한국지역사회생활과학회지 (The Korean Journal of Community Living Science)

  • 제26권1호
  • /
  • Pages.135-143
  • /
  • 2015
  • /
  • 1229-8565(pISSN)
  • /
  • 2287-5190(eISSN)
한국지역사회생활과학회 (The Korean Society of Community Living Science)
권호 표지
DOI QR코드

DOI QR Code

연잎 분말을 첨가한 식빵의 유변학적 특성

Rheological Properties of Bread Containing Lotus Leaf Powder

  • 이현주 (한경대학교 영양조리과학과)
  • Lee, Hyun-Joo (Dept. of Food Nutrition & Culinary Science, Hankyong National University)
  • 투고 : 2015.02.03
  • 심사 : 2015.02.25
  • 발행 : 2015.02.27
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study investigates the rheological properties of bread containing lotus leaf powder, added to the bread bases at 1%, 2%, and 3% concentrations. Physical properties of bread with lotus leaf powder were tested using the rapid viscoanalyzer (RVA), a farinogram, an alveogram, and a rheofermentometer. The initial pasting temperature increased with an increase in lotus leaf powder, whereas peak viscosity and, the peak time decreased. According to the farinogram test, consistency and water absorption increased with an increase in the ratio of lotus leaf powder. The p value of the alveogram increased with an increase in lotus leaf powder, whereas L and G values decreased. The fermentation time of the dough increased with an increase in the ratio of lotus leaf powder. The results suggest the potential development of bread containing functional ingredient such as lotus leaf powder based on the rheological properties identified in this study.

