폐기되는 난각으로부터 칼슘성분을 회수하여 재활용하는 방안으로서 유기산 난각칼슘염을 제조하고 생면에 첨가하여 첨가량에 따른 반죽특성, 조리성질에 미치는 영향과 숙면의 물성을 조사하였다. 칼슘염을 밀가루에
Organic acids-eggshell calcium salts were prepared to recycle calcium component from discarded egg shells, and the effects of addition of the salts on dough characteristics of raw noodle and physical properties of cooked noodle were also investigated. Based on Farinograms, calcium malate (CM) affected absorption, stability time, and development time more considerably than calcium citrate (CC). Maximum concentrations of both CM and CC with little influence on dough characteristics were found to be 0.1% and 0.4%, respectively. Addition of calcium salts led to reduce the volume expansion rate of cooked noodle and this was more clearly shown in a sample fortified with CM than CC. As for CC, addition of more than 0.6% resulted in rapid increase in springiness which was in a good agreement with sensory evaluation results. Calcium ion concentration of cooked noodle fortified with 0.4% CC was 48 ppm, equivalent to 86 mg of calcium obtained from 200 g of cooked noodle.
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