Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 33 Issue 4
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- Pages.437-443
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- 2001
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- 0367-6293(pISSN)
Quality Characteristics of Bread Added with Gastrodia elata Blume Powder
천마분말을 첨가한 식빵의 품질 특성
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Kim, Hyeon-Ju
(Department of Food Science & Technology, Kyungpook National University) ;
- Kang, Woo-Won (Department of Food Nutrition, Sangju National University) ;
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Moon, Kwang-Deog
(Department of Food Science & Technology, Kyungpook National University)
- Published : 2001.08.01
Abstract
Gastrodia elata blume (GEB) is considered to be a useful herbal medicine in oriental countries for the treatment of headache, migraine, dizziness, childhood convulsion, epilepsy, rheumatism, hypertension, neuralgia and neurological disorders. This study was carried out to investigate the quality of bread added with the powder of GEB. The possibility of GEB wheat flour mixture as bread was studied by adding 0%, 0.5%, 1.0%, 1.5%, 2.0% of GEB powder to wheat flour. In Farinograph data, the dough stability decreased with the increase of GEB powder. Granular size of starches ranged from
혈압저하, 간질, 중풍, 두통에 효능이 있는 것으로 알려진 천마분말을 밀가루에 대하여 0%, (w/w) 0.5%, 1.0%, 1.5%, 2.0% 첨가하여 제조한 천마 빵의 제빵 적성을 조사하였다. Farinograph의 stability는 각각 57, 47, 38, 29, 20분으로 일정하게 감소하였다. 천마전분의 크기는