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NTIS 바로가기한국조리학회지 = The Korean journal of culinary research, v.21 no.4, 2015년, pp.207 - 220
정외숙 (수성대학교 호텔조리과) , 안상희 (대구가톨릭대학교 외식식품산업학전공)
The purpose of this study was to evaluate the quality properties of muffins added with different concentrations(0, 3, 6, 9, and 12%) of wheat sprout powder. The height of muffins were decreased by the addition of wheat sprout powder. The weight and the baking loss rate of muffins were not significan...
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
제빵의 측면에서 머핀 장점은? | 이 중 머핀은 밀가루에 우유와 계란 등을 혼합하여 구워내므로 영양가가 우수하고, 비교적 만들기 쉬워 아침식사 및 간식 대용으로 많이 이용되고 있다(Kim KH et al 2009). 또한, 제빵 시 필요로 하는 글루텐 함량에 식빵만큼 큰 영향을 받지 않아, 제조 시 다른 재료의 첨가가 비교적 용이하여 제품의 다양화가 가능한 장점이 있다(Han EJ 2012 ; Ko DY & Hong HY 2011). 첨가 재료에 따라 보리순(Cho JS & Kim HY 2014), 여주(An SH 2014), 인삼 잎 (Cheon SY et al 2014), 으름 잎(Lee JK et al 2013), 쑥(Jang SJ 2012), 미나리(Seo EO et al 2011), 들깻잎(Yoon MH et al 2011), 뽕잎(Lee HY et al 2011 ; Ahn CS & Yuh CS 2004), 브로콜리 (Shin JH et al 2008), 부추(Ryu SY et al 2008) 등다양한 천연소재를 이용한 연구들이 보고되고 있다. | |
밀싹이란? | 밀싹(wheat sprout)은 밀이 발아하는 과정에서 밀의 마디 부위가 생성되기 전 어린 새싹을 말한다(Ryu EM et al 2014). 밀싹에는 아미노산, 미네랄, 비타민, 클로로필 등의 영양소가 풍부한데 (Nagaoka H 2005), 100 g당 단백질 32 g, 식이섬유 37 g, 철 34 mg, 칼슘 277 mg, 비타민 A 20,000 IU 정도 들어 있다고 한다(농촌진흥청 2009). | |
밀싹의 영양성분 함유 정도는 어떠한가? | 밀싹(wheat sprout)은 밀이 발아하는 과정에서 밀의 마디 부위가 생성되기 전 어린 새싹을 말한다(Ryu EM et al 2014). 밀싹에는 아미노산, 미네랄, 비타민, 클로로필 등의 영양소가 풍부한데 (Nagaoka H 2005), 100 g당 단백질 32 g, 식이섬유 37 g, 철 34 mg, 칼슘 277 mg, 비타민 A 20,000 IU 정도 들어 있다고 한다(농촌진흥청 2009). 또한, 헤모글로빈 수치를 높여줘 빈혈환자에게 도움이 되며(Singh K et al 2010), 밀싹 주스 복용 시노인성 백내장을 감소시키고(Calzuola I et al 2004 : Marsili V et al 2004), 암세포 성장 억제(Bonfili L et al 2009) 및 항산화 작용이 뛰어나 노화방지에 효과가 있다고 보고되었다(Kulkarni SD et al 2006). |
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