• 베이커리
• /
• no.12 s.401
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• pp.124-125
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• 2001

• 베이커리
• /
• no.9 s.362
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• pp.90-93
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• 1998

• 베이커리
• /
• no.2 s.379
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• pp.78-79
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• 2000

• 베이커리
• /
• no.7 s.384
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• pp.100-103
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• 2000

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.1-4
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• 2006

Method of analyzing sodium alginate in foods was developed using high performance liquid chromatography (HPLC). HPLC conditions for sodium alginate were: column, MCI GEL $(8\;mm\;i.d{\times}300\;mm)$; mobile phase, deionized water; detector, refractive index detection (sensitivity = 16). Separation of sodium alginate was achieved within 15 min. Sodium alginate showed good linear relationship at 0.1-2.0% range. Correlation coefficient of calibration curve for sodium alginate exceeded 0.999, and detection limit was 0.005%. Recovery rate of sodium alginate in wheat flour dough was 106.67%. This method was successfully applied to analyses of cereals, saccharides, and ice cream, etc. Sodium alginate was detected in chocolate, noodles, and kelp at 0-44.8% range.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.357-364
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• 2013

The purpose of this study is to investigate the quality characteristics of choco-chip when using the baking soda. Medium flours are more commonly used for choco-chip cookies than cake flours due to the higher pH levels. The L and b values of the flours decreased but the redness colors were increased with the increased percentage of baking sodas. The hardness, brittleness and gumminess of cake flours and increased baking sodas were lower than the medium flours. Micrographs of the choco-chip cookies showed that the baking sodas with the medium flours had better tendency to melt the proteins than cake flours. Sensory characteristics suggested that the additional 2% of baking soda generated good appearance, flavor, color, texture and over all acceptance. According to the results, we gained knowledge on the effects of adding baking soda to the quality of cookies. And, the most recommended percentages of baking sodas base as suggested by bakers are 2%.

• Journal of Digital Convergence
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• v.14 no.6
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• pp.237-244
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• 2016

The purpose of this study examines the influence of anchoring and adjustment according to regularity of snack's shape. Especially this study choose 'choco chip' as a snack with regularity to compare with 2012's study. The results of this study are as follows. 1) The anchoring and adjustment also appears in 'choco chip' with regularity. But statistical meaning is different from the result of prior study. 2) The difference of anchoring effect reduced according to additional verbal information in 'choco chip' with regularity. but has no statistical meaning of interaction effect. However the causes of two results are different. 3) The interaction effect of cognitive load(without vs. moderate vs. high) is meaningful statistically. difference of anchoring effect reduced according to additional verbal information in 'choco chip' with regularity in 'choco chip' with regularity. This study provides strategic implication that it overcomes the limitation of the prior resuarch and may reinforce the biased judgement by cognitive overload.