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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.44 no.1, 2015년, pp.118 - 127
빙동주 (순천대학교 식품영양학과) , 전순실 (순천대학교 식품영양학과)
In this study, chiffon cakes were prepared with wild grape powder. Different amounts of the wild grape powder were tested (3%, 6%, 9%, and 12%) to determine the optimal amount. Rice chiffon cake was evaluated for quality characteristics, antioxidant properties, and sensory evaluation. The specific g...
핵심어 | 질문 | 논문에서 추출한 답변 |
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케이크의 주재료인 밀가루, 계란, 지방, 설탕은 어떤 역할을 하는가? | 케이크는 제과의 일종으로 밀가루, 계란, 지방, 설탕을 주재료로 하며(5), 각각의 재료들 조합에 따라 부드러움, 촉촉함, 향미 등에 영향을 미친다. 밀가루, 우유 및 계란의 단백질은 케이크의 구조를 형성하고 많은 양의 단백질은 조직을 단단하게 하며, 설탕, 지방 및 난황은 글루텐 구조 형성을 방해하여 케이크를 부드럽게 한다(6). 그중 시폰 케이크(chiffon cake)는 별립법을 사용하여 난백과 난황을 분리하여 난백의 기포를 형성하고, 화학 팽창제로 반죽을 부풀려 완성하는 케이크로 1927년 Henry Baker에 의해 개발되었으며 1947년에 배합비가 일반인에게 공개되었다(7,8). | |
시폰 케이크는 무엇인가? | 밀가루, 우유 및 계란의 단백질은 케이크의 구조를 형성하고 많은 양의 단백질은 조직을 단단하게 하며, 설탕, 지방 및 난황은 글루텐 구조 형성을 방해하여 케이크를 부드럽게 한다(6). 그중 시폰 케이크(chiffon cake)는 별립법을 사용하여 난백과 난황을 분리하여 난백의 기포를 형성하고, 화학 팽창제로 반죽을 부풀려 완성하는 케이크로 1927년 Henry Baker에 의해 개발되었으며 1947년에 배합비가 일반인에게 공개되었다(7,8). 난백의 거품 형성은 교반이 진행됨에 따라 탄력성을 가지며 난백 거품의 안정성 정도에 따라 최종 제품의 팽화도, 질감 등에 영향을 미친다(9,10). | |
머루 열매는 어떤 질환에 널리 사용되었는가? | 머루(Vitis coignetae)는 넝쿨성 목본식물로 동북아시아, 중국 및 한국에 분포하며 산에서 야생으로 자생하고 있다. 예로부터 머루 열매는 식욕 촉진, 소화 촉진, 해독, 두통, 이뇨, 폐렴에 널리 사용되었고 어린이 두뇌 발달과 성장에 도움을 주는 것으로 알려져 왔다(24). 머루 열매에는 phenolic acids, flavonoids와 같은 페놀 화합물 및 안토시아닌, 플라보노이드 등의 기능성 색소를 다량 함유하고 있으며(25,26), 머루 과피 및 종자 추출물은 항산화, 항균, 항돌연변이 및 항암 활성(27,28), 뿌리는 염증 치료와 항미만 효과(29)가 있는 것으로 보고되고 있다. |
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