키워드

참고문헌

  1. AACC(2000a) American Association of Cereal Chemistry Approved Methods. 10th ed., A.A.C.C. Method 44-15A,08-01
  2. AACC(2000b) American Association of Cereal Chemistry Approved Methods. 10th ed., A.A.C.C. Method 46-10
  3. AACC(2000c) American Association of Cereal Chemistry Approved Methods. 10th ed., A.A.C.C. Method 54-21
  4. AACC(2000d) American Association of Cereal Chemistry Approved Methods. 10th ed., A.A.C.C. Method 56-81B
  5. Ahn CS, Yuh CS(2004) Sensory evaluations of muffins with mulberry leaf powder and their chemical characteristics. J East Asian Soc Dietary Life 14(6), 576-581
  6. An HL, Lee KS, Park SJ(2008) Quality of white pan bread with mesangi (Capsosiphon fulvecense). J East Asian Soc Dietary Life 18(4), 563-568
  7. Bae JY, Park LY, Lee SH(2008) Effect of Salicornia herbacea L. powder on the quality characteristics of bread. J Korean Soc Food Sci Nutr 37(9), 1196-1201 https://doi.org/10.3746/jkfn.2008.37.9.1196
  8. Byun BH, Moon KS, Song YS, Park EJ(2005) Chinese Nutritional Food. Shinil Sangsa Co. pp98-99
  9. Dahlgren R, Rasmusen FN(1983) Monocotyledon evolution characters and phylogenetic estimation. J Evol Biol 16, 255-265
  10. Hong SY, Shin GM(2008) Quality characteristics of white pan bread with garlic powder. Korean J Food & Nutr 21(4), 485-491
  11. Hyun YH, Hwang YK, Lee YS(2001) A study of cooking properties of the noodle made of composite flour with green tea powder. J East Asian Soc Dietary Life 11(4), 295-304
  12. Hwang SJ(2011) Physical properties of dough with bamboo leaf powder. Korean J Food Preserv 18(4), 517-526 https://doi.org/10.11002/kjfp.2011.18.4.517
  13. Hwang SY, Choi OK(2001) Influence green tea powder on the physical properties of the bread from an dough rheology of white pan bread. Korean J Food Nutr 14(1), 34-39
  14. Jacobsberg FR. Worman SL, Daniels NWR(1976) Lipid binding in sheat flour doughs, The effect of datem emulsifier. J Sci Food Agric 27, 1064-1070 https://doi.org/10.1002/jsfa.2740271113
  15. Jo MK, Lee YJ(1996) Preparation of high-fiber bread with barley flour. Korean J Food Sci Technol 28(4), 702-706
  16. Jung HA, Kim SH, Lee MA(2009) Storage quality characteristics of cookies prepared with pine needle powder. Korean J Food Preserv 16(4), 506-511
  17. Jung IC(2006) Rheological properties and sensory characteristics of white bread with added mugwort powder. J East Asian Soc Dietary Life 16(3), 332-343
  18. Kang KO, Park SH, Lee HJ(2009) Rheological characteristics of flour batters in the presence of mugwort powder. Korean J Community Living Sci 20(2), 231-237
  19. Kim DC, Kim DW, In MJ(2006) Preparation of lotus tea and its quality characteristics. J Korean Soc Appl Biol Chem 49(2), 163-164
  20. Kim JH, Lee KJ(2013) Antioxidative activities and gelatization characteristics of sponge cake added with purple sweet potato. J East Asian Soc Dietary Life 23(6), 750-759
  21. Kim HS, Lee CH, Oh JW, Lee JH, Lee SK(2011) Quality characteristics of sponge cake with added lotus leaf and lotus root powders. J Korean Soc Food Sci Nutr 40(9), 1285-1291 https://doi.org/10.3746/jkfn.2011.40.9.1285
  22. Kim SB, Rho SB, Rhyu DY, Kim DW(2005) Effect of Nelumbo nucifera leaves on hyperlipidemic and atherosclerotic bio FIB hamster. Kor J Pharmacogn 36(3), 229-234
  23. Kim SH, Lee HJ, Paik JE, Joo NM(2012) Quality characteristics and storage stability of bread with cabbage powder. Korean J Food Cook Sci 28(4), 431-441 https://doi.org/10.9724/kfcs.2012.28.4.431
  24. Kim YH, Kim SD, Hong EH(1994) 11S and 7S globulin fractions in soybean seed and soycurd characteristics. Korean J Crop Sci 39(4), 348-352
  25. Lee HJ(2009) Study on the characteristics of baguettes containing buckwheat flour. Korean J Community Living Sci 20(4), 493-502
  26. Lee HJ, Kim MA, Lee HJ(2011) Study on rheological properties of wheat flour mixed with buckwheat powder. J East Asian Soc Dietary Life 21(1), 53-59
  27. Lee HK, Choi YM, Noh DO, Suh HJ(2005) Antioxidant effect of Korean traditional lotus liquor(Yunyupju). J Food Sci Technol 40, 709-715 https://doi.org/10.1111/j.1365-2621.2005.00990.x
  28. Lee HS(2001) The effect of buckwheat flour and pine pollen addition on the quality of domestic product white bread. Master's thesis, Sunchon National University, pp34-56
  29. Lee KS, Kim MG, Lee KY(2006) Antioxidative activity of ethanol extract from lotus(Nelumbo nucifra) leaf. J Korean Soc Food Sci Nutr 35(2), 182-186 https://doi.org/10.3746/jkfn.2006.35.2.182
  30. Lee SM, Park GS(2011) Quality characteristics of bread with different concentrations of purple sweet potato. Korean J Food Cook Sci 27(4), 1-16 https://doi.org/10.9724/kfcs.2011.27.4.001
  31. Lindborg KM, Tragardh C, Eliasson AC, Dejmek P(1997) Time-resolved shear viscosity of wheat flour doughs-effect of mixing, shear rate, and resting on the viscosity of doughs of different flours. Cereal Chem 74(1), 49-55 https://doi.org/10.1094/CCHEM.1997.74.1.49
  32. Park BH, Cho HS, Jeon ER, Kim SD(2009) Quality characteristics of Jook prepared with lotus leaf powder. Korean J Food Cookery Sci 28(1), 123-131
  33. Park IB, Park JW, Kim JM, Jung ST, Kang SG(2005) Quality of soybean paste (doenjang) prepared with lotus root powder. J Korean Soc Food Sci Nutr 34(4), 519-523 https://doi.org/10.3746/jkfn.2005.34.4.519
  34. Seo EO, Choi EH, Yun YS, Chung BW(2008) Effects of ethanol on the characteristics of white bread containing lotus root powder. J East Asian Soc Dietary Life 18(1), 64-71
  35. Shin MK, Han SH(2006) Effects of lotus(Nelumbo nucifera Gaertn) leaf powder on lipid concentrations in rats fed high fat diet rats. Korean J Food Culture 21(2), 202-208
  36. Shin YJ(2007) Quality characteristics of fish paste containing lotus(Nelumbo nucifera) leaf powder. Korean J Food Cookery Sci 23(6), 947-953
  37. Son KH, Park DY(2007) Quality characteristics of sulgi prepared using different amounts of mulberry leaf powder and lotus leaf powder. Korean J Food Cookery Sci 23(6), 977-986
  38. Song YS, Hwang SY(2007) A study of the characteristics of yellow layer cake made with bamboo leaf powder. Korean J Food Nutr 20(2), 164-172
  39. Yook CS(1989) A pictorial book for Korean curative herb. Seoul Academy Co. pp 219-230
  40. Yoon SJ(2007) Quality characteristics of sulgitteok added with lotus leaf powder. Korean J Food Cookery Sci 23, 433-442