Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이현규 | - |
dc.date.accessioned | 2018-02-28T05:14:02Z | - |
dc.date.available | 2018-02-28T05:14:02Z | - |
dc.date.issued | 2016-04 | - |
dc.identifier.citation | FOOD SCIENCE AND BIOTECHNOLOGY, v. 25, NO 2, Page. 477-482 | en_US |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.issn | 2092-6456 | - |
dc.identifier.uri | https://link.springer.com/article/10.1007%2Fs10068-016-0066-y | - |
dc.identifier.uri | http://hdl.handle.net/20.500.11754/41170 | - |
dc.description.abstract | Dietary fiber (DF) extracted from whole wheat was chemically modified by cross-linking (CL), carboxymethylation (CM), and hydroxypropylation (HP) and their physicochemical properties and baking performance were evaluated. CM contributed to the increase in soluble DF (SDF) contents and water solubility. While CL and HP contributed to the decrease in water solubility as insoluble DF (IDF) contents increased. In comparison to the chemically modified DF, CLDF deteriorated textural and physical properties of cakes. On the other hand, the cakes with CMDF and HPDF had improved cake qualities such as appearance, higher volume and lower hardness compared to cake with native DR Consequently, this study suggested that the chemical modifications of wheat DF can effectively regulate the IDF/SDF ratio and total dietary fiber (TDF) contents, resulting in the change of physicochemical properties of them. When applied to cake, modified wheat DF diversified the physicochemical properties and quality by a functional group. | en_US |
dc.description.sponsorship | This research was supported by High Value-added Food Technology Development Program (Project title: Development and industrialization of import-substituting starch materials using domestic agricultural sources, Project No. 314041-3), Ministry of Agriculture, Food and Rural Affairs. | en_US |
dc.language.iso | en | en_US |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | en_US |
dc.subject | wholegrain wheat | en_US |
dc.subject | dietary fiber | en_US |
dc.subject | chemical modification | en_US |
dc.subject | cake property | en_US |
dc.title | Effect of Modified Dietary Fiber Extracted from Wholegrain Wheat on the Physicochemical and Cake Properties | en_US |
dc.type | Article | en_US |
dc.relation.no | 2 | - |
dc.relation.volume | 25 | - |
dc.identifier.doi | 10.1007/s10068-016-0066-y | - |
dc.relation.page | 477-482 | - |
dc.relation.journal | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.contributor.googleauthor | Lee, Kwang Yeon | - |
dc.contributor.googleauthor | Park, Ka Hwa | - |
dc.contributor.googleauthor | Lee, Hyeon Gyu | - |
dc.relation.code | 2016011068 | - |
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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