표제지
목차
국문요약 8
Ⅰ. 서론 10
제1장 시판 막걸리의 성분 분석 17
1. 개요 17
2. 실험 재료 및 방법 18
3. 실험 결과 및 고찰 22
제2장 막걸리 첨가한 반죽의 발효력 측정 및 식빵의 품질 특성 29
1. 개요 29
2. 실험 재료 및 방법 30
3. 실험 결과 및 고찰 35
Ⅱ. 결론 및 요약 46
참고문헌 47
Abstract 52
Appendices 55
ChapterⅠ 18
Table 1-1. Characteristics of Makgeolli. 18
Table 1-2. Brix(%) degree, contents of reducing sugar and artificial sweetening of makgeolli purchased on the market. 23
Table 1-3. Alcohol degree(%) of makgeolli purchased on the market. 24
Table 1-4. Acidity and pH of makgeolli purchased on the market. 26
Table 1-5. Degrees of total amino acid on makgolli purchased on the market. 26
Table 1-6. Contents of Total Phenolics Compounds and RSA(%) of makgeolli. 28
Chapter Ⅱ 30
Table 2-1. Ingredient composition of bread with different amount of makgeolli. 30
Table 2-2. Ingredient composition of bread with different amount of makgeolli. 31
Table 2-3. Ingredient composition of bread with different amount of makgeolli fermented dough. 32
Table 2-4. Effect of volume of dough after fermentation with makgeolli fermented dough(sample 1). 37
Table 2-5. Effect of volume of dough after fermentation with makgeolli fermented dough(sample 2). 38
Table 2-6. Effect of volume of dough after fermentation with makgeolli fermented dough(sample 3). 39
Table 2-7. Effect of volume of dough after fermentation with makgeolli fermented dough(sample 4). 40
Table 2-8. Effect of volume of dough after fermentation with makgeolli fermented dough(sample 5). 41
Table 2-9. Color value of breads with makgeolli fermented dough. 43
Table 2-10. Machanical properties(texture) of breads with makgeolli fermented dough. 44
Table 2-11. Sensory score by the analysis of variance for organoleptic properties of breads with fermented dough. 45