Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이현규 | - |
dc.date.accessioned | 2018-03-19T02:19:28Z | - |
dc.date.available | 2018-03-19T02:19:28Z | - |
dc.date.issued | 2014-03 | - |
dc.identifier.citation | 산업식품공학,2014년 18권,1호,pp.60-64 | en_US |
dc.identifier.issn | 1226-4768 | - |
dc.identifier.uri | http://db.koreascholar.com/article?code=269461 | - |
dc.identifier.uri | http://hdl.handle.net/20.500.11754/48693 | - |
dc.description.abstract | This study was to investigate the effects of differences in the temperature of steamed rice powder at the additionof wheat flour on the quality characteristics of Injeolmi after storage for 7 days at 4℃. The L values in color ofthe control and with 75℃ and 95℃ treatments decreased after storage whereas that of the 55℃ treatment increasedfrom 94.24 to 96.07. The amylose content of the control increased from 4.13% to 12.43%, while that of the 55℃,75℃, and 95℃ treatments increased from 5.10%, 5.28%, and 5.14% to 20.43%, 19.8%, and 19.34% respectively.Hardness of the 55℃, 75℃, and 95℃ treatments after storage increased by 109.2%, 2,023.2%, and 2,886.5%respectively compared with that at the initial storage stage. Hardness of the 55℃ treatment after storage was 3.17%compared with that of the control, which shows that the 55℃ treatment significantly reduced retrogradation inInjeolmi during storage. Total aerobic bacteria content of the control and the 55℃ treatment was 3.55 and 3.98 logCFU/g respectively, which were slightly higher numbers than those of the 75℃ (3.62log CFU/g) and 95℃ (3.30logCFU/g) treatments after storage for 7 days at 4℃. | en_US |
dc.description.sponsorship | 본 연구는 농촌진흥청 연구사업(과제번호: PJ008540022013)의 지원에 의한 연구결과로 이에 감사드립니다. | en_US |
dc.language.iso | ko_KR | en_US |
dc.publisher | 한국산업식품공학회 | en_US |
dc.subject | wheat flour | en_US |
dc.subject | Injeolmi | en_US |
dc.subject | retrogradation | en_US |
dc.subject | texture property | en_US |
dc.subject | amylase | en_US |
dc.title | 밀가루 첨가 시 증자쌀가루 온도에 따른 인절미의 품질특성 | en_US |
dc.type | Article | en_US |
dc.relation.no | 1 | - |
dc.relation.volume | 18 | - |
dc.identifier.doi | 10.13050/foodengprog.2014.18.1.60 | - |
dc.relation.page | 60-64 | - |
dc.relation.journal | 산업식품공학 | - |
dc.contributor.googleauthor | 이현규 | - |
dc.contributor.googleauthor | 김명환 | - |
dc.contributor.googleauthor | 김희선 | - |
dc.contributor.googleauthor | 한귀정 | - |
dc.contributor.googleauthor | 김경미 | - |
dc.contributor.googleauthor | Lee, Hyeon-Gyu | - |
dc.contributor.googleauthor | Kim, Myung Hwan | - |
dc.contributor.googleauthor | Kim, Hee Sun | - |
dc.contributor.googleauthor | Han, Gwi-Jung | - |
dc.contributor.googleauthor | Kim, Kyung-Mi | - |
dc.relation.code | 2014001438 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF HUMAN ECOLOGY[S] | - |
dc.sector.department | DEPARTMENT OF FOOD & NUTRITION | - |
dc.identifier.pid | hyeonlee | - |
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