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NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.26 no.2, 2016년, pp.99 - 108
김도연 (세종대학교 조리외식경영학과) , 유승석 (세종대학교 조리외식경영학과)
This study was conducted to investigate the quality characteristics of bread added with four different amounts (0% 3%, 6%, 9%, 12%) of gochujang. The pH, total soluble solid and moisture content of bread added with gochujang were
핵심어 | 질문 | 논문에서 추출한 답변 |
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발효식품은 어떤 역할을 하는가? | 고추장은 콩을 가공하여 만든 매운맛을 대표하는 발효식품으로써 단백질, 비타민 C, 베타카로틴 등의 영양성분이 다량 함유되는 영양적으로 우수한 식품이다(Han MS 2008). 발효식품은 발효 미생물에 의해 탄수화물, 단백질, 지방 등을 분해하여 소화성을 높이며, 항산화 활성이 증가하여 발암성물질의 활성을 차단하는 역할을 한다. 그 외에도 미량 영양성분의 합성, 면역기능의 개선 등의 다양한 기능성이 있다 (Shin DH 2010). | |
중국인과 일본인들의 제빵 기술 전수를 통한 빵의 보급화로 인해 시간이 지남에 따라 빵의 소비는 어떻게 변화하였는가? | 우리나라에 빵이 처음 소개된 것은 구한말 선교사에 의한 것으로 중국인과 일본인들의 제빵 기술 전수를 통해 빵의 보급화가 시작되었다. 70년대 분식장려운동으로 인해 빵은 대중적인 음식이 되었고, 80년대의 정부의 수입자유화 정책에 의하여 외국 브랜드의 국내 진출과 함께 국내의 자영제과점, 프랜차이즈들의 활성화에 의해 빵의 소비는 증가하게 되었다. 이와 함께 국민소득의 증가, 서구화된 생활양식 등의 현상으로 인해 쌀 소비량은 줄고, 밀가루 소비량은 늘어나게 되 었다. | |
고추장은 어떤 식품인가? | 고추장은 콩을 가공하여 만든 매운맛을 대표하는 발효식품으로써 단백질, 비타민 C, 베타카로틴 등의 영양성분이 다량 함유되는 영양적으로 우수한 식품이다(Han MS 2008). 발효식품은 발효 미생물에 의해 탄수화물, 단백질, 지방 등을 분해하여 소화성을 높이며, 항산화 활성이 증가하여 발암성물질의 활성을 차단하는 역할을 한다. |
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