Trehalose가 식빵의 품질 특성에 미치는 영향을 평가하기 위하여 밀가루 대비 설탕을 6% 첨가한 것을 대조구로 하여 설탕 6%와 함께 trehalose를 각각 2, 4, 6% 첨가하여 식빵을 제조하였다. 부피 및 ...
http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
https://www.riss.kr/link?id=A100010370
2014
Korean
KCI등재,SCOPUS
학술저널
712-719(8쪽)
4
0
상세조회0
다운로드국문 초록 (Abstract)
Trehalose가 식빵의 품질 특성에 미치는 영향을 평가하기 위하여 밀가루 대비 설탕을 6% 첨가한 것을 대조구로 하여 설탕 6%와 함께 trehalose를 각각 2, 4, 6% 첨가하여 식빵을 제조하였다. 부피 및 ...
Trehalose가 식빵의 품질 특성에 미치는 영향을 평가하기 위하여 밀가루 대비 설탕을 6% 첨가한 것을 대조구로 하여 설탕 6%와 함께 trehalose를 각각 2, 4, 6% 첨가하여 식빵을 제조하였다. 부피 및 비용적, 굽기손실률, 조직감, 수분 함량, 수분활성도, crumb 색도 등을 분석하였고 관능검사를 실시하였다. 부피와 비용적은 trehalose 4% 첨가구가 2,140 mL 및 3.96 mL/g으로 가장 컸고, 굽기손실률은 6% 첨가구가 9.07%로 가장 적었다. 조직감 분석에서 경도는 저장 7일까지 trehalose 4% 첨가구가 가장 낮았다. 수분 함량과 수분활성도는 저장 7일 동안 trehalose 6% 첨가구가 가장 높았고, crumb 색도는 6% 첨가구가 가장 밝은 것으로 나타났다. 관능검사에서 trehalose 4% 첨가구가 96.1점으로 가장 높은 점수를 얻었다. 이상의 trehalose 첨가량을 달리한 식빵 제조 실험에서 제품 특성에 긍정적인 영향을 주는 것으로 나타나 빵에 활용 시 품질 향상에 효과가 있을 것으로 사료되었다.
다국어 초록 (Multilingual Abstract)
This study was carried out to evaluate the effects of trehalose on quality characteristics of white pan bread. Basic formula consisted of bread flour, 6% sucrose, and 0, 2, 4, 6% trehalose, respectively. Loaf volume, specific loaf volume, baking loss ...
This study was carried out to evaluate the effects of trehalose on quality characteristics of white pan bread. Basic formula consisted of bread flour, 6% sucrose, and 0, 2, 4, 6% trehalose, respectively. Loaf volume, specific loaf volume, baking loss rate, moisture content, water activity, crumb color, and sensory evaluation scores were determined for quality characteristics of bread. White pan bread containing 4% trehalose had a higher loaf volume of 2,140 mL and specific loaf volume of 3.96 mL/g. Baking loss rate of white pan bread was the lowest in the loaf containing 6% trehalose. In crumb texture analysis, hardness of loaf containing 4% of trehalose was the lowest after 7 days of storage. Moisture content and water activity of white pan breads increased with increasing level of trehalose. Color of crumbs was the brightest in the loaf containing 6% trehalose. White pan bread containing 4% trehalose scored better in the sensory evaluation than the others. As a result, trehalose affected quality characteristics of white pan bread. Especially, the addition of 4% trehalose to white pan bread had beneficial effects on quality characteristics.
