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Attempts to increase the usability of lilies led us to prepare pulverized lily bulbs, which we then added to bread flour to bake white pan bread. The properties of the frozen dough and the quality characteristics of the bread were analyzed. Our experiments showed that the addition of lily powder decreases the viscoelasticity and stability of frozen dough. The absorption rate of the frozen dough was 63.1±0.2% for the control sample, and 66.1±0.1% and 70.9±0.2% for the normally pulverized samples containing 3% and 5% of lily powder, respectively, whereas the absorption rate of the finely pulverized samples tended to increase slightly. The gelatinization results of the frozen dough decreased with the addition of lily powder in terms of the final viscosity, break down, and setback values. Compared to the control sample, the specific volume of the bread products that underwent normal pulverization (5% additive) increased slightly and decreased for the lily bulbs that were finely pulverized (3% additive). The addition of lily powder did not significantly affect the water activity during the storage period of up to 5 days. The hardness of white pan bread increased from 1,948±114.3 to 2,518±154.7 g/㎠ on the first day of storage to 2,571±160.9 to 3,265±147.4 g/㎠ on the 5th day of storage. The hardness was the highest for the 5% sample that underwent normal pulverization, and the samples differed significantly. The longer the storage period, the lower the springness value of the white pan bread became, and this result was most notable for the finely pulverized powder sample. The springness of white pan bread decreased as the amount of lily powder additive and the storage period increased. The sensory test results were excellent in that the appearance, texture, flavor, taste, and overall preference for white pan bread to which 3% of normally crushed lily powder had been added had improved relative to the control sample.

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기사명 저자명 페이지 원문 목차
한우 반추위내 바이오캡슐 생체정보와 도체성적간 연관분석 = Relationship of carcass quality traits with biometric information using bio-capsule in Hanwoo stomach 하재정, 이윤미, 김병기, 정대진, 이준구, 김대현, 권우성, 이윤석, 양가영, 김유삼, 김나경, 하쿠에엠디아지줄, 김종주 p. 71-81

배액의 다량원소 이온농도 제어를 통한 양액 조제 시스템 개발 = Development of an automated nutrient solution management system by macronutrient concentration control in drain solution 조태경, 유수남, 최영수 p. 117-125

Quality characteristics of frozen dough and white pan bread with lily (Lilium lancifolium thunb.) as additive Hyun-Gi Jung, Jine-Shang Choi p. 109-116

지방함량이 발효-건조 소시지의 이화학적 및 관능적 품질 특성에 미치는 영향 = Effect of fat content on physicohemical properties and sensory traits of fermented-dry sausage 세메네, 김범준, 강석남 p. 101-107

한우 급여 단백질 사료원의 반추위 내 미생물 발효에 따른 우회 단백질과 반추위 미생물 아미노산 조성에 미치는 영향 = Evaluation of typical protein sources for Hanwoo cattle on rumen bypass protein and their effects on the composition of rumen microbial amino acids 나혜리, 배귀석, 김창현, 김은중, 장문백 p. 91-99

MS 마커 다형성을 이용한 칡소의 유전적 다양성 및 병목현상 분석 = Genetic diversity and bottleneck analysis of Chikso based on microsatellite marker polymorphism 서상원, 김도현, 김상우, 박병호, 최태정, 박미나, 박연수, 김은성, 정경섭, 정대진, 백준종, 오재돈 p. 83-90

남부지방 벼 2기작을 위한 적합품종 선정 = Selection of rice cultivars adaptable to rice double cropping system in Southern Korea paddy field 성덕경, 김영광, 배성문, 김형철, 이증주, 김철수, 정정성 p. 33-39

전북지역에 있어서 한우 종모우에 따른 번식효율 비교조사 연구 = Study on the reproductive performance of Korean native cattle(Hanwoo) by sires in Jeonbuk Province 권대진, 손승우, 오재돈, 신동현, 임석기, 허재영, 최유림 p. 65-70

항공사진 분석을 통한 땅밀림지 실태 = Actual conditions on the land creep areas by the analysis of satellite imagery 박재현, 마호섭, 박성균 p. 57-64

경북지역 소나무의 수관 구조 특성을 이용한 산불 연료량 추정식 개발 = Estimation of forest fire fuel load models using crown structure characteristics for Pinus densiflora S. et Z. stands in Gyeongbuk Province 장미나, 김성용, 이영진 p. 49-56

홍합 섬유실 처리가 침수 상태의 눈개승마 생장 및 생리적 반응에 미치는 영향 = Effects of byssal threads application on growth and physiological responses of Aruncus dioicus var. kamtschaticus under waterlogging condition 이경철, 윤경규, 심윤진, 이의열, 이재욱, 김용식, 김석우 p. 41-48

토마토 대목의 수경재배 적응성 및 수경재배 시 실생묘와 접목묘의 생육 비교 = Comparison of adaptability of tomato rootstocks and growth of seedlings and grafting tomato plants in hydroponics 최경이, 임미영, 김소희, 정호정, 최수현 p. 19-25

Tetra Null 유전자형을 가진 갈색 종피 콩 육종 = Breeding of tetra null soybean genotype with brown seed coat 리사랏, 강재은, 이성경, 최상우, 정종일 p. 27-32

Traditional plant-based meat alternatives, current, and future perspective : a review Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo p. 1-11

남부지역 유자재배 지역중심으로 감귤황룡병과 매개충 아시아감귤나무이(Diaphotima citri)에 대한 2018-2020년 예찰조사 보고 = 2018–2020 monitoring reports on huanglongbing and its pest vector, Asian citrus psyllid(Diaphotima citri) in South Korea 손대영, 이예영, 최옥희, 강병삼, 김승회, 김진우, 박숙영, 김경희, 김영민, 정상윤, 이예림 p. 13-18

참고문헌 (31건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
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8 Kim KO and Lee YC. 1997. Functional examination on food. Hakyeunsa Co. Ltd., Seoul, Korea. pp.179-185. 미소장
9 Kim SJ. 2000. The rheological properties and optimum substitute level of low-caloric layer cake using carbohydrate base fat replacers. Food and Biotech., Hoseo University. 미소장
10 Krog N, Oleson SK, Toernes H and Joensson T. 1989. Retrogradation of the starch fraction in wheat bread. Cereal Foods World 34: 281-285. 미소장
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16 Lee MG, Lee JM, Chang JH and Park CK. 2000. The effect of addition of potato starch on the frozen dough. Korean J. Food & Nutr. 13(5): 403-410. 미소장
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