거품성능과 겔형성능이 우수한 것으로 확인된 난백분말(pH 6.34, 72.5℃; pH 6.74, 66.5℃; pH 7.72, 76℃)과 상업용 난백분말로 각각 엔젤 푸드 케이크를 제조하여 일반적인 특성을 조사하였다. pH 6.74,...
http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
https://www.riss.kr/link?id=A82754218
2009
Korean
594
SCOPUS,KCI등재
학술저널
167-172(6쪽)
5
0
상세조회0
다운로드국문 초록 (Abstract)
거품성능과 겔형성능이 우수한 것으로 확인된 난백분말(pH 6.34, 72.5℃; pH 6.74, 66.5℃; pH 7.72, 76℃)과 상업용 난백분말로 각각 엔젤 푸드 케이크를 제조하여 일반적인 특성을 조사하였다. pH 6.74,...
거품성능과 겔형성능이 우수한 것으로 확인된 난백분말(pH 6.34, 72.5℃; pH 6.74, 66.5℃; pH 7.72, 76℃)과 상업용 난백분말로 각각 엔젤 푸드 케이크를 제조하여 일반적인 특성을 조사하였다. pH 6.74, 66.5℃와 pH 7.72, 76℃의 조건으로 제조된 난백분말로 만든 엔젤 푸드 케이크의 거품과 반죽의 비중, 케이크의 부피 및 물성 등을 측정한 결과는 난백을 사용하여 만든 대조구와 차이가 없는 것으로 나타나고 있으나 상업용 난백분말로 제조한 케이크는 모든 면에서 크게 떨어지는 것으로 나타났다. 종합적 기호도 면에서는 처리 조건 pH 6.74, 66.5℃의 난백분말로 만든 엔젤 푸드 케이크만이 대조구와 유사하게 평가되고 나머지는 다소 낮았으며, 상업용 난백분말로 만든 엔젤 푸드 케이크는 아주 낮았다. 따라서 난백의 pH를 6.74로 조정한 후 건조온도 66.5℃에서 제조한 난백분말은 엔젤 푸드 케이크를 만드는데 적합한 조건으로 나타났다.
다국어 초록 (Multilingual Abstract)
The principal objective of this study was to determine the optimum manufacturing conditions of egg white with high foaming property for the production of angel food cakes. The egg whites were desugarized and powdered at predetermined pHs and drying te...
The principal objective of this study was to determine the optimum manufacturing conditions of egg white with high foaming property for the production of angel food cakes. The egg whites were desugarized and powdered at predetermined pHs and drying temperatures. The physicochemical properties of the produced cakes were measured and sensory evaluations were conducted on a 9-point scale. The volume and textural properties of cakes produced from spray-dried egg whites did not differ from those of the cakes prepared from the control egg whites. The pH of batter and the specific gravity of foam and batter with egg white powder at pH 6.74/66.5℃ did not differ from those of the control, whereas the one prepared with commercial powder lost the characteristics of cake to a significant degree. The overall acceptance scores of egg white powder of pH 6.74/66.5℃ and commercial powder were 6.25 and 2.33 as compared to the control (6.42). These results indicate that the egg white powder that was desugarized, pH-adjusted to 6.74, and dried at 66.5℃ might be utilized to prepare angel food cakes with the desirable physicochemical and sensory attributes.
