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  • 저자

    오현주

  • 학위수여기관

    昌原大學校

  • 학위구분

    국내석사

  • 학과

    食品營養學科

  • 지도교수

  • 발행년도

    2002

  • 총페이지

    ix, 128장.

  • 키워드

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T8935925&outLink=K  

  • 초록

    As concerns about health increase, many functional foods have been developed. This study was carried out to increase consumption of commercial Doenjang and develope yeast leavened pan bread added with Korean commercial soybean paste (Doenjang) at the level of 2.5, 5.0, 7.5, 10.0%. Soybean paste used were Meju Doenjang (A), commercial tradition Doenjang (B, C, D, E), commercial improved Doenjang (F), and Japanese miso (G). Seven products (A~G) were freeze - dried and powdered to be used in bread formula. It was tried to select the proper Doenjang products at the optimum added level. Physicochemical properties were measured and instrumental and sensory tests of the yeast leavened breads were performed. Also, the effects of Doenjang on the gluten development and dough rheology were evaluated by the measurements of gluten content and resistance to extension (peak force) and extensibility using micro extensigraph. Soy flours (FSF; full fat soy flour, DSF; defatted soy flour) were added to formula to know the effect of soy protein and three kinds of emulsifiers (SSL; sodium stearoyl lactylate, MG; monoglyceride, PS-60; polysorbate 60) were added to know whether substitution of Doenjang for emulsifiers is possible. The results were as follows. The contents of moisture, crude protein, crude lipid, ash, aminonitrogen, pH, titratable acidity and salt of 7 kinds of Doenjang were 49.07~52.18%, 9.72~14.08%, 2.11~7.68%, 10.87~17.38%, 258.4~649.6 mg%, 5.20~5.85, 15.4~23.7 mL and 10.4~17.5%, respectively. Also, the contents of reducing sugar, total free sugar and total organic acid of 7 kinds of Doenjang were 2.61~15.48%, 49.26~174.70 mg/100g, 650.83~1786.00 mg/100g, respectively. There were wide variation in various compositions among all samples. The PDI (protein dispersibility index) of Doenjang powders (A~G) soy flours (FSF, DSF) were 50.0~74.1 and 7.3~10.8, respectively. When the Doenjang powder was added at the level of 2.5%, the dough expansion during first fermentation and ovenspring showed the highest. However, with Doenjang powder more than 7.5%, dough expansion and ovenspring decreased. There were no significant differences of bread dough expansion and ovenspring among the emulsifiers and soy flours. The loaf volume of the bread showed the highest result when the Doenjang powder was added up to 5.0% level. However, with Doenjang powder more than 7.5%, the loaf volume became smaller. No significant difference were evident in dry gluten content of dough with addition of Doenjang powder up to 5.0% although emulsifiers and soy flours gave a some what higher (p


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