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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 9 - 17 (9page)
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초록· 키워드
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In this study, the physicochemical properties of polished rice flour, brown rice flour, and Jeung-pyun dough were studied. The protein, lipid, dietary fiber, pH of brown rice flour were higher than those of polished rice flour. The total polyphenol contents and electron donating ability (EDA) of brown rice flour (83.60 mg%, 2.44%, respectively) were higher than those of polished rice flour (56.91 mg%, 1.43%, respectively). The temperature gelatinization of brown rice flour higher than that of polished rice flour. The counts in Jeung-pyun dough were not significantly decreased brown-rice flour. The addition of brown rice flour decreased the amount of carbon dioxide gas evoluted from Jeung-pyun dough. The pH values of brown rice Jeung-pyun dough generally decreased fermentation time.
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참고문헌 (32)
참고문헌 신청
강인회 / 1991 / 한국 식생활사 / 삼영사 :81~82
황혜성 / 1994 / 한국의 전통음식 / 교문사 :24~25
AOAC / 1996 / Official Methods of Analysis. 16 th ed / Association of Official Analytical Chemists
An SM / 2002 / Quality characteristics of Jeung-Pyun according to the leavening agents / Korean J Human Ecology 5(1):48~61
Biliaderis CG / 1980 / Starch gelatinization phenomena studied by differential scanning calorimetry / J Food Sci 45:1669~1674
황혜성 / 1994 / 한국의 전통음식 / 교문사 :24~25
AOAC / 1996 / Official Methods of Analysis. 16 th ed / Association of Official Analytical Chemists
An SM / 2002 / Quality characteristics of Jeung-Pyun according to the leavening agents / Korean J Human Ecology 5(1):48~61
Biliaderis CG / 1980 / Starch gelatinization phenomena studied by differential scanning calorimetry / J Food Sci 45:1669~1674
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