$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

매생이 분말을 첨가한 식빵 제조 및 그 특성에 관한 연구

Studies on the Manufacture and Quality Characteristics of Bread made with Capsosiphon fulvecense Powder

水産海洋敎育硏究 = Journal of fisheries and marine sciences education, v.21 no.1 = no.43, 2009년, pp.28 - 42  

홍석철 (군산대학교) ,  최선남 (군산대학교)

Abstract AI-Helper 아이콘AI-Helper

For the utilization of seaweed (Capsosiphon fulvecense, algae) powder as an ingredient of bread, the quality of bread made with different concentration of seaweed powder was evaluated with physical and sensory properties. The powdered algae was shown to have crude protein content at 25.38%. The majo...

주제어

참고문헌 (49)

  1. 김병묵.이성곤(1997). 수산식품 가공학, 진로연구사. 435-437 

  2. 김종균.김광수.김순희(2001). 농산가공식품의 이론과 실제, 석학당. 88 

  3. 김재욱(1998). 식품가공 실험실습법, 향문사 

  4. 김우정.구경형(2000). 식품관능검사법, 도서출판 효일. 95-119 

  5. 배종호(2000). 제과 제빵학, 형설출판사. 71 

  6. 정동효.남상열.정호권(1990). 생화학, 선진문화사. 219-220 

  7. 永原太郎.岩尾裕之.久保彰治(1967). 全訂食品分析法(田書店), 134 

  8. 彼多野博行(1964). 'アミノ酸 自動分析法', 日本 : 化學同人, 63 

  9. 日本パン 技術硏究所. (1981). パン試驗法, 52 

  10. 松本傳(1988). 製パン科學, 25 

  11. 中由照(1979). “食品の味と香の尺度”, '化學と生物', 17:131 

  12. Abdel-Fattah AF, Hussein MD and Fuad ST. (1978). Carbohydrates of the brown seaweed Dictyta dichothoma, Phytochemistry 17, 741-743 

  13. A.O.A.C.(1995). 'Official Methods of Analysis', 16th ed, Assocoation of Official Analytical Chemists, Washington, D.C 

  14. A.O.C.S : Official and tentative method of analysis. Association oil chemists, society, 3rd ed., Chempaign, American Association of Cereal Chemists (A.A.C.C), (1984), Offic, Anal, Chem, Washington, 14th ed 

  15. Bae JH, Woo HS, Choi HJ and Choi C.(2001). Qualities of bread added with Korean persimmon (Diospyros kaki L. folium) leaf powder, J Korean Soc Food Sci Nutr 30, 882-887 

  16. Bae JH, U HS, Choe HJ and Choe C.(2003). Quality Characteristics of the White Bread Added with Onion Powder, Korean J Food Sci Technol 35(8), 1124-1128 

  17. Cho Bong Je and Rhee Seong Kap.(2003). Studies on the preparation of the Bread by Using Soybean Curd Dregs, J. Korean Soc. 1nd. Food Technol. 7(1), 1-8 

  18. Cho MK and Lee WJ.(1996). Preparation of high-fiber bread with barley flour, Korean J Food Sci Technol 28, 702-706 

  19. Choi JH. (2001). Quality characteristics of the bread with sprouted brown rice flour, Korean J Food Cookery Sci 17(4), 323-328 

  20. Choi JH, Choi JS, Byun DS and Yang DS.(1986). Basic studies in the development of diet for the treatment of obesity, Ⅱ. Comparison of the inhibitory effect of algae and crude drug components on obesity, Bull Korean Fish Soc 19, 485-492 

  21. Chung YH, Lee EH and Kwang S.(1985) Korean Fish, Soc 18(5), 433-438 

  22. Colliec S, Fischer AM, Tapon-Bretaudiere H, Boisson C, Durand P and Jozefonvicz J.(1991). Anticoagulant of a fucoidan fraction, Thrombosis Res 64, 143-147 

  23. Griswold, R. M.(1962). 'The Experimental Study of Foods', Houghton Mifflin Co. Boston 

  24. Haroun-Bouhedja F, Ellouali M, Sinquin C and Boisson-Vidal C.(2000). Relationship between sulfate groups and biological activities of fucans, Thrombosis Res 100, 453-359 

  25. Irvine, G.N., Bradley, J.W. and Martin, G.C. (1961). A Farinograph Technique forMacaroni Doughs Cereal Chem 38, 153 

  26. Im JG and Kim YH.(1999). Effect of green tea addition on the quality of white bread, Korean J Soc. Food Sci 15, 395-400 

  27. Folch J, Lees M and Sloane-Stanley GH.(1957). sloame stanley, J. Bid. chem 226, 497 

  28. Jung DS, Lee FJ and Eun JB.(2002). Quality Properties of Bread Made of Wheat Flour and Black Rice Flour, Korean J Food Sci. Technol 34(2): 232-237 

