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RISS 인기검색어
- 검색키워드
- 저자 : 徐錫出 (검색결과 3 건)
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徐錫出,宋亨翼,鄭基澤 慶北大學校出版部 1987 慶北大農學誌 Vol.5 No.-
We investigated physico - chemical qroperties of hard wheat flours for frozen yeast - raised breaddmaking and freezing stability of frozen dough prepared by the straight no - time method. The general Composition of wheat flours were : moisture ;14.0%, ash ; 0.48%, protein ;13.15%, and dry gluten;13.43%. In farinograph data, development time and water absorption were 5.5 minutes and 62%, respectively. Amylograph maximum viscosity was 500 BU. Resistnace to extention increased with the time and their extensibility decreased in the extensigraph data. From these results obtained from these physico - chemical properties, it was confirmed that the used wheat flours were most suitable for bread - baking. Considering effect of gassing power on cold storage period and fermentation time, it was effective that dough temperature should be adjusted to 20℃ in order to decrease freezing injury and maintain freezing stability.
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이혜양,서석출 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.3
이 연구는 알로에가 첨가된 베이글의 물리화학적 특성을 조사하기 위해서 실시되었다. 관능검사 결과 알로에를 밀가루 무게의 1%보다 많이 첨가할 시 패널요원은 유의적으로 쓴맛을 느끼는 것으로 나타나서, 제품에 1% 이하의 알로에 첨가가 바람직한 것으로 나타났다. 밀가루의 이화학 검사 결과 알로에를 1%까지 첨가함에 따라서 반죽의 회분 함량은 점차적으로 증가했지만, 베이글 제품의 부피에는 영향이 없었다. 알로에를 첨가할 시, 제품의 물리화학적 특성 변화는 다음과 같다. Farinograph 결과 특히 가스 안정성이 높아지는 것으로 나타났다. 연화도가 감소한다는 것은 반죽의 물성이 증가한다는 의미인데, 이는 반죽이 탄력성이 있고 제빵성이 좋아진다고 해석할 수 있다. 그러나 Extensograph 결과 반죽의 신장도가 감소하는 것으로 나타났는데, 이는 발효시간을 늘리면 극복할 수 있겠다. Viscograph 결과 최고 점도가 감소하였는데, 이는 굽는 시간을 늘려줌으로써 개선할 수 있겠다. 이상의 결과, 알로에를 1%까지 첨가한 베이글은 알로에의 건강효과를 부여하며, 반죽의 가스 안정성을 높여 제빵성을 향상시키는 것으로 나타났다. This study was carried out to investigate the physicochemical properties of aloe added bagel. The result of sensory evaluation showed that addition of the aloe powder above 1% was not advisable because of its bitterness. Freeze dried aloe powder (0, 1%, 0.5%, 1!) was added to bagel and chemical compositions of doughs were evaluated. The ash content of control was 0.444% and each of the samples (0.1~, 0.5%, 1%) was 0.472%, 0.553%, and 0.633% respectively. Although the ash content of dough increased gradually according to the addition of aloe powder, the volume of the bagel was not affected much. As the amount of the aloe powder was changed, the water absorption rate, the extensibility, and the viscosity of the dough were affected. The physical characteristics of dough were as follow: 1) The water absorption rate of the dough was gradually decreased from 65.3% at control, to 65.2% at 0.1%, 64.2% at 0.5%, 63.5% at 1% each by farinograph. 2) The extensibility of the dough was significantly declined at 1% by extensograph; from 20.7cm at control, to 20.3cm at 0.1%, 18.8cm at 0.5%, and 16.4cm at 1% each . 3) The top viscosity of the dough was sharply declined between 575 B.U at control and 515 B.U at 0.1%, afterwards, 480 B.U at 0.5%, 475 B.U at 1% each by viscograph. Considering the result of the test, aloe added bagel could promote physicochemical properties of dough as well as health effects.
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冷凍반죽을 利用한 醱酵빵 製造에 있어서 適正반죽의 組成
方光雄,鄭基澤,徐錫出,宋亨翼 慶北大學校 農業科學技術硏究所 1988 慶北大農學誌 Vol.6 No.-
Straight no-time method로 조제한 冷凍반죽을 利用한 醱酵빵제조에 있어서 가장 적절한 반죽의 組成을 製빵成積을 중심으로 검토하였다. 硬質밀가루 1,000g에 대하여 壓搾酵母 30g, 설탕 50g, 食鹽20g, 쇼트닝 40g, 브롬산칼륨 75mg, L-ascorbic acid 200mg, yeast food 3g, vital wheat gluten 30g, 제1인산칼슘 400mg, 스테아릴젖산나트륨 8g, 汲水量 680g 으로 冷凍반죽을 만드는 것이 製빵過程에서 膨脹力과 醱酵時間이 적절하고 높은 比容積을 얻을 수 있어서 가장 바람직하였다. Farinograph 성적상의 吸水率보다 높은 68%의 汲水量으로도 乳化劑나 品質改良劑의 多量添加로 반죽의 凍結障害를 억제할 수 있었다. We studied suitable dough formula for yeast-raised breadmaking using frozen dough prepared by straight no-time method, centering around breadmaking quality. The most suitable dough formula based on 1,000g of wheat flours was as follows: compressed yeast; 30g, sucrose; 50g, salt; 20g, shortening; 40g, potassium bromate; 75mg, L-ascorbic acid; 200mg, yeast food; 3g, vital wheat gluten; 30g, calcium phosphate, monobasic; 400mg, sodium stearoyl-2-lactylate; 8g, water; 680g. Breadmaking test employing this formula showed that gassing power and fermentation time were suitable and higher specific loaf volume was obtainable. By using much emulsifiers and dough conditioners, frozen injury of dough was controlable in spite of the addition of more content of water(68%) than that of water (62%) obtained from the farinograph data.
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