• 식물병연구
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• 제16권3호
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• pp.232-237
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• 2010

Tomato spotted wilt virus(TSWV)의 상습 발생지인 안양지역에서 가지, 알타리무, 슈가로프에서 TSWV가 발생하였다. 알타리무에서는 잎에 괴저반점과 뿌리에 괴저 병징이 나타났다. 가지에서는 잎에 전형적인 다중 원형반점을 나타냈으며 열매에 심한 괴저를 나타냈다. 슈가로프에서는 잎에 전형적인 원형반점과 심한 위축 병징이 나타났다. 가지, 알타리 무, 슈가로프에서 분리한 TSWV의 생물적 특성은 흰 명아주, 붉은 명아주, 담배(N. devney)에서는 국부 감염이었으며, 담배(N. glutinosa, N. benthamiana)와 독말풀(D. stramonium)에서는 전심감염이었다. 가지와 슈가로프에서 분리한 TSWV는 병원성이 유사하였으나, 알타리 무에서 분리한 TSWV는 N. tabacum 'Xanthi NC' 등 5종의 담배에서 국부 감염되어 병원성이 매우 상이하였다.

• 한국식품영양과학회지
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• 제28권3호
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• pp.566-571
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• 1999

Effects of storage temperature at 18oC and 5oC for 9 days and heating conditions on textural char acteristics in strong wheat flour gels were investigated using a Instron after microwave (2450MHz, 700W). Heating condition did not affect the texture property in the wheat flour gels, but the frozen storage was very effective to prevent the hardening of the samples. Hardness, adhesiveness, and gumminess in the wheat flour gels decreased in increasing moisture content from 45% to 55%, but there was little change in cohesiveness. The storage at room temperature for 2 hours resulted in increased hardness in the heated wheat flour gels. PE wrap package of the wheat flour gels prevented weight loss by 3~6% and hardening effectively. Sugar, or sugar and shotening resulted in increased hardness in loaf bread. The hardness and weight loss in loaf breads were markedly changed by the heating time with microwave. The most critical time point was around 4 minutes following the heating.

• 한국식품영양학회지
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• 제29권6호
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• pp.889-898
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• 2016

This study was to evaluate the characteristics of bread and the rheology of flour dough containing sugar alcohols, after addition of fructose. In the farinogram tests, the addition of sugar alcohol changed the stability and mixing tolerance index. The stability and mixing tolerance index of farinogram increased as the amount of sugar alcohols increased. Amylograms revealed that the increase in gelatinization temperature and maximum viscosity of wheat flour dough with sugar alcohols was more than that of controls. Extensogram of dough with sugar alcohols exhibited higher extensibility and resistance. After fermentation treatment, the dough volumes prepared with only sorbitol and xylitol were lesser than those prepared after addition of fructose. The volume of loaf and specific volume of bread containing sugar alcohols with fructose significantly increased. The breads containing sugar alcohols showed greater taste, flavor and texture scores, for breads prepared with either sorbitol with fructose or xylitol with fructose, compared to breads without fructose. Overall preference scores by sensory evaluation of bread containing sugar alcohols with fructose were higher than bread with only sugar alcohols. These results indicate that the addition of fructose improves the flavor of bread containing sugar alcohols.

• 한국식품영양과학회지
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• 제32권7호
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• pp.1002-1010
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• 2003

