이스트 첨가 수준, 발효 시간 및 오븐 온도에 따른 쌀빵 품질 특성

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.4

This paper investigated the effects of the percentages of yeast and fermentation time as well as the top and bottom temperature of oven on the baking properties of rice bread. The specific volume of the dough decreased as the amount of added yeast and fermentation time increased. When 1.5% yeast was added at 60 min of fermentation time, the shape of the rice bread showed the largest volume, high appearance and a round shape. The top and bottom temperature of the oven on the baking characteristics of rice bread were affected by the baking time. When the top and bottom temperature of the oven at 200 and $140^{\circ}C$, and 200 and $170^{\circ}C$, the baking time was 20 min. When the top and bottom temperature of oven at 140 and $170^{\circ}C$, the baking time was 40 min. When the top and bottom temperature of the oven were 170 and $170^{\circ}C$, the shape of the rice bread indicated the largest volume, high appearance and a round shape. The results of this study revealed that the replacement of rice flour with 1.5% yeast, 60 min of fermentation time, and the top and bottom temperature of oven at $170-170^{\circ}C$ are effective for rice bread.

옥수수 전분과 찰옥수수 전분 첨가 비율에 따른 Gluten-free 제빵 특성

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.4

The baking properties of gluten-free rice bread with different percentages of corn starch and waxy corn starch were investigated. The specific gravity and color (L, a, b) of the dough as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. Replacement of rice flour with 1, 2.5, 5, 7.5 and 10% corn starch did not have a significant effect on the specific gravity and color of the dough. The volume and specific volume of the rice bread showed an increasing trend as the amount of added corn starch increased. The chewiness, gumminess and hardness of the rice bread showed a decreasing trend as the amount of added corn starch increased. Replacement of rice flour with 1, 5 and 10% waxy corn starch did not have a significant effect on the specific gravity and color of the dough. The color of the rice bread showed an increasing trend as the amount of added waxy corn starch increased. These results suggest that replacement of rice flour with 7.5% corn starch or 1% waxy corn starch is effective for gluten-free rice bread.

당류 물질 첨가 가래떡의 텍스처 특성

김상숙,정혜영,Kim, Sang-Sook,Chung, Hae-Young 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.9

당류 물질 미분당, 트레할로스, 프락토올리고당(95%), 이소말트, 헬스리고 및 갈락토올리고당(50%)을 쌀가루 기준 0, 1, 5 또는 10% 농도로 첨가하여 제조한 가래떡을 $5^{\circ}C$ 저장 0, 2, 6, 24 및 30시간 후 가래떡의 텍스처의 변화를 측정 분석하였고 관능검사를 실시하여 노화 정도를 비교하였다. 헬스리고 1% 첨가한 가래떡의 경우를 제외하고 부착성과 응집성은 다른 실험군들과 비슷한 경향을 보여 주었다. 경도는 대부분의 당류 물질에서 무첨가군에 비해 감소하는 경향으로 노화를 억제하는 효과를 보여 주었으나 프락토올리고당(95%) 5%의 경우 무첨가군과 큰 차이가 없었고 헬스리고 1% 첨가한 경우에는 24시간 경과 후 무첨가군에 비해 경도가 증가하였다. 당류 물질 첨가 가래떡의 $5^{\circ}C$ 저장 2시간과 24시간 후 관능적 묘사특징 분석에서는 부착성, 응집성, 쓴맛 및 떫은맛의 경우 실험군과 무첨가군을 비교하였을 때 큰 차이가 없었으나 경도는 실험군이 무첨가군에 비해 낮은 경향, 단맛은 높은 경향을 보여 주었다. 본 실험에 사용한 물질 중에서 프락토올리고당(95%) 5%와 헬스리고 1% 첨가를 제외한 다른 모든 당류 물질 실험군은 가래떡 제조 시 5% 또는 10% 수준으로 첨가하였을 때 노화억제 효과가 있는 것으로 확인되었다. Texture properties of a Korean rice cake (Karedduk) added with carbohydrate materials after 0, 2, 6, 24 and 30 hrs of storage at $5^{\circ}C$ were investigated using textural characteristics and sensory descriptive analysis. Carbohydrate materials such as powdered sugar, trehalose, fructooligosaccharide (95%), isomalto, healtholigo, and galactooligosaccharide (50%) were added in 0, 1, 5 and 10% levels to dry rice flour. The texture profile analysis by Texture Analyzer revealed that adhesiveness and cohesiveness of the Korean rice cake (Karedduk) added with carbohydrate materials were similar to those of the control in trends, while hardness was low compared to the control except for fructooligosaccharide (95%) 5% and healtholigo 1% addition. The hardness and sweetness by sensory characteristics were significantly different compared to the control. Instrumental hardness was correlated with sensory hardness. Lastly, the Korean rice cake (Karedduk) added with carbohydrate materials except fructooligosaccharide (95%) 5% and healtholigo 1% addition was effective in delaying retrogradation.

