decreased and increased. In the case of dough with T2 Tangzhong, which was made by the direct heating method, there was a low increase in the fractionation rate compared to other samples. 3. pH analysis analyzed the pH of the bread crumb and found no significant difference between the samples. 4. As a result of Tangzhong bread height and specific volume analysis, control bread had a significant effect on the weight and volume, and T3 was similar to the control. The baking loss rate in the baking process of the Tangzhong bread did not show any significant difference. 5. Fineness, elongation, and thickness of the bread grain were analyzed by image analysis of CrumbScan, As a result of the analysis, T2 has the biggest fineness and T1> Control> T3> T4 Significant differences between each samples were shown (p[0.001). Elongation was substantial in the order of T2 > T1> Control > T3> T4. Thickness appeared in the order of T4 > T1= T2> Control >T3, and there was a significant difference between the samples. 6. Texture analysis results for controls that did not have Tangzhong showed significantly higher values than those for hardness, adhesiveness, springiness, chewiness compared to the control and with the addition of Tangzhong, which has a lot of water, the bread becomes less hardness. In the case of stickiness, the addition of the gelatinized Tangzhong dough showed a significantly higher tendency for the test samples to stick compared to the control. This is seen as a characteristic that is caused by the effect of the gelatinization of starch. 7. Colorimetric analysis found that the addition of Tangzhong compared to the control results in a significant decrease in the L(lightness) and b(yellowness) in the manufactured the test samples and that there were significant differences between the samples of Tangzhong bread. 8. The preservability analysis showed that all samples experienced significant increases in hardness over time and that the hardness of the control increased significantly over time, thus accelerating the aging process. Also, the moisture content showed a significant reduction in all samples over time, which showed that the preservation of the Tangzhong bread improved compared to the control without Tangzhong. 9. The results of sensory evaluation showed that, In the acceptance test, T3 showed a high overall value for all items except flavor, and overall, total acceptance was the highest among the samples. The volume of In the attribute difference test Tangzhong bread generally tended to be significantly smaller than that of the comparator, which was similar to the existing prior study results. As with product volume, grain size showed significant differences in the order of T1> T2= T4> T3> control, while grain uniformity produced significant uniformity results in the order of control> T2> T3> T4> T1. There were no significant differences between samples in firmness, springiness, moistness. In the case of glutinous, it was inferred that Tanzhong bread had a more glutinous texture than ordinary bread. Sweet taste showed a significant difference in the test samples compared to controls and tend to increase. In foreign countries, Meister Tangzhong flour is already being developed and used as a simple Tangzhong manufacturing method. The results of this study will provide basic information for bakery using Tangzhong or new product development. Also, based on this study, there will be differences in the quality of Tangzhong products if we conduct experiments that vary the amount of Tangzhong or change the manufacturing temperature.