최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국생활과학회지 = Korean journal of human ecology, v.22 no.6, 2013년, pp.723 - 736
To examine the quality characteristics of bread made of different amounts of chia seed powder, a functional food ingredient, this study made bread by adding chia seed powder by 1%, 3%, and 5% of the flour weight. When bread dough properties were determined using mixograph, all doughs were appropriat...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
치아시드에 함유되어 있는 것은? | USDA(United States Department of Agriculture 2010)에 따르면 치아시드의 100 g 에 식이섬유가 39 g, 단백질 14 g, 지방 31 g, 기타 등으로 이루어져 식이섬유가 많이 함유되어있고, 치아시드의 지방은 종실무게의 25-38 %를 차지하며 몸에 좋은 불포화지방산인 α-linolenic acid 가 함유되어있다(Ayerza, 1995). | |
치아시드의 유래는? | 꽃은 보라색과 하얀색이고, 줄기의 끝에 뾰족한 모양의 집단을 이룬다. 멕시코와 과테말라에서 유래되었으며 콜로버스 신대륙발견 이전에 고대 아즈텍 문명에 의해서 재배되었고(Cha, 2011), 가공하지 않은 상태로 섭취하였다. 최근에는 멕시코에서 물이나 주스에 넣어 chia fresca 형태로 먹거나 케이크와 비스킷을 만들 때 분말로 첨가하여 먹는다. | |
치아시드란? | 치아시드(Salvia hispanica L.)는 ‘Chia’ 라 불리며 차조기과(Lamiaceae)의 민트 속에 1년생 식물로 키는 1m 까지 크고 잎의 길이는 4~8 cm, 넓이는 3~5 cm정도이다. 꽃은 보라색과 하얀색이고, 줄기의 끝에 뾰족한 모양의 집단을 이룬다. 멕시코와 과테말라에서 유래되었으며 콜로버스 신대륙발견 이전에 고대 아즈텍 문명에 의해서 재배되었고(Cha, 2011), 가공하지 않은 상태로 섭취하였다. |
AACC. (1995a). Approved Methods of the AACC 9th ed. Method 54-40. American association of cereal chemists St. Paul, Minnesota. USA.
AACC. (1995b). Approved Methods of the AACC 9th ed. Method 10-10A. American association of cereal chemists St. Paul, Minnesota. USA.
AACC. (1995c). Approved methods of the AACC 9th ed. Method 02-52 : pH and TTA determinations. American Association of Cereal Chemists. St. Paul, Minnesota. USA.
An, H. Y. & Lee, K. S. (2010). Quality characteristics of pan bread by the addition of cranberry powder. J East Asian Soc Dietary Life, 20(5), 697-705.
An, H. Y., Lee, K. S. & Park, S. J. (2008). Quality characteristics of white pan bread with Mesangi(Capsosiphon fulvecense). J East Asian Soc Dietary Life, 18(4), 563-568.
An, H. Y. & Hwang, Y. K. (2013). Quality characteristics of yellow layer cake added with coffee silver skin. The Korean Jounal of Culinary Research, 17(3), 33-45.
Ayerza, Jr. R. (1995). Oil content and fatty acid composition of chia(Salvia hispanica L.) from five northwesterm loactions in Argentina. J. Am. OilChem, Soc. 72, 1079-1081.
Bennion, E. B, Bamford G.S.T.(1997). The technology of cake making. 6th ed, Blackie Academic & Professional. 275-286, Landon.
Campana, L. E., Sempe, M. E. & Filgueira, R. R. (1993). Physical, chemical and baking properties of wheat dried with microwave energy. Cereal Chem, 70, 760-762
Cha, K. Y. (2011). Effects of linseeds and chiaseeds dietary feeding on the quality characteristics and functionality of milk. MS Degree Kang won University.
Cho, M. K. & Lee, W. J. (1996). Preparation of high -fiber bread with soybean curd residue and Makko11i(Rice Wine) residue. J Korean Soc Food Sci, Nutr 25(4), 632-636.
Choi, I. J. (2013). Quality characteristics of white pan bread with the addition of banana. MS Degree Graduate school of Tourism Kyung Hee University.
Choi, S. H. (2011). Quality characteristics of white pan bread added with perilla leaf powder. The Korean Jounal of Culinary Research. 17(3), 172-180.
Choi, S. N. & Chung, N. Y. (2007).The Quality characteristics of bread with added buckwheat powder. Korean J. Food Cookery SC. 23(5), 664-670
Elmehdi, H. M, Page, J.H. & Scanlon, M.G. (2007). Evaluating dough density changes during fermentation by different techniques. Cereal Chem 84(3), 250-252.
