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한국자원식물학회 / v.11, no.3, 1998년, pp.358-362 
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동백유박을 이용한 고식이섬유빵 제조
( Preparation of High-Fiber Bread with Camellia (Camellia Japonica L.) Seed Flour ) |
| 강성구;최옥자;김용두;이홍철;고무석; 순천대학교 식품공학과;순천대학교 조리과학과;순천대학교 식품공학과;순천대학교 식품공학과;전남대학교 가정교육과;
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| 초 록 |
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| This study was carried out to examine the effect on the contents of dietary fiber, mechanical properties, and sensory quality of bread contained with 10% of high-fiber Camellia (Camellia japonica L.) seed flour. Bread added by dietary fiber was the contents of moisture, protein and ash higher than control bread, while the contents of lipid lower than that of control bread. The high-fiber with Camellia seed flour contained 8.6% soluble dietary fiber, 43.7% insoluble dietary fiber, and 52.3% total dietary fiber. The ratio of insoluble dietary fiber/soluble dietary fiber in the high-fiber with Camelia seed flour was 5 times. Bread with the addition of dietary fiber contained 6.9% total dietary fiber. With the addition of dietary fiber, water absorption , mixing time loaf weight, and hardness increased, but the loaf volume decreased . The sensory quality on bread added by dietary fiber was somewhat low in color, appearance, crumb texture, mouthfeel, flavor and overall preference was higher than that of control bread. |
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| 키워드 |
| Camellia(Camellia japonica L.) seed flour;high-fiber bread; |
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한국자원식물학회지 / v.11, no.3, 1998년, pp.358-362
한국자원식물학회
ISSN : 1226-3591
UCI : G100:I100-KOI(KISTI1.1003/JNL.JAKO199811920279752)
언어 : 한국어 |
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| 논문 제공 : KISTI 한국과학기술정보연구원 |
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