최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Culinary science & hospitality research = 한국조리학회지, v.23 no.3 = no.86, 2017년, pp.147 - 157
정기영 (고려대학교 식품영양학과) , 송가영 (고려대학교 식품영양학과) , 오현빈 (고려대학교 식품영양학과) , 신소연 (고려대학교 식품영양학과) , 김영순 (고려대학교 식품영양학과)
This study investigated quality characteristics and sensory properties of gluten-free bread using teff flour and various gums. The five samples used in this study were control (wheat flour), T (teff flour), TG (teff flour, guar gum), TX (teff flour, xanthan gum), and TGX (teff flour, guar gum, xanth...
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
테프란? | 테프(Eragrostis tef)는 조, 수수, 퀴노아처럼 크기가 작고 글루텐이 없는 성질을 지닌 고대 곡물의 한 종류이며, 세계적으로 기후와 고도에 상관없이 잘 자라며, 옥수수, 수수, 밀, 보리보다 병충해에 강한 것으로 알려져 있다(Bultosa,2016). 생산량은 2013∼2014년 기준 에디오피아에서 376만 톤에 달하며, 미국과 네덜란드 등 일부 선진국가에서도 재배되고 있다(Bultosa, 2016). | |
테프는 어느 국가에서 재배되는가? | 테프(Eragrostis tef)는 조, 수수, 퀴노아처럼 크기가 작고 글루텐이 없는 성질을 지닌 고대 곡물의 한 종류이며, 세계적으로 기후와 고도에 상관없이 잘 자라며, 옥수수, 수수, 밀, 보리보다 병충해에 강한 것으로 알려져 있다(Bultosa,2016). 생산량은 2013∼2014년 기준 에디오피아에서 376만 톤에 달하며, 미국과 네덜란드 등 일부 선진국가에서도 재배되고 있다(Bultosa, 2016). 테프의 영양 성분은 미네랄과 불포화 지방산이 풍부하고, 단백가가 높으며(Abebe et al. | |
식빵의 주요 재료는? | 식빵은 15세기에 영국에서 처음 등장하였으며, 제빵 기술의 발전으로 다양한 종류의 식빵이 등장하였고, 품질이 크게 향상되었다. 식빵의 반죽법은 중종법과 직접법 두 가지로 분류되며, 강력분, 유지, 이스트, 개량제, 설탕, 달걀 등이 주요 재료로 사용된다(Korean Bakers Association, 1994). 식빵 제조에서 가장 중요한 과정은 발효공정을 통해 생성되는 가스 팽창이며, 밀가루에 함유된 글루텐은 이러한 발효공정으로 생성된 가스를 포집하는 중요한 역할로 작용한다. |
AACC Method 10-50D. (1995). Approved method of the AACC. Minnesota, USA: American Association of Cereal Chemists Publishing.
Abebe, Y., Bogale, A., Hambidge, M., Stoecker, B. J., Bailey, K., & Gibson, R. S. (2007). Phytate, zinc, iron and calcium content of selected raw and prepared foods consumed in rural sidama, southern ethiopia, and implications for bioavailability. Journal of Food Composition and Analysis, 20 (3-4), 161-168.
Ahn, J. M., Song, Y. S. (1999). Physico - chemical and sensory characteristics of cakes added sea mustard and sea tangle powder. Journal of the Korean Society of Food Science and Nutrition, 23(3), 534-541.
AOAC. (1995). Official method of analysis of AOAC intl. Arlinton, USA: Association of Official Analytical Chemists Publishing.
Korean Bakers Association. (1994). A special bread that emerges as a new theme. Monthly bakery, 11(1994), 45-63.
Bourne, M. C. (1978). Texture profile analysis. Food Technology, 32(7), 62-72.
Bultosa, G., Hall, A. N., & Taylor, J. (2002). Physico-chemical characterization of grain tef [Eragrostis tef (Zucc.) Trotter] starch. Starch-Starke, 54(10), 461-468.
Bultosa, G. (2016). Encyclopedia of food grains (second edition). Amsterdam, Nederland: Elsevier Publishing.
Campo, E., del Arco, L., Urtasun, L., Oria, R., & Ferrer-Mairal, A. (2016). Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour. Journal of Cereal Science, 67(2016), 75-82.
Carlson, W. A., & Ziegenfuss, E. M. (1965). The effect of sugar on guar gum as a thinkening agent. Food Technology, 19(6), 64-68.
Chenlo, F., Moreira, R., & Silva, C. (2010). Rheological behaviour of aqueous systems of tragacanth and guar gums with storage time. Journal of Food Engineering, 96(1), 107- 113.
Choi, O. J., Jung, H. N., Shin, S. H., Kim, Y. D., Shim, J. H., & Shim, K. H. (2015). Quality characteristics of glutenfree rice bread formulated with soft-type rice flour mixed with black-rice flour. The Korean Journal of Community Living Science, 26(3), 447-456.
Choi, S. N., & Chung, N. Y. (2007). The quality characteristics of bread with added buckwheat powder. Korean Journal of Food and Cookery Science, 23(5), 664-670.
Chung, J. Y., & Kim, C. S. (1998). Development of buckwheat bread: 2. Effects of vital wheat gluten and water-soluble gums on baking and sensory properties. Journal of the Korean Society of Food Science and Nutrition, 14(2), 10- 16.
Cummins, A. G., & Roberts-Thomson, I. C. (2009). Prevalence of celiac disease in the asia-pacific region. Journal of Gastroenterology and Hepatology, 24(8), 1347-1357.
Hager, A., Wolter, A., Jacob, F., Zannini, E., & Arendt, E. K. (2012). Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. Journal of Cereal Science, 56 (2), 239-247.
