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NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.24 no.5, 2014년, pp.621 - 630
이의석 (충남대학교 농업생명과학대학 식품공학과) , 정용남 (우송정보대학 외식조리학부) , 문영자 (우송정보대학 식품영양조리학부) , 홍순택 (충남대학교 농업생명과학대학 식품공학과)
This study presents the quality characteristics of blueberry bread. Blueberry fruit powder was added to bread dough at various concentrations ranging from 3~9%, after which physicochemical properties of dough and bread containing blueberry fruit powder were determined. The pH, loaf volume, specific ...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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블루베리 분말 첨가량을 달리하여 제조한 반죽을 1차 발효 조건(온도 30±2℃, 습도 75±5%)하에 120분간 발효시키면서 부피 팽창정도를 관찰하였을 때, 분말 첨가량이 증가함에 따라 부피 팽창이 감소하는 이유는 무엇인가? | 대조군의 발효 팽창 정도는 실험군에 비해 높았으며, 실험군은 블루베리 분말 첨가량이 증가할수록 발효 팽창 정도는 감소하는 경향을 나타내었다(대조군 135 mL, 3% 115 mL, 6% 105 mL, 9% 100 mL). 이는 한라봉 분말(Bing & Chun 2013) 및 새송이 분말(Lee et al 2009)을 첨가한 식빵 제조 과정에서 나타난 반죽의 발효 팽창력 변화와 유사한 결과로서, 본 실험에서 블루베리 분말 첨가량이 증가할수록 분말 중 유기산으로 인해 반죽의 pH는 낮아져 효모의 활성이 저해되므로 낮은 발효 수준을 나타내고, 또한 글루텐 형성이 저하되어 가스 보유력이 낮아진 결과에 기인된 것으로 사료되었다. | |
블루베리의 원산지는? | 블루베리(Blueberry)는 진달래과 산앵두나무속에 속하고, 북아메리카가 원산지로서 2002년 미국 타임지가 선정한 세계 10대 슈퍼푸드 중 하나로 최근에 그 수요가 급속히 증가하고 있다. 이에 따라서 국내의 블루베리 생산량도 680톤 (2009년)에서 5,046톤(2013년)으로 급격히 증가하여(Ryu et al 2014) 이를 이용한 가공품 개발 연구가 다수 진행되고 있다. | |
블루베리의 성숙 과실에 함유된 안토시아닌 색소의 생리학적 효능은? | gov/ndb/foods/2014). 특히 성숙된 과실에서 기능성 물질인 안토시아닌 색소가 포도의 30배 이상 함유되어 있어 항산화성(Priscilla et al 2014), 항당뇨(Martineau et al 2006, David et al 2014), 항균(Park et al 2011), 항암(Parry et al 2006, Neto CC 2007) 및 신경질환(Ramassamy C 2006) 등에 효과가 있다고 보고되었다. |
이승림 (2012) 보약이 되는 건강한 밥상: 컬러푸드(Color food) 채소와 과일건강을 얻는 가장 쉬운 습관이죠. 건강생활. 75: 16-17.
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