교반 조건에 따른 Gluten-Free 쌀빵 반죽의 동적점탄성과 제빵 특성

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.6

The effects of mixing speed (3, 6 and 10 speed) and time (2, 5 and 10 min) on the dynamic viscoelasticity of dough and the baking properties of gluten-free rice bread were investigated. The specific gravity of the dough was not affected by the mixing speed and time before and after fermentation. The elasticity (G') and viscosity (G") of the dough increased and the tan ${\delta}$ (G"/G') decreased with higher mixing speeds and longer mixing times. The specific volume of the gluten-free rice bread was affected by the mixing time in response surface methodology (RSM). The hardness of the gluten-free rice bread showed a decreasing trend as the specific volume for the gluten-free rice bread increased. The appearance of the gluten-free rice bread was symmetrical at high mixing speeds and long mixing times. Overall results indicated that the quality of gluten-free rice bread could be improved by controlling the mixing speeds and mixing times for the dough.

시판 중인 우리밀 및 수입밀 밀가루의 품질 및 특성 비교 분석

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.2

The physicochemical characteristics of 4 domestic wheat flour products were compared to those of 4 imported wheat flour products marketed in Korea. The contents of moisture, ash, protein, total dietary fiber (TDF), color (L, a, b), whiteness, solvent retention capacity (SRC), water absorption index (WAI), water soluble index (WSI), pasting characteristics by rapid visco analyzer (RVA), and principle component analysis (PCA) were analyzed. The domestic wheat flour products were composed of higher content in ash and protein, compared to the imported wheat flour products. The domestic wheat flour products had lower SRC and WSI characteristics than the imported wheat flour products. The values of lactic acid SRC (LASRC) in the imported wheat flour products showed an increasing trend as the protein content increased. The differences in viscosity were observed in the domestic wheat flour products. However, no major significant differences of viscosity were found among the imported wheat flour products. The result of PCA showed a consistent trend in the imported wheat flour (strong, medium, and weak), while a consistent trend was not shown in the domestic wheat flour products. Therefore, further research is needed to standardize the different types of domestic wheat flour products.

습식 및 건식 쌀가루의 유지 종류 및 첨가 비율에 따른 쌀빵 품질 특성

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.4

The baking properties of rice bread with different percentages of butter and oil in wet and dry rice flour were investigated. The moisture, damaged starch, mean diameter, pasting properties by amylogram and RVA (Rapid Visco Analyzer), as well as thermal properties by DSC (Differential Scanning Calorimetry) of wet and dry rice flour were analyzed. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread with different percentages of butter and oil in wet and dry rice flour were also analyzed. As a result, the wet rice flour were composed of a noted higher content in moisture, compared to the dry rice flour (p<0.001). The wet rice flour had lower values of damaged starch, higher values of mean diameter and a higher peak viscosity than was noted in the dry rice flour (p<0.001). The wet rice flour showed a higher degree of hydration and gelatinization than was seen in the dry rice flour (p<0.001). The prevailing principle to utilize the replacement of wet rice flour with oil had a significant effect on the volume, specific volume and hardness of the rice bread (p<0.001). The hardness of the rice bread also showed a decreasing trend as the amount of the added oil was increased into the mixture. These results suggest that the replacement of wet rice flour with 5.8% oil is effective for the production of rice bread.

Gluten-Free 쌀빵의 제빵 특성에 대한 첨가 수분 온도 영향

김상숙 ( Sang Sook Kim ),정혜영 ( Hae Young Chung ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.6

Baking characteristics of gluten-free rice bread were investigated, when 20, 30, 40, 50 and 60℃ water was added during mixing. The temperature of the dough before fermentation was affected by the temperature of the water and the mixing time. When 60℃ water was added, the specific gravity of the dough was the highest before fermentation (p<0.01). The specific gravity of the dough after fermentation was 32~39% of the specific gravity of the dough before fermentation. When 50℃ water was added, the volume and the specific volume of rice bread were higher than those in addition of water at other temperatures (p<0.001). In case of adding water of 50℃, the shape of the rice bread showed the largest volume, high appearance and a round shape. After storage for 2 and 24 hours, the addition of water of 50℃ resulted in the lowest hardness and chewiness values of rice bread. The sensory descriptive analysis revealed that when 50℃ water was added, the air cell size, springiness and hardness values of gluten-free rice bread were lower than those in addition of water at other temperatures. There was a difference in the appearance and texture of gluten-free rice bread, when 20, 30, 40, 50 and 60℃ water was added during mixing.