참고문헌 (Reference)
1 강호진, "트레할로스의 첨가가 마이크로웨이브 이용 즉석 백설기의 수분 및 조직감 특성에 미치는 효과" 한국식품과학회 42 (42): 304-309, 2010
2 Czuchajowska Z, "Water activity and moisture content of dough and bread" 66 : 128-132, 1989
3 SAS., "User's guide. ver. 8.2" SAS Institute 2001
4 Masaru K, "Trehalose production with a new enzymatic system from Sulfolobus solfataricus KM1" 6 : 223-233, 1999
5 Draženka K, "Trehalose improves flavour retention in dehydrated apricot puree" 40 : 425-435, 2005
6 Ohtake S, "Trehalose : current use and future applications" 100 : 2020-2053, 2011
7 Richards AB, "Trehalose : a review of properties, history of use and human tolerance, and results of multiple safety studies" 40 : 871-898, 2002
8 Elbein AD, "The metabolism of alpha, alpha-trehalose" 30 : 227-256, 1974
9 Trevisol ET, "The effect of trehalose on the fermentation performance of aged cells of Saccharomyces cerevisiae" 90 : 697-704, 2011
10 Kubota M, "The development of α, α-trehalose production and its applications" 51 : 63-70, 2004
1 강호진, "트레할로스의 첨가가 마이크로웨이브 이용 즉석 백설기의 수분 및 조직감 특성에 미치는 효과" 한국식품과학회 42 (42): 304-309, 2010
2 Czuchajowska Z, "Water activity and moisture content of dough and bread" 66 : 128-132, 1989
3 SAS., "User's guide. ver. 8.2" SAS Institute 2001
4 Masaru K, "Trehalose production with a new enzymatic system from Sulfolobus solfataricus KM1" 6 : 223-233, 1999
5 Draženka K, "Trehalose improves flavour retention in dehydrated apricot puree" 40 : 425-435, 2005
6 Ohtake S, "Trehalose : current use and future applications" 100 : 2020-2053, 2011
7 Richards AB, "Trehalose : a review of properties, history of use and human tolerance, and results of multiple safety studies" 40 : 871-898, 2002
8 Elbein AD, "The metabolism of alpha, alpha-trehalose" 30 : 227-256, 1974
9 Trevisol ET, "The effect of trehalose on the fermentation performance of aged cells of Saccharomyces cerevisiae" 90 : 697-704, 2011
10 Kubota M, "The development of α, α-trehalose production and its applications" 51 : 63-70, 2004
11 Minervini F, "Scouting the application of sourdough to frozen dough bread technology" 54 : 296-304, 2011
12 Higashiyama T, "Novel functions and applications of trehalose" 74 : 1263-1269, 2002
13 Lee JH, "New practical bread & cake" Jigumoonwhasa 34-138, 2012
14 KFDA., "Korean Food Code" Korean Food and Drug Administration 3-4, 2002
15 Kopjar M, "Influence of trehalose addition on instrumental textural properties of strawberry pastes" 11 : 646-655, 2008
16 Birch GG., "In Advances in Carbohydrate Chemistry" Academic Press 201-225, 1963
17 Kazuyuki O, "Functional properties of trehalose" 49 : 351-357, 2002
18 Takeuchi K, "Function and application of trehalose : Application of cosmetical and pharmaceutical field" 5 : 101-103, 2000
19 Selomulyo VO, "Frozen bread dough : effects of freezing storage and dough improvers" 45 : 1-17, 2007
20 Murao S, "Enzymatic synthesis of trehalose from maltose" 49 : 2113-2118, 1985
21 Imamura K, "Effects of types of sugar on the stabilization of protein in the dried state" 92 : 266-274, 2003
22 Gil MJ, "Effect of water content and storage time on white pan bread quality : instrumental evaluation" 205 : 268-273, 1997
23 Nishant KJ, "Effect of trehalose on protein structure" 18 : 24-36, 2008
24 Hallén E, "Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour" 63 : 177-184, 2004
25 Puhr DP, "Effect of baking absorption on bread yield, crumb moisture, and crumb water activity" 69 : 582-586, 1992
26 Alma DTV, "Dough and crumb grain changes during mixing and fermentation and their relation with extension properties and bread quality of yeasted sweet dough" 45 : 530-539, 2010
27 Tanaka K, "Development of trehalose and its properties" 52 : 45-51, 2009
28 Edoardo C, "Characterization of the Maillard reaction in bread crisps" 228 : 311-319, 2008
29 Ronald HZ, "Bread lecture book" American Institute of Baking 1311-1317, 1993
30 Pyler EJ., "Baking science and technology" Sosland Publishing Company 742-, 1988
31 Kotoki D, "Baking loss of bread with special emphasis on increasing water holding capacity" 47 : 128-131, 2010
32 AACC., "Approved methods of AACC" American Association of Cereal Chemists 1985
Threonine과 Sucrose를 이용한 인삼의 색상 발현 모니터링
반응표면분석법을 이용한 인진쑥 유효성분의 에탄올 추출조건 최적화
학술지 이력
연월일 | 이력구분 | 이력상세 | 등재구분 |
---|---|---|---|
2023 | 평가예정 | 해외DB학술지평가 신청대상 (해외등재 학술지 평가) | |
2020-01-01 | 평가 | 등재학술지 유지 (해외등재 학술지 평가) | |
2014-06-24 | 학회명변경 | 한글명 : 한국식품영양과학회지 -> 한국식품영양과학회영문명 : Journal of the Korean Society of Food Science and Nutrition -> The Korean Society of Food Science and Nutrition | |
2014-04-02 | 학회명변경 | 한글명 : 한국식품영양과학회 -> 한국식품영양과학회지영문명 : 미등록 -> Journal of the Korean Society of Food Science and Nutrition | |
2011-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2009-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2007-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2005-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2002-07-01 | 평가 | 등재학술지 선정 (등재후보2차) | |
2000-01-01 | 평가 | 등재후보학술지 선정 (신규평가) |
학술지 인용정보
기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
---|---|---|---|
2016 | 1.03 | 1.03 | 1.13 |
KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
1.18 | 1.2 | 1.993 | 0.21 |