Hong, S. Y. & Shin, G. M. (2008). Quality characteristics of white pan bread with garlic powder. Korean J. Food & Nutr 21(4), 485-491.
Hwang, S. Y., Choi, O. K. & Lee, H. J. (2001). Influence of green tea powder on the physical properties of the bread flour and dough rheology of white pan bread. Korean J. Food & Nutr. 14(1), 34-39.
Jang, K. W., Park, S. H. & Ha, S. D. (2003). Market trends in functional foods. Food Science and Industry 36(1), 7-25.
Jeon, T. G., An, H. L. & Lee, K. W. (2010). Quality characteristics of bread added with turmeric powder. Journal of the East Asian Society of Dietary Life, 20(1), 113-121.
Ju, H. W. (2010). A study on quality characteristics of bread with the addition of black garlic powder. MS Degree Graduate school of Tourism Kyung Hee University.
Ju, H. W., An, H. L. & Lee, K. W. (2010). Quality characteristics of bread added with black garlic powder. The Korean Jounal of Culinary Researc,. 16(4), 260-273.
Kang, M. J. (2002). Quality characteristics of the bread added dandelion leaf powder. Korean Journal of Food Preservation, 9(2), 221-227.
Kim, J. H., Lee, M. H., Lee, S. A. & Choi, Y. S. (2010). Quality characteristics of pan bread added with black garlic flour. The Korean Jounal of Culinary Researc,16(3), 286-297.
Kim, J. Y., Kim, O. Y., Yoo, H. J., Kim, T. I., Kim, W. H., Yoon, Y. D. & Lee, J. H. (2006). Effects of fiber supplements on functional constipation. The Korean Journal of Nutrition, 39(1), 35-43.
Kim, K. H., Lee, J. O., Paek, S. H. & Yook, H. S. (2009). Quality characteristics of pound cakes containing various levels of aged garlic during storage. Journal of the East Asian Society of Dietary Life, 19(2), 238-246.
Kim, K. T., Choi, A. R., Lee, K. S., Joung, Y. M. & Lee, K. Y. (2007). Quality characteristics of bread made from domestic Korean wheat flour containing cactus chounnyuncho(Opuntia humifusa) powder. Korean J Food Cookery SCI, 23(4), 461-468.
Kim, Y. S. (1998). Quality of wet noodle prepared with wheat flour and mushroom power. Korean J. Food Sci.Technol. 30, 1373-1380.
Kwon, K. S., Kim, Y. S., Song. G. S. & Hong, S. P. (2001). Quality characteristics of bread with Rubi Fructus(Rubus coreanus Miquel) juice. Korean J. Food & Nutr, 17(3), 272-277
Lee, S. J., Paik, J. E. & Han, M. R. (2008). Effect of xylitol on bread properties. Korean J. Food & Nutr, 21(1), 56-63.
Lee, Y. T. (2003). Quality characteristies of high-fiber breads added with domestic wheat bran. J. Korean Soc. Agric. Chem. Biotechnol. 46(4), 323-328.
Lembo, A., Camilleri M. (2003). Chronic constipation. N Engl J Med, 349, 1360-1368.
Miller, R. A., Graf, E. & Hoseney, R. C. (1994). Leavened dough pH determination by an improved method. J Food Science 59(5), 1086-1087.
Park, S. H. (2006). Studies on the characterstics of the yellow layer cake with mugwort powder. MS Degree Hankyong National University.
Park, S. M., Kim, Y. S., Yoon, I. C., Sea, E. H., KO, B. S. & Choi, S. B. (2002). Development and hypoglycemic effect of low-fat and sugar-free cookie. Korean J. Food Sci. Techno, 34(3), 487-492.
Song, Y. K., Hwang, Y. K., Lee, H. T., An, H. L. (2013). Quality characteristics of pan bread with the addition of Korean whole wheat flour. J East Asian Soc Dietary Life 23(5), 586-596.
Shin, G. M. & Kim, D. Y. (2008). Quality characteristics of white pan bread by angelica gigas nakai powder. Korean J. Food Preserv, 15(4), 497-504.
USDA(United States Department of Agriculture) SR21 Nutrient Data. (2010). Nutrition Facts for dried chia seeds one ounce.
Walker, A. E. & Warker, C. E. (2001). Documentation and user's instruction for mixmart. National Manufacturing Division, Lincoln, NE, USA.
Wiggins, C. (1998). Proving baking and cooling in technology of breadmaking. Thomson Science, 133-136.
Yeom, K. H., Kim, M. Y. & Chun, S. S. (2010). Quality characteristics of white bread with barley leaves tea powder. Korean J. Food Cookery SCI. 26(4), 398-405.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.