He, H., & Hoseney, R. C. (1992). Effect of quantity of wheat flour protein on bread loaf volume. Cereal Chemistry Journal, 69(1), 17-19.
Jeon, Y. S., & Kim, M. W. (2010). Quality characteristics of white pan bread added with sunsik powder. Journal of the East Asian Society of Dietary Life, 20(2), 299-306.
Joung, K. Y., Song, K. Y., O, H. B., Zhang, Y. Y., Shin, S. Y., & Kim, Y. S. (2017). Study on the quality characteristics and retarding retrogradation of pound cakes containing teff (Eragrostis tef) flour. Journal of the East Asian Society of Dietary Life, 27(1), 41-49.
Jin, H. J., & Kim, C. S. (2015). Analysis for factors on buying decision making by female college and graduate students toward gluten-free food. Korean Journal of Food Marketing Economics, 32(1), 1-29.
Ju, H. W., & Lee, K. S. (2016). Quality characteristics of white pan bread with haenaru rice flour. Culinary Science & Hospitality, 22(2), 44-56.
Jung, I. C., Sohn, H. Y., Bae, J. H., & Kim, K. J. (2010). Quality characteristics of white pan bread containing brown rice fermented with Phellinus linteus. Journal of the East Asian Society of Dietary Life, 20(3), 445-451.
Kang, T. Y., Choi, E. H., Jo, H. Y., Yoon, M. R., Lee, J. S., & Ko, S. H. (2013). Effects of Japonica type rice cultivar on quality of gluten-free rice bread. Food Engineering Progress, 17(4), 305-310.
Kang, T. Y., Choi, E. H., Jo, H. Y., Yoon, M. R., Lee, J. S., & Ko, S. H. (2014). Effects of rice flour particle size on quality of gluten-free rice bread. Food Engineering Progress, 18(4), 319-324.
Kim, C. S. (1994). The role of ingredients and thermal setting in high - ratio layer cake systems. Journal of the Korean Society of Food Science and Nutrition, 23(3), 520-529.
Kim, D. Y., & Yoo, S. S. (2016). Quality characteristics of bread added with gochujang. Journal of the East Asian Society of Dietary Life, 26(2), 99-108.
Kim, W. M., & Lee, Y. S. (2008). A study on the antioxidant activity and quality characteristics of pan bread with waxy black rice flour and green tea powder. Culinary Science & Hospitality, 14(4), 1-13.
Kim, Y. H., Lee, J. H., & Lee, S. K. (2016). Effects of hydrocolloids on quality characteristics of bread with rice flour. Journal of the Korean Society of Food Science and Nutrition, 45(9), 1324-1332.
Knispel, G. (1991). Factors affecting the process of color matching restorative materials to natural teeth. Quintessence International, 22(7), 525-531.
Ko, S. H., Lee, Y. L., Lee, K. Y., & Kim, H. Y. (2009). A study on the purchasing pattern and consumer's selection factor of healthy breads. Journal of the East Asian Society of Dietary Life, 19(4), 515-524.
Lee, K. S., & Park, G. S. (2015). Quality characteristics of bread containing sourdough using various grain flours. Korean Journal of Food and Cookery Science, 31(3), 264- 279.
Lee, Y. J., Yoo, H. J., & Yoon, W. B. (2013). Effect of rice flour and xanthan gum on quality characteristics of bread. Journal of Agricultural, Life and Environmental Sciences, 25(1), 22-29.
Lee, Y. S., Kim, W. M., & Kim, T. H. (2007). A study on the rheological and sensory properties of bread added waxy black rice flour. Korean Journal of Food and Cookery Science, 23(3), 337-345.
Lopez-Ahumada, G. A., Ramirez-Wong, B., Torres-Chavez, P. I., Bello-Perez, L. A., de Dios Figueroa-Cardenas, J., Garzon-Tiznado, J. A., & Gomez-Aldapa, C. A. (2010). Physicochemical characteristics of starch from bread wheat (Triticum aestivum) with "yellow berry". Starch-Starke, 62 (10), 517-523.
Mekonnen, M., Martin, Z., & Thomas, B. (2014). Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods an beverages a review. Journal of Food Science and Technology, 51(11), 2881- 2895.
Moore, M. M., Heinbockel, M., Dockery, P., Ulmer, H. M., & Arendt, E. K. (2006). Network formation in gluten-free bread with application of transglutaminase. Cereal Chemistry Journal, 83(1), 28-36.
Nimeroff, I., (1996). Colorimetry: National bureau of standards monograph. p 104.
Oh, Y. A., Kim, M. H., & Kim, S. D. (2001). Fermentation of dough and quality of bread with Korean pigmented rice. Journal of the East Asian Society of Dietary Life, 11(6), 498-505.
Park, H. S. (2014). Influence of fermented teff(Eragrostis teff) flour and its nutrification on the preparation of instantized injera - A traditional ethiopian staple food (Doctoral dissertation). Sookmyung Women's University.
Shewry, P. R., Tatham, A. S., Barro, F., Barcelo, P., & Lazzeri, P. (1995). Biotechnology of breadmaking: Unraveling and manipulating the multi-protein gluten complex. Biotechnology, 13(11), 1185-1190.
Shin, G. (2015). Quality characteristics of Lycii fructus powder added sponge cake. Culinary Science & Hospitality, 21(6), 63-75.
Shin, G. M., & Jung, J. W. (1998). A study on the utilige of materials of bread. Culinary Science & Hospitality, 4, 389-411.
Yeom, K. H., Bing, D. J., Kim, M. Y., & Chun, S. S. (2016). Effects of hemicellulase on white bread added with brown rice fiber. Journal of the Korean Society of Food Science and Nutrition, 45(3), 352-359.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.