• 베이커리
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• no.7 s.408
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• pp.162-163
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• 2002

• 베이커리
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• no.6 s.455
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• pp.125-129
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• 2006

'우리맛 살리기'는 (사)대한제과협회 기술지도위원들이 우리 농산물을 이용한 실용적인 빵과 케이크를 소개하는 코너다. 우리 농산물과 웰빙 소재를 이용한 제품은 건강을 중요시하는 현대인들에게 인기가 높은 아이템으로 손꼽힌다. 이번호에서는 카테킨 성분의 탁월한 효능으로 주목받고 있는 건강소재 '녹차'를 이용한 여러 가지 실속 제품을 제안한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1042-1049
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• 2009

It has been reported that trans fat (tFA) may have adverse or beneficial effect depending upon the position and number of double bonds. The presence of tFA in human tissues and fluids is related to dietary intake, intestinal absorption, metabolism and storage, exchanges among compartments. This study investigated the effect of breads containing tFA, soybean or rice on postprandial plasma fatty acid and lipid composition. 33 healthy volunteers were divided into 3 groups and fed soybean bread, rice bread or wheat bread groups containing equivalent amounts of tFA (elaidic acid rich, 3.75 g/day), respectively. Postprandial lipid profiles at 0, 1, 2, 3 and 4 hours after a respective meal were studied. Plasma fatty acid was extracted by the method of Folch and methyl ester of fatty and prepared by acid transmethylation and analyzed by Gas Chromatography. Peaks were identified using pure reference compounds and quantified. Postprandial data indicated that consumption of soybean and rice breads with 3.75 g tFA retarded the appearance of C18:1 and C18:2 tFA in plasma lipid compared to that of wheat bread. Futhermore, soybean and rice bread groups showed lower plasma saturated fatty acid levels than wheat bread group. Postprandial TG level was significantly lowered in soybean bread group compared to that of rice and wheat bread groups. These results imply that soybean bread with high dietary fiber content and biologically active substances may inhibit or delay lipid absorption.

• 베이커리
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• no.2 s.439
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• pp.130-131
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• 2005

• 베이커리
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• no.8 s.313
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• pp.58-59
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• 1994

• 베이커리
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• no.4 s.333
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• pp.40-55
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• 1996

• Journal of the Korean Applied Science and Technology
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• v.39 no.2
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• pp.147-160
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• 2022

The purpose of this study was to investigate in the residence and the income preference and purchase satisfaction of Bakery Product Purchasers. The findings of survey showed that in general characteristics of respondents, Out of the total 1,235 people, 59.6% of them were women, 40.4% of them were men, so the number of females was slightly higher than that of males, and the number of consumers living in big cities was 53.0% and that of small & medium-sized cities was 47.0%. In their preference of bakery products, bakery products liked the most 'plain white bread'(56.5%), 'sandwich products'(26.0 %), 'naturally fermented bread and health bread'(24.5%), and 'cakes'(20.6%) and 'Bread and coffee, and beverages'(I7.2%) in order. In terms of income, they preferred 'naturally fermented bread and health bread' as income rose(p<0.001), and they preferred 'cakes'(p<0.001) and 'sandwich products'(0.001) as income went down. In bakery products satisfaction, bakery products were satisfied with its 'quality and taste'(M=3.76), 'freshness'(M=3.64), 'good quality of materials'(M=3.40), and 'functional products for sale'(M=3.31), and 'nutrients'(M=3.24) in order. In residential areas, both people in big cities in Seoul and small and medium sized cities considered the 'quality and taste'(p<0.05) and the 'freshness'(p<0.05) to be important.

• 베이커리
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• no.7 s.456
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• pp.108-109
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• 2006

맛과 영양이 풍부하고 씹히는 식감을 더하기에 더할 나위 없이 좋은 소재호두. 호두는 최근 인기를 얻고 있는 건강빵을 비롯해 웰빙 제품에 빠져서는 안 될 필수 아이템으로 자리 잡았다.베이커리에서 인기를 얻고 있는 다양한 호두 관련 제품을 살펴보자.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.72-72
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• 2003

효모와 젖산균에 의해 발효된 소위 sourdough빵은 천연의 고유 향미와 그리고 건강식품이라는 인식과 더불어 계속 소비가 증가되고 있는데, 이것은 젖산균에 의해 생성된 젖산과 아세트산에 의해 약간의 신맛과 독특한 풍미가 제공되고 저장성이 향상되기 때문이다. 이에 본 연구에서는 냉동 빵의 품질 향상을 목적으로 sourdough의 냉동반죽 특성을 조사하였다. soudough용 wheat brew 제조에는 L.plantarum과 Lbrevis혼합균주(0.1%)의 발효상태가 양호하였으며 wheat brew를 첨가한 경우 farinouam 특성중 반죽의 stability가 감소되어 반죽의 발효시간이 단축된 short time법을 반죽제법에 적용하였다. (중략)

• 베이커리
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• no.7 s.456
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• pp.104-107
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• 2006

호두의 영양적 가치가 날로 주목받고 있는 요즘 베이커리에서도 고소한 맛과 씹히는 식감이 좋아 빵과 케이크 할 것 없이 널리 활용되고있다. 제과업계 베스트셀러가 있는 곳에 호두가 있다는 말이 나돌 정도로 호두는 베이커리 업계에서 건강 식재료로 자리 잡았다. 알아주는 호두 마니아 쉐프들이 추천하는 우리집 베스트 호두 제품을 살펴본다.