생리활성이 우수하다고 알려진 된장의 소비확대를 위하여 시판 된장을 이스트 발효 식빵 제조에 이용하고자 식빵 배합비에 7종(A; 재래식 된장, B∼E; 시판 개량식 된장, F;시판 Miso type 된장, G; Japanese Miso)의 동결건조한 된장분말을 2.5∼10.0% 첨가하여 발효력과 오븐팽창력을 관찰하고 빵품질을 물리적 측면에서 조사하였다. 사용된 시판된장 7종의 이화학적 특성치로는 일반성분을 비롯하여 아미노태질소, 총산도, 환원당, 유리당, 염도, 유기산 함량 및 단백질분산지수(PDI)를 제시하였다. 빵 배합비에 된장분말 5.0% 이하의 첨가는 오븐팽창력의 현저한 증가로 모든 된장 첨가식빵 부피가 증가하여 무첨가구에 비하여 최대 13%까지 높게 나타났다. 또한 된장첨가로 기계적 조직감 측정치인 경도(hardness), 검성 (gumminess), 씹힘성(chewiness) 등이 감소하여 전반적으로 부드러워졌고, 빵의 색은 어두워졌다. 그러므로 식빵제조에 시판된장의 사용은 빵의 물리적 품질 향상에 매우 긍정적인 효과를 가져왔다. 이때 식빵의 부피나 조직감은 된장 종류나 첨가수준에 의하여 독립적으로 영향을 받을 뿐만 아니라 이들 처리조합의 상호작용에 의하여도 크게 영향을 받는 것으로 나타났다.

• 한국식품조리과학회지
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• 제15권4호
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• pp.377-381
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• 1999

This study was designed to observe the effect of the amount of egg and the specific gravity on the quality of sponge cake. There was a little difference of the moisture content by the specific gravity when the amount of egg was same. However, as the amount of egg was increased at the same specific gravity, the moisture content and baking loss was significantly increased(p<0.05). At 100% of egg amount, the largest specific loaf volume was gained at 0.55 of specific gravity, in the same way 150% at 0.45, 200% at 0.35, 250% at 0.45, The hardness of sponge cake was increased as the specific gravity was increased at the same amount of egg(p<0.05). The specific gravity which the lowest hardness was gained was 0.55 with 100% of the amount of egg, in th same way 0.45 with 150%, 0.35 with 200%. As the period of storage was longer, the increase of hardness was increased as the specific gravity went up at the same amount of egg(p<0.05). Therefore, in the case of sugar content 166%, the specific gravity with maximum specific loaf volume and minimum hardness was gained 0.55 at the amount of egg 100%, 0.45 at 150%, 0.35 at 200% and 0.35 at 250%.

• 동아시아식생활학회지
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• 제23권3호
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• pp.341-348
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• 2013

The Rubus coreanus Miquel concentrate was added in 0 (control), 10, 20, 30, and 40% substitution ratios by weight per sugar. The specific gravity and water content in pound cake batter tended to increase specific gravity according to the added Rubus coreanus Miquel concentrate. The volume, weight, and specific loaf volume in pound cake tended to decrease by according to the addition Rubus coreanus Miquel concentrate. Moisture contents in pound cake tended to increase long the addition Rubus coreanus Miquel concentrate. Brix and pH also decreased. 'L' and 'b' along with the increase in 'a' values were followed in proportion to the substitution ratio. Typical textural parameters like hardness, gumminess, and chewiness were increased in proportion to the substitution ratios, but springiness decreased. Adhesiveness and cohesiveness did not show any considerable differences between the pound cakes. The sensory evaluation showed a high preference for pound cake made with 30% Rubus coreanus Miquel concentrate.

• 동아시아식생활학회지
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• 제14권3호
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• pp.275-282
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• 2004

The quality characteristics of baguette bread added with water extracts of Liriopis tuber(LT) and effect of the diets containing 20% dried and powered baguette with 10% LT on the level of blood sugar and lipids in the diabetes induced rat by streptozotocin were investigated. pH of the dough added with 5∼10% LT was 5.00∼5.03 which were lower than that of control(5.12). The volume of the dough with 10% LT after 2nd fermentation was the biggest. Loaf volume index of the bread with 10% LT was significantly higher than that of control. $L^{*}$ values of outside and inside of the baguette decreased in proportion to the increase of the LT, while the $a^{*}$ values increased. Color of the bread with LT showed light dark-red. There was no significant difference in hardness, but springiness and gumminess were higher in the bread with 10% LT. Sweet taste increased, color acceptability and overall taste were enhanced by addition of LT, but it did not affect the sour and astringent taste. The overeating phenomenon showed in the diabetes rat decreased in the group fed with baguette bread with LT, while feed efficiency increased by feeding of the bread with LT. The level of glucose, neutral lipid and total cholesterol in blood were 118.92,95.47 and 37.42mg/dL in the control group, 245.60, 121.54 and 102.43 mg/dL in the diabetes control, 148.40, 103.25 and 57.63 mg/dL in the baguette diet group, respectively. There was no significant difference of HTR between control group and baguette diet group, while atherogenic index was considerably decreased, which might represent improving and preventing effects of diabetes.s.s.

