표제지
국문요약
목차
I. 서론 11
II. 문헌고찰 13
III. 재료 및 방법 14
1. 재료 14
1.1. 제빵 재료 14
1.2. 갈색거저리 분말 14
2. 방법 15
2.1. 식빵의 배합 및 제조 15
2.2. 반죽의 발효 팽창력 측정 18
2.3. 반죽의 pH 측정 18
2.4. 반죽의 총산도(total titratable acidity) 18
2.5. 식빵의 비용적 측정 18
2.6. 식빵의 색도 측정 19
2.7. 식빵의 텍스쳐 측정 19
2.8. 식빵의 단면구조 관찰 19
2.9. 식빵의 관능평가 20
2.10. 통계분석 20
IV. 결과 및 고찰 21
1. 반죽의 발효 팽창력 21
2. 반죽의 pH 및 총산도 23
3. 식빵의 비용적 26
4. 식빵의 색도 28
5. 식빵의 텍스쳐 30
6. 식빵의 단면구조 32
7. 식빵의 관능평가 36
V. 요약 및 결론 38
참고문헌 40
Appendix 45
Abstract 47
Table 1. Composition of Tenebrio molito powder used in this study 14
Table 2. Baking formula for white pan bread with different levels of Tenebrio molito... 17
Table 3. Leavening height of dough expansion of white pan bread with different... 22
Table 4. pH of white pan bread with different levels of Tenebrio molito powder added 24
Table 5. Total titratable acidity of white pan bread with different levels of Tenebrio... 25
Table 6. Specific volume of white pan bread with different levels of Tenebrio... 27
Table 7. Color of white pan bread with different levels of Tenebrio molito powder added 29
Table 8. Texture profile of white pan bread with different levels of Tenebrio... 31
Table 9. Cell analysis of white pan bread with different levels of Tenebrio molito powder added 34
Table 10. Sensory evaluation of white pan bread with different levels of Tenebrio... 37
Figure 1. Flow diagram of the white pan bread preparation by the straight... 16
Figure 2. Cell count ratio cell size of white pan bread with different levels of Tenebrio molito powder added 33
Figure 3. Photograph of white pan bread with different levels of Tenebrio molito powder added 35