• 베이커리
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• no.8 s.433
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• pp.181-181
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• 2004

• 베이커리
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• no.7 s.348
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• pp.58-60
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• 1997

• 베이커리
• /
• no.5 s.334
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• pp.129-134
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• 1996

• 베이커리
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• no.6 s.335
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• pp.134-137
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• 1996

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.137-146
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• 2013

Premature-green wheat is typically obtained by early harvest when culms of wheat still appear green in color, and the wheat and its food products have been considered as wellbeing foods. The pasting properties of prematured whole green wheat powder (WGWP), were analyzed with a rapid viscosity analyzer (RVA), and compared with commercial flours. The RVA values of lower peak viscosity and time, holding strength, final viscosity, as well as breakdown and setback viscosity showed that the WGWP could retard a gelatination of starch and also delay retrogradation in bakery products. WGWP with different levels of 10, 20, 30 or 50% was added into flours for preparing bakery product (bread, muffin and cookie), and their quality properties were evaluated. The addition of WGWP lead to a reduction in loaf volume of bread and muffin, and bakery products containing different levels of WGWP showed the changed internal surface structure (e.g. pore size) observed with a scanning electron microscope when compared with the control (0% WGWP). The hardness, gumminess, chewiness of bread and muffins were increased, and cohesiveness was decreased as the WGWP content increased, but the hardness of cookies was decreased. The bakery products added WGWP showed darker and more greenish and yellowish color than control (p<0.05). The sensory evaluation showed that bakeries with WGWP were scored to have more greenish taste and green color (p<0.05), and muffins and cookies with WGWP were evaluated to have more nutty and less oily taste (p<0.05).

• 베이커리
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• no.10 s.375
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• pp.106-109
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• 1999

• 베이커리
• /
• no.8 s.445
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• pp.188-189
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• 2005

월간 <베이커리>는 '재료색인' 지면을 따로 마련하여 이달에 소개한 생소하거나 특이한 재료의 특성을 소개해 독자들의 편의를 돕고 있다.

• 베이커리
• /
• no.4 s.345
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• pp.148-157
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• 1997

• 베이커리
• /
• no.7 s.456
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• pp.80-81
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• 2006

치즈를 이용한 제품은 베이커리 베스트셀러 목록에 어김없이 등장하는 인기 아이템이다. 요즘 들어서는 크림치즈는 물론이고 롤 치즈, 카망베르 등 다양한 치즈를 이용한 빵, 케이크 페이스트리 등이 인기를 얻고 있다.

• 베이커리
• /
• no.7 s.444
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• pp.178-179
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• 2005

월간<베이커리>는 '재료색인' 지면을 따로 마련하여 이달에 소개한 재료 중 생소하거나 특이한 재료를 모아 재료 특성을 소개해 독자들의 편의를 돕고 있다.