• 베이커리
• /
• no.6 s.335
• /
• pp.146-147
• /
• 1996

• 베이커리
• /
• no.11 s.340
• /
• pp.150-155
• /
• 1996

• 베이커리
• /
• no.6 s.335
• /
• pp.46-47
• /
• 1996

• 베이커리
• /
• no.12 s.353
• /
• pp.112-119
• /
• 1997

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.4
• /
• pp.540-546
• /
• 2007

Bakery food items distributed in Chung-cheong province Daejeon, Cheonan, and Cheongju) were studied to determine their contents of total crude fat and trans fatty acids (TFA). After fat extraction by the Folch method, methylation was carried out to analyze the fatty acid compositions by GC, using a SP-2560 column and flame ionization detector. The total fat contents of the foods were in the approximate range of 2$\sim$34%. The total fat contents of the items were as follows: whipping cream cake : 0.03$\sim$1.31 (g/100 g food), pastries = 0.21$\sim$2.64 (g/100 g food), cream puff = 0.09$\sim$0.43 (g/100 g food), croquette = 0.22$\sim$1.99 (g/100 g food), and glutinous rice doughnut = 0.03$\sim$0.38 (g/100 g food).