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The principal objective of this study was to determine the optimal ratio of mesangi added to bread. In our experiments, the mesangi was added at levels of 0, 1, 2, 3, 4%. The properties of the prepared breads were analyzed in terms of volume of dough, specific volume, CrumbScan, color and sensory evaluation. The volume of the dough to which 1% mesangi has been added was the greatest and the specific volume of the bread to which 2% mesangi was added was also greater than that of the control bread. The bread to which 4% mesangi has been added evidenced the highest elongation at 1.39, the most profound thickness(0.05 cm) and the most prominent chromaticity of the skin. With regard to color values, as more mesangi was added the L value decreased. As the result of the sensory evaluation, the bread to which 1% mesangi was added was found to be the most preferable in terms of moistness, softness, taste and overall acceptability.
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참고문헌 (27건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | 이광석 (2001) CrumbScan에 의한 식빵의 품질분석. 동국대 소맥식품연구소, 서울. pp 125-136. | 미소장 |
| 2 | 해양수산부 (2001) 새로운 해조류 양식(매생이·가시파래). 해양수산부, 서울 pp 1-25. | 미소장 |
| 3 | 해양수산부 (2004) 수산물 방언집. 해양수산부, 서울 p 132. | 미소장 |
| 4 | Ann CE, Kare L (1993) Cereals in bread making. Marcel Dekker Inc. New York. pp 346-349. | 미소장 |
| 5 | Bliding C (1963) A critical survey of European Taxa in Ulvales. Part Ⅰ. Capsosiphon, Percursaria, Blidingia, Enterromorpha. Opera Botanica 8: 1-160. | 미소장 |
| 6 | Chihara M (1967) Developmental morphology and systematics of capsosiphon fulvescens as found in Izu, Japan. Bull Nat Sci Mus 10: 163-170. | 미소장 |
| 7 | Choi SN, Chung NY (2007) The quality characteristics of bread with added buckwheat powder. J Korean Food Cookery Sci 23: 664-670. | 미소장 |
| 8 | Garbary DJ, Golden L, Scagel RF (1982) Capsosiphon fulvescens (Capsosiphonaceae, Chlorophyta) rediscovered in the northeastern. Pacific Syesis 15: 39-42. | 미소장 |
| 9 | Han HA (2002) A study of flavor on Capsosiphon fulvescens. MS Thesis Yosu National University, Yosu. p 12. | 미소장 |
| 10 | Jeong CH, Cho HJ, Shim KH (2006) Quality characteristics of white bread added with chlorella powder. J Korean Food Preserv 13: 465-471. | 미소장 |
| 11 | Jung KJ, Jung CH, Pyeun JH, Choi YJ (2005) Changes of food components in mesangi(Capsosiphon fulvecens), gashiparae(Enteromorpha prolifera), and cheonggak(Codium fragile) depending on harvest times. J Korean Soc Food Sci Nutr 34: 687-693. | 미소장 |
| 12 | Kang MJ (2002) Quality characteristics of the bread added dandelion leaf powder. J Korean Food Preservation 9: 221- 227. | 미소장 |
| 13 | Kim KT, Choi AR, Lee KS, Joung YM, Lee KY (2007) Quality characteristics of bread made from domestic Korean wheat flour containing cactus chounnyuncho (Opuntia humifusa) powder. J Korean Food Cookery Sci 23: 461-468. | 미소장 |
| 14 | Kweon BM, Jeon SW, Kim DS (2003) Quality characteristics of sponge cake with addition of laver powder. J Korean Soc Food Sci Nutr 32: 1278-1284. | 미소장 |
| 15 | Lee IK (1986) Flora of marine algar in Cheju Island 1. Ulvaceae. J Korean Phycol 1: 157-167. | 미소장 |
| 16 | Lee JH, Yoon SJ (2008) Quality characteristics of sulgidduk prepared with different amounts of green laver powder. J Korean Food Cookery Sci 24: 39-45. | 미소장 |
| 17 | Lee SK (2002) A study on food development plan based on regional specialties. MS Thesis Sookmyung Women's University, Seoul. p 30. | 미소장 |
| 18 | Lim EJ, Lee YH, Huh CO, Kwon SH, Kim JY, Han YB (2007) Rheological properties of bread dough added with Enteromorpha intenstinalis. J Korean Food Sci Technol 39: 652- 657. | 미소장 |
| 19 | Migita S (1967) Life cycle of Capsosiphon fulvescens(C. agardh) setchell and gardner. Bull Fac Fish Nagasaki Univ 22: 21- 31. | 미소장 |
| 20 | Oh YJ, Choi KS (2006) Effects of steam-dried Hizikia fusiformis powder on the quality characteristics in wet noodles. Korean J Culinary Research 12: 206-221. | 미소장 |
| 21 | Park JC, Choi JS, Song SH, Choi MR, Kim KY, Choi JW (1997) Heptoprotective effect of extracts and phenolic compound from marine algae in bromobenzene-treated rats. J Korean Pharmacogn 28: 239-246. | 미소장 |
| 22 | Pomeranz Y (1960) Determination of bread crumb color as related to the color of flour used to bake. Cereal CheM37: 765. | 미소장 |
| 23 | Pomeranz Y, Shogren MD, Finney KF, Bechtel B (1977) Fiber in bread making effect on functional properies. Cereal Chem 54: 25-41. | 미소장 |
| 24 | Pyler EjP (1988) Hysocal and chemical test methods In Baking Science & Technology 3rd. Sosland Publishing Company, Manhattan. pp 903-907. | 미소장 |
| 25 | Wiggins C (1998) Proving, baking and cooling in technology of breadmaking, Blackie Academic & Professional, New York. p 136. | 미소장 |
| 26 | Yang HC, Jung KM, Gang KS, Song BJ, Lim HC, Na HS, Mun H, Heo NC (2005) Physicochemical composition of Seaweed fulvescens(Capsosiphon fulvecense). J Korean Food Sci Technol 37: 912-917. | 미소장 |
| 27 | Yoo HJ (2004) Inhibitory effect on the melanogenesis of ethanol extract of Capsosiphon fulvescens. Ph D Dissertation, Wonkang University. Iksan. p 4. | 미소장 |
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