• 한국식품과학회지
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• 제32권1호
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• pp.82-89
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• 2000

8품종벼를 시료로하여 이들 배유전분의 아밀로오스 함량, 당함량 및 아밀로그램 특성이 쌀빵의 가공성과 어떠한 상관성이 있는가에 대해서 검토하였다. 청가에 의한 아밀로오스함량의 품종간 차이는 남풍벼, 화청벼>분질미>남풍CB243>화청du-1, 남풍EM9O>화청찰벼>shr의 순이었다. 단백질 함량은 고당미인 shr.이 가장 높아 8.2%였으며, 벼 품종간 단백질함량은 거의 유사하나, 남풍벼 및 화청벼 변이체의 경우에는 아밀로오스 함량이 낮을수록 원품종보다 단백질의 함량이 증가하는 경향을 보이고 있었다. 품종별 쌀가루의 호화개시 온도는 분질미 및 shr이 낮았으며, 화청벼 남풍벼들과 그것들의 변이체 품종들의 경우에는 아밀로오스 함량이 높은 품종일수록 쌀가루 풀의 점성 및 경도는 증가하며, 제조된 쌀빵의 비용적이 크며, 관능검사에 의한 부푼 정도, 질감 및 전반적인 기호도가 좋은 것으로 나타났다. 모든 품종에서 백미빵이 현미빵보다 제빵성이 좋았으며, 남풍벼로 제조한 백미빵의 기호도가 높게 나타났으며, 저장에 따른 노화지표가 가장 낮았다.

• 식물병연구
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• 제19권4호
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• pp.294-299
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• 2013

새로운 채소류를 뿌리혹선충이 감염된 시설재배지에 윤작작물로 추천하기 위하여 7과 13속, 25종, 총 39품종을 고구마뿌리혹선충과 땅콩뿌리혹선충을 대상으로 저항성을 검정하였다. 2종류의 뿌리혹선충에 모두 감수성인 것은 비름과(Amaranthaceae)의 아마란서스와 근대, 낙규과(Basellaceae)의 바우세, 피나무과(Tiliaceae)의 모로헤이야, 메꽃과(Convolvulaceae)의 공심채, 십자화의 청경채, 홍채태(Brassica campestris var. chinensis), 다채(B. campestris var. narinosa), '다청채'(B. campestris var. chinensis x narinosa), 갓, 곱슬겨자(B. juncea), 교나(B. juncea var. laciniate), 채심(B. rapa subsp. arachinenesis), 가이란(B. oleracea var. alboglabra), 로케트샐러드(Eruca sativa), 국화과(Asteraceae)의 쑥갓(Chrysanthemum coronarium), 엔다이브(Cichorium endivia), 아티쵸크(Cynara cardunculus var. scolymus), 상추(Lactuca sativa)였다. M. incognita에는 저항성이나 M. arenaria에는 감수성인 것은 십자화과의 케일(B. oleracea) cv. 맛짱, 콜라비(B. oleracea var. gongyloides) cv. 적콜라비, 치커리(C. intybus) cv. 적치커리였다. 두 종류의 뿌리혹선충에 모두 저항성인 것은 치커리(C. intybus) cv. 슈가로프, 구루모, 통콘네로네(radichio treviso), 십자화과의 케일(B. oleracea) cv. 만추콜라드, 슈퍼맛짱 브로콜리(B. oleracea italica), 잎브로콜리(B. oleracea var. botrytis italiana), 꿀풀과(Lamiaceae)의 차즈기, 들깨였다. 2종류의 뿌리혹선충에 모두 저항성인 채소류는 뿌리혹선충이 감염된 시설재배지에서 부가가치가 높은 저항성 윤작작물로 사용이 가능할 것이다.