• Title/Summary/Keyword: 꿀

Search Result 213, Processing Time 0.022 seconds

Quality Characteristics of White Pan Bread with Honey (꿀을 첨가한 식빵의 품질특성)

  • Kim, Eun-Ji;Lee, Kwang-Suck
    • Culinary science and hospitality research
    • /
    • v.19 no.4
    • /
    • pp.147-160
    • /
    • 2013

  • This research investigates the quality characteristics of bread added with honey. The overall effects of honey on white pan bread were examined in terms of mixograph, fermentation rates, pH levels, TPA, colorimeter, water activity, hardness and moisture content of bread through different storage periods(1, 2, 3 days) using sensory evaluation. According to mixograph, all the samples were found to be proper between 3 and 5 minutes of peak time and their peak values were at the level of 60%. Also, HL100 had the highest fermentation rate and fermentation persistence from 60 min to 135 min. HL100 showed the lowest pH level in ingredient, dough, fermentation and crumb, and the highest specific volume. TPA analysis showed that HL100 had the lowest hardness and the highest springiness of all. And HL100 was the lowest in hardness(i.e. highest in softness) and had the highest moisture content after storage of 72 hours. Preference test showed that HL100 got the best texture, flavor, mouth feel, taste and overall acceptance. In these results of experiment, honey affects the quality of dough and bread, and liquid honey could be used as a substitute for sugar in breadmaking.

  • PDF

Determination and Monitoring of Grayanotoxins in Honey Using LC-MS/MS (LC-MS/MS를 이용한 벌꿀 중 grayanotoxin 분석법 연구 및 실태조사)

  • Lee, Sook-Yeon;Choi, Youn-Ju;Lee, Kang-Bong;Cho, Tae-Yong;Kim, Jin-Sook;Son, Young-Wook;Park, Jae-Seok;Im, Sung-Im;Choi, Hee-Jung;Lee, Dong-Ha
    • Korean Journal of Food Science and Technology
    • /
    • v.40 no.1
    • /
    • pp.8-14
    • /
    • 2008

  • This study was performed to establish analysis methods, and evaluated for grayanotoxin in domestic/foreign honey and wild honey. The molecular weight of grayanotoxins I, II and III, excluding grayanotoxin III that has been commercialized, were analyzed by LC-MS/MS. Then, the molecular structure of grayanotoxins I and II were analyzed by NMR. A total 111 samples (25 Korean honey, 21 Korean wild honey, 13 Korean honeycomb honey, 44 foreign honey, 8 foreign wild honey) were examined to determined whether or not each sample contained grayanotoxins I, II, and III. The honey samples were mixed with methanol and loaded into a tC18 cartridge, the filtrate was diluted with water, and the mixture was then analyzed by ESI triple-quadrupole LC-MS/MS. Grayanotoxins were only found in the foreign wild honey and were not detected in Korean honey, Korean honeycomb honey, or Korean wild honey. Three of the samples contained grayanotoxin I, II, and III, and one sample contained only grayanotoxins I and III. The lowest level for grayanotoxin I was 3.13 ${\pm}$ 0.00 mg/kg, and the highest level was 12.93 ${\pm}$ 0.01 mg/kg. The levels of grayanotoxin II were 0.84 ${\pm}$ 0.01 mg/kg, 0.92 ${\pm}$ 0.00 mg/kg and 1.08 ${\pm}$ 0.01 mg/kg, respectively. The lowest level of grayanotoxin III was 0.25 ${\pm}$ 0.01 mg/kg and the highest level was 3.29 ${\pm}$ 0.74 mg/kg. Through this study, safety management for foreign wild honey has been enabled.

  • PDF KSCI