양배추 추출액과 양배추 분말 첨가가 식빵의 품질 특성에 미치는 영향

@article{ART002379042},
author={ 신솔 and 신길만 },
title={양배추 추출액과 양배추 분말 첨가가 식빵의 품질 특성에 미치는 영향},
journal={Culinary Science & Hospitality Research},
issn={2466-0752},
year={2018},
volume={24},
number={6},
pages={22-32},
doi={10.20878/cshr.2018.24.6.003},
url={http://dx.doi.org/10.20878/cshr.2018.24.6.003}

TY - JOUR
AU - 신솔
AU - 신길만
TI - 양배추 추출액과 양배추 분말 첨가가 식빵의 품질 특성에 미치는 영향
T2 - Culinary Science & Hospitality Research
PY - 2018
VL - 24
IS - 6
PB - (사)한국조리학회
SP - 22-32
SN - 2466-0752
AB - The aim of this study was to evaluated the effect of cabbage extract and cabbage powder as replacement for water and wheat flour on quality characteristics of bread. The bread was prepared by replacing water with cabbage extract, 1%, 3%, 5% cabbage powder were added. The effects of dough rheology and bread quality properties were analyzed. The colour results for samples showed that L value decreased as cabbage powder increased, while a value were increased. The mixograph results for dough added with cabbage showed that peak time increased as levels of cabbage powder, while peak value were acceptable range. Based on texture analysis indicated that cabbage bread had high hardness, chewiness and low resilience. Sensory evaluation showed that highest total scores were obtained at content of 1% cabbage powder. The results of this study showed that the nutritionally and sensory accepted bread can be prepared by replacing at most cabbage extract of water and powder 1%. In conclusion, cabbage extract and cabbage powder could be potentially a useful bakery ingredient as function food. Cabbage usage in the bread formulation supported an improvement in nutrition, sensory properties. Using cabbage extract and addition of 1% cabbage powder significantly improved the baking quality of breads. This study provides useful information for understanding cabbage to maximize nutrition fortified in bread.
KW - Cabbage, White pan bread, CrumbScan, Quality characteristics, Sensory evaluation.
DO - 10.20878/cshr.2018.24.6.003
UR - http://dx.doi.org/10.20878/cshr.2018.24.6.003
ER -

신솔 and 신길만 (2018). 양배추 추출액과 양배추 분말 첨가가 식빵의 품질 특성에 미치는 영향. Culinary Science & Hospitality Research, 24( 6), 22- 32.

신솔 and 신길만 . 2018, “양배추 추출액과 양배추 분말 첨가가 식빵의 품질 특성에 미치는 영향”, Culinary Science & Hospitality Research, vol. 24, no. 6, pp. 22-32. Available from: doi:10.20878/cshr.2018.24.6.003

신솔 신길만 et al. “양배추 추출액과 양배추 분말 첨가가 식빵의 품질 특성에 미치는 영향” Culinary Science & Hospitality Research 24.6 pp. 22-32 (2018): 22.

신솔 , 신길만 . 양배추 추출액과 양배추 분말 첨가가 식빵의 품질 특성에 미치는 영향 Culinary Science & Hospitality Research [Internet]. 2018; 24( 6), : 22-32. Available from: doi:10.20878/cshr.2018.24.6.003

신솔 and 신길만 . “양배추 추출액과 양배추 분말 첨가가 식빵의 품질 특성에 미치는 영향” Culinary Science & Hospitality Research 24, no.6 (2018): 22-32. doi: 10.20878/cshr.2018.24.6.003

홈 권호 목록 논문 목록 논문 상세

양배추 추출액과 양배추 분말 첨가가 식빵의 품질 특성에 미치는 영향

Culinary Science & Hospitality Research

약어 : CSHR

2018, vol.24, no.6, pp.22 - 32

DOI : 10.20878/cshr.2018.24.6.003

발행기관 : (사)한국조리학회

연구분야 : 기타사회과학

신솔¹ , 신길만²

¹경희대학교

²김포대학교

인용한 논문 수 : 7 서지 간략 보기

초록

The aim of this study was to evaluated the effect of cabbage extract and cabbage powder as replacement for water and wheat flour on quality characteristics of bread. The bread was prepared by replacing water with cabbage extract, 1%, 3%, 5% cabbage powder were added. The effects of dough rheology and bread quality properties were analyzed. The colour results for samples showed that L value decreased as cabbage powder increased, while a value were increased. The mixograph results for dough added with cabbage showed that peak time increased as levels of cabbage powder, while peak value were acceptable range. Based on texture analysis indicated that cabbage bread had high hardness, chewiness and low resilience. Sensory evaluation showed that highest total scores were obtained at content of 1% cabbage powder. The results of this study showed that the nutritionally and sensory accepted bread can be prepared by replacing at most cabbage extract of water and powder 1%. In conclusion, cabbage extract and cabbage powder could be potentially a useful bakery ingredient as function food. Cabbage usage in the bread formulation supported an improvement in nutrition, sensory properties. Using cabbage extract and addition of 1% cabbage powder significantly improved the baking quality of breads. This study provides useful information for understanding cabbage to maximize nutrition fortified in bread.

키워드

Cabbage, White pan bread, CrumbScan, Quality characteristics, Sensory evaluation.

참고문헌(24)

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