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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.30 no.6, 2017년, pp.1319 - 1331
The quality properties of bread with Lentinula edodes powder were investigated to find the most adequate ratio of the Lentinula edodes powder. The protein and crude fat were increased in proportion to the added quantity of Lentinula edodes powder. The amount of ash was found the most in the bread wi...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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표고버섯가루 첨가 식빵의 회분은 몇%일 때 가장 높은가? | 본 연구는 선호도가 높은 표고버섯가루 분말을 첨가한 식빵을 개발하기 위하여 품질 특성을 조사하였다. 표고버섯가루 첨가 식빵의 단백질과 조지방 함량은 표고버섯가루 첨가량에 따라 다소 증가하였으며, 회분은 1% 첨가 식빵에서 가장 높게 나타났다. 표고버섯가루를 첨가한 식빵의 부피는 첨가량에 따라 낮아지는 것을 확인하였으며, 명도는 대조군에서 가장 높게 나타났으며, 표고버섯가루 첨가량에 따라 낮게 나타났다. | |
표고버섯의 영양학적 장점은? | 버섯에는 단백질과 지방, 무기질, 비타민 등의 영양소가 골고루 함유되고 있으며, 독특한 맛과 향을 가지고 있다(Choi 등 2006). 무공해 자연식품으로 주목받고 있는 표고버섯은 단백질의 소화율도 높으며, 최근에는 항암 물질 등이 함유되어 있는 것으로 알려져 있다(Chang ST 2005). | |
표고버섯가루 분말을 첨가한 식빵에서 표고버섯가루 첨가량에 따른 아미노산 함량은 어떤 관계가 있는가? | 황색도 및 적색도는 표고버섯가루 첨가량이 증가할수록 높아졌다. 총 구성아미노산과 유리아미노산 함량은 표고버섯가루 첨가 식빵 3%, 2%, 1% 순으로 나타났으며, 표고버섯가루 첨가량과 아미노산 함량은 비례함을 확인하였다. 표고버섯가루 첨가 식빵들의 저장기간에 따른 평가는 탄력성과 응집성은 시간이 지남에 따라 감소하였다. |
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