참고문헌 (Reference)
1 이경애, "방사선 조사 난백이 엔젤 푸드 케이크의 특성에 미치는 영향" 한국식품조리과학회 18 (18): 30-33, 2002
2 Pomeranz Y, "Wheat Chemistry and Technology"
3 SAS Institute, Inc, "SAS User’'s Guide"
4 Okmoto S, "Protein sources and its activity" 37 : 41-49, 1990
5 Poole S, "Protein interactions : The importance in the foaming of heterogeneous protein system" 35 : 701-711, 1984
6 Yang JS, "Properties of egg white" 32 : 42-55, 1999
7 Chabot JF, "Preparation of food science sample for SEM" 3 : 279-286, 1979
8 Song JC, "Physical, Functional, textural and rheological properties of foods. 3rd ed" UUP 464-472, 2000
9 Pyler EJ, "Physical and chemical test methods. In: Baking Science and Technology 3rd ed." Sosland Publishing Co 992-998, 1988
10 Mizukoshi M, "Phenomena of suspension (5). Study of cake formula" 39 : 39-41, 1992
1 이경애, "방사선 조사 난백이 엔젤 푸드 케이크의 특성에 미치는 영향" 한국식품조리과학회 18 (18): 30-33, 2002
2 Pomeranz Y, "Wheat Chemistry and Technology"
3 SAS Institute, Inc, "SAS User’'s Guide"
4 Okmoto S, "Protein sources and its activity" 37 : 41-49, 1990
5 Poole S, "Protein interactions : The importance in the foaming of heterogeneous protein system" 35 : 701-711, 1984
6 Yang JS, "Properties of egg white" 32 : 42-55, 1999
7 Chabot JF, "Preparation of food science sample for SEM" 3 : 279-286, 1979
8 Song JC, "Physical, Functional, textural and rheological properties of foods. 3rd ed" UUP 464-472, 2000
9 Pyler EJ, "Physical and chemical test methods. In: Baking Science and Technology 3rd ed." Sosland Publishing Co 992-998, 1988
10 Mizukoshi M, "Phenomena of suspension (5). Study of cake formula" 39 : 39-41, 1992
11 Kato A, "New approach to improve the gelling and surface functional properties of dried egg white by heating in dry state" 37 : 433-437, 1989
12 Pernell CW, "Measurement yield stress of protein foams by vane rheometry" 65 : 110-114, 2000
13 Liang Y, "Kristinsson HG. Influence of pH-induced unfolding and refolding of egg albumen on its foaming properties" 70 : C222-C230, 2005
14 Franke K, "Influence of spray drying conditions on functionality of dried whole egg" 82 : 1837-1841, 2002
15 HammershØj M, "Importance of hen age and egg storage time for egg albumen foaming" 34 : 118-120, 2001
16 Kinsella JE, "Functional properties of protein: Possible relationships between structure and function in foams" 7 : 273-288, 1981
17 Yang SC, "Functional properties of eggs in foods. In: Egg Science and Technology" Food Products Press 405-463, 1995
18 Sato Y, "Functional properties of acetylated and succinylated egg white" 4 : 2163-, 1977
19 Bower J, "Food Theory and Applications. 2nd ed" Mac Millan 326-, 1992
20 Foegeding EA, "Factors determining the physical properties of protein foams" 20 : 284-292, 2006
21 Johnson TM, "Egg albumin proteins interactions in an angel cake system" 46 : 1231-1236, 1981
22 Yang ST, "Effects of protein concentration, heat treatment and pH on the foaming properties of caseinate" 37 : 259-265, 1994
23 Oldham AM, "Effect of tartar level and egg white temperature on angel food cake quality" 29 : 111-124, 2000
24 Reidle MA, "Effect of soy field flour substitution on physical characteristics of chemically leavened quick bread" 60 : 367-370, 1983
25 Jeong Yeon Kim, "Effect of pH Adjustment during Production of Egg White Powder onFoaming and Gelling Properties" 한국식품과학회 15 (15): 418-423, 2006
26 Ayadi MA, "Effect of moderate spray drying conditions on functionality of dried egg white and whole egg" 73 : E281-E287, 2008
27 Kawasome S, "Effect of butter content on the texture of sponge cakes" 41 : 71-75, 1990
28 AACC, "Approved Method of the AACC. 10th ed. Method 10-15"
29 Doerry W, "AIB Baking Technology"
Bacillus subtilis HA를 이용한 soybean grit의 고체발효 기간에 따른 생리활성물질 생산 및 항산화 효과
소맥 gluten 산가수분해물을 이용한 마이야르 반응물질의 이화학적 특성 및 항산화성
건마늘과 건양배추의 방사선 조사여부 확인을 위한 물리적 마커 분석
방사선 조사된 라면수프의 조사선원에 따른 전자스핀공명 분석특성
학술지 이력
연월일 | 이력구분 | 이력상세 | 등재구분 |
---|---|---|---|
2023 | 평가예정 | 해외DB학술지평가 신청대상 (해외등재 학술지 평가) | |
2020-01-01 | 평가 | 등재학술지 유지 (해외등재 학술지 평가) | |
2010-11-23 | 학회명변경 | 영문명 : Korean Society Of Food Science And Biotechnology -> Korean Society of Food Science and Technology | |
2010-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2008-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2006-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2004-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2001-07-01 | 평가 | 등재학술지 선정 (등재후보2차) | |
1999-01-01 | 평가 | 등재후보학술지 선정 (신규평가) |
학술지 인용정보
기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
---|---|---|---|
2016 | 1.03 | 1.03 | 1.1 |
KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
1.11 | 1.08 | 2.013 | 0.18 |