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NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.23 no.5, 2013년, pp.546 - 560
In this study, a natural fermentation starter formulation was developed for manufacturing Korean bread products by substituting baker's yeast with naturally fermented blueberry starters. As the incubation time of the blueberry extracts increased, the pH and total titratable acidity increased. The sw...
핵심어 | 질문 | 논문에서 추출한 답변 |
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블루베리 중에서 상업적으로 중요한 세종류는? | 한편, 블루베리는 진달래과(Ericaceae) 산앵도나무속(Vaccinium)에 속하는 북아메리카 원산의 관목성 식물로서 북미에서는 하이부시 블루베리(V. corymbosum), 로우부시 블루베리(V. angustifolium) 및 래빗아이 블루베리(V. ashei) 등의 세종류가 상업적으로 중요한 과실로 재배되고 있다(WestwoodMN 1993). 열매는 거의 둥글고, 1개가 1∼1. | |
사워도우 빵은 무엇인가? | 최근 제빵 산업은 소비자의 건강을 위해 자연친화적이고 건강지향적인 사워도우(sourdough) 빵에 대한 다양한 연구와 상품화가 진행되고 있는데, 이러한 사워도우는 제빵에서 제빵효모와 같은 팽창제의 역할, 풍미, 소화성, 영양생리, 신선도 및 저장성 기능을 향상시키기 위해서 사용되고 있다(Kim & Chun 2008a). 사워도우 빵은 북유럽에서 곡류를 갈아 거친 상태의 분말에 물을 첨가하여 만들어졌던 오랜 역사를 가진 빵의 종류로(Lee et al2003) 밀가루와 호밀 가루 등의 탄수화물이 야생효모와 젖산균에 의해 분해 및 발효되어 젖산, 초산, 알코올과 이산화탄소가 형성되어 부풀어 오른 반죽을 구운 것이다(Kulp & Lorenz 2003, Vuyst & Nneysens 2005). 이러한 사워도우 빵은호밀 가루와 보리 가루 등의 첨가로 인하여 건강빵으로 인식되고 있으며, 상업용 효모를 이용한 일반적인 yeast-bread 보다 제품의 질감, 향, 관능적 특성 및 저장성 등이 우수하다고 한다(Corsetti et al 1998, Rouzaud & Martinez-Anaya 1993). | |
블루베리의 열매는 어떤 특징을 갖는가? | ashei) 등의 세종류가 상업적으로 중요한 과실로 재배되고 있다(WestwoodMN 1993). 열매는 거의 둥글고, 1개가 1∼1.5 g이며, 짙은 하늘색, 붉은 빛을 띤 갈색, 검은색이고, 겉에 흰 가루가 묻어있다. 달고 신맛이 약간 있기 때문에 날것으로 먹기도 하고, 주스․잼․통조림 등으로 가공되거나 제과원료로 폭넓게 이용되고 있다(Lee & Lee 2007). 블루베리 성숙 과실에는 기능성 물질인 안토시아닌과 카로티노이드 색소가 다량 함유되어 있어 항산화(Su & Chien 2007), 항당뇨(Martineau et al2006) 및 항암작용(Parry et al 2006)이 뛰어나고, 또한 로돕신(rhodopsin) 재합성 작용의 활성화를 촉진하여 눈의 피로를 풀어주고, 시야를 맑게 한다고 한다(전라북도농업기술원2009). |
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전라북도농업기술원 (2009) 기능성과수 블루베리의 품종특성, 번식 및 재배기술 연구. 농촌진흥청. pp 5-6.
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