  29. Jung JY, Kim WJ and Chung HJ.(2006). Quality Characteristics of Bread Containing Laminaria Powder, J Korean Soc Food Sci. Nutr 30(9), 1260-1266 

  30. Jung HS, Noh KH, GO MK and Song YS. (1999). Effect of Leek (Allium tuberrosum) powder on Physicochemical and Sensory 28(1), 113-117 

  31. Kang WW, Kim GY, Kim JK and Oh SL. (2000). Quality characteristics of the bread added persimmon leaves powder. Korean J Soc Food Sci 16, 336-341 

  32. Kang, Y. S.(2000). A Comprehensive Bibliography on the Fishery Special Commodity in Korea. National Federation of Fisheries Cooperatives Cultural history 418-421 

  33. Kwon HR and Ahn MS.(1995). A study on rheological and general baking properties of breaes and their rusks prepared of various cereal flours (1), Korean J Soc Food Sci 11, 79-486 

  34. Kwon EA, Chang MJ and Kim SH.(2003). Quality Characteristics of Bread Containing Laminaria Powder, J Korean Soc Food Sci Nutr 32(3), 406-412 

  35. Kim EH, Vuksan V and Wong E.(1996). The relationship between viscosity of soluble dietary fiber and their and their hypoglycemic effects, Korean J Nutr 29,615-621 

  36. Kim EJ, Kim SM.(1998). Bread properties utilizing extracts of pine needle according to preparation method, Korean J Food Sci Technol 30, 542-547 

  37. Kim YY, Lee KW, Kim GB, Cho YJ.(2000). Studies on physicochemical and biological properties of depolymerized alginate from sea tangle, Laminaria japonicus by thermal decomposition, J Korean Fish Soc 33, 393-398 

  38. Kim SH, Park HY and Park WK.(1988). Determination and Physical Properties ofDietary Fiber in Seaweed Products, J. Korean Soc Food Nutr 17(4), 320-325 

  39. Lee JH, Kwak EJ, Kim JS, Lee YS.(2007). Quality Characteristics of Sponge Cake added with Mesangi(Capsosiphon Fulvescens) Powder Korean J Food Cookery Sci 23(1), 83-89 

  40. Lee KS and Lee SR.(1996). Retarding effect of dietary fibers on the glucose and bile acid movement across a dialysis membrane in vitro, Korean J Nutr 29, 738-746 

  41. Lee Hs, Choi MS, Lee YK, Park SH and Kim YJ,(1996). A study on the development of high-fiber supplements for the diabetic patients (Ⅰ)-Effect of seaweed supplementation on the gastrointestinal function and diabetic symptom control in steptozotocin-induced diabetic rats, Korean J Nutr 29, 286-295 

  42. Mori H, Kwame H, Nishide HK and Nisizawa M.(1982). Sugar constituents of some sulfated polysaccharides from the sporophylls of wakkame (Undari pinnatifide)and their biological activities, Proc. 10th Intern, Seaweed Symp, 109 

  43. Maleki M, Noseney RC and Mattern PJ.(1980). Effects of loaf volume, moisture content and protein quality on the softness and staling rate of bread, Cereal Chem 57, 138-140 

  44. Nishino T, Yokoyama G, Dobashi K, Fujihara M, Nagumo T.(1989). Isolation, purification and characterization of fructose-containing sulfated polysaccharides from the brown seaweed Ecklonia jurome and their blood-anticogulant activities, Carbohydrate Res 186, 119-129 

  45. Nishino T, Aiza Y and Nagumo T.(1991). The relation between the molecular weight and the anticoagulant of fucan sulfates from the brown seaweed Ecklinia kurome, Agric Biol Chem 55, 791-797 

  46. Park JC, Chio JS, Song SH, Chio MR, Kim KY and Choi JW.(1997). Heptoprotective effect of extracts and phelic compound from marine algae in bromobenzene-treated rats, Korean J Pharm acogn 28(4), 239-246 

  47. Rhu BH, Kim DS, Cho Kj and Sim DB,(1989). Antitumor activity of seaweeds toward Sarcoma-180, Korean J Food Sci Technol 21, 595-600 

  48. Waters Associates(1983). Official method of amino acid analysis, Amino acid analysis system of operators manual of the Waters Associates, U.S.A. 37 

  49. Yang HC, Jung KM, Gang KS, Song BJ, Lim HC, Na HS, Mun H. and Heo NC.(2005). Physicochemical Composition of Seaweed lvescens(Capsosiphon fulvescens) Korean J Food Sci Technol 37(6), 912-917 

저자의 다른 논문 :

섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트