5·18항쟁과 1980년대 대구 학생운동

김상숙(Sang-Sook Kim) 한국NGO학회 2015 NGO연구 Vol.10 No.1

이 글에서는 대구지역 대학가에서 전개된 1980년 ‘민주화의 봄’ 시기의 활동과 그 후 전개된 5월 운동을 살펴보았다. 1980년 대구 대학가에서는 3월 중순부터 학생들이 수도권보다 상대적으로 소규모로나마 민주화운동을 전개하였 다. 5월 14일에는 1만 명 이상이 거리시위를 벌였다. 1980년 5월부터 1983년 말까지 제2시기에는 고립된 소수의 운동 참여자들이 광주학살의 진상 폭로활 동을 주로 했다. 1984년부터 1987년 말까지 제3시기에는 ‘광주학살’만이 아닌 ‘민중항쟁’으로서 5･18항쟁의 진상을 인식하면서, 유화국면의 총학생회라는 공개적이고 반합법적인 틀을 기반으로 소규모 서클운동을 벗어나 대중운동을 전개했다. 이 시기에 5･18항쟁 진상규명운동은 거의 폭발적인 형태로 진행되었고 이는 1987년 6월항쟁의 토대가 되었다. 1988년부터 1992년까지 제4시기는 5･ 18항쟁에 대한 지식이 전 국민들 사이에 합법화, 대중화되었던 시기로, 5･18항쟁 진상규명운동이 대구경북지역총학생회연합 등 총학생회의 지역연대체를 중심으로 전개되었다. 이 시기 대구지역의 주요 활동은 학살 가해자에 대한 상징 적이고 격렬한 형태의 공격과 대 시민 선도투쟁이 주를 이루었다. 이는 피해 진상규명과 피해자 명예회복에 주요초점을 두었던 광주지역의 5월 운동과 대비 된다. 1980년대 대구지역에서도 많은 학생들이 5･18항쟁에 대한 부채의식 때문에 학생운동에 참여했다. 그러나 당시 광주지역은 주민과 학생운동집단의 관계가 상대적으로 우호적이어서, 학생운동 참여자들이 지역 주민들과 유대하는 공동체적 에토스를 키우며 활동한 반면, 대구지역은 주민과 학생운동집단의 관계가 상대적으로 대립적이어서, 학생운동 참여자들은 지역주민들 사이에서 고립적으로 활동하면서 개별적이고 실존적인 에토스를 발전시켰다. 이러한 에토 스는 운동권 내부 집단에 대한 공동체의식은 강화하였지만 외부 집단에 대해서는 배타적인 성향을 만들기도 하였다. Some of the major activities during the student movements in the 1980s in Daegu associated with the May Movement are as follows. In 1980 the university in Daegu Democracy movement took place at the universities in Daegu in a relatively small scale than the metropolitan area. May 14 More than 10,000 students took the street protests on 14 May. In the second phase from May 1980 until the end of 1983, a small number of isolated movement activists recognized and uncovered the true facet of the massacre. In the third phase from 1983 to 1987, they started to be aware of the true facet of not merely the Gwangju Massacre but also a democratic uprising. It was a mass movement beyond a small-scale club movement as it was based on the open and semi-legal framework of the then propitiative university student council. During the period, the fact-finding movement for the May 18th Uprising was heatedly underway, which served as the basis for the 1987 June Uprising. Meanwhile, in the fourth phase of 1988 to 1992, knowledge about the May 18th Uprising became widely known among the public, which also started to be legalized. As such, the fact-finding movement for the May 18th Uprising took place centered around a regional solidarity network of the student councils including the Daegu Gyeongbuk Federation of Student Councils. Many students in Daegu, just like those in other regions, took part in the May 18th Uprising, believing that they had to do something about the uprising. While the communal ethos was forged among student activists and local residents in Gwangju since their mutual relationships were relatively friendly, it was not like so in Daegu as they were in mutual conflicts. As such, student activists in Daegu developed an independent and existential ethos by protesting on their own without any solidarity with local residents. This type of ethos strengthened a sense of community within the movement activists, though creating a sense of exclusivity against external groups.

학령 후기 아동의 일상생활스트레스와 대처에 관한 연구

김상숙(Kim Sang-Sook),신영희(Shin Yeong-Hee) 계명대학교 간호과학연구소 2005 계명간호과학 Vol.9 No.1

  Purpose: The purpose of this study is to examine daily hassles and coping style of 5th and 6th elementary school children. Method: The study subjects consisted of 310 in 5th and 6th grade elementary school children in Dae-jon using the questionnaires method. Result: The result of this study was as follows: 1. The mean score of daily hassles of children is 52.7 (perfect score is 112), that is "below the little" level conversed 4 point scale. Daily hassle perceived by children is low, but family related area was relatively high. 2. When children faced stressful events, the most frequently used coping styles was the active coping, followed by magical, and passive one. 3. level of stress was significantly diffeent in terms of sex and economic status: boys"s stress was higher than the girl"s stress (t=2.60, p=.01); children from low economical status was significantly higher than that of children from middle class (F=4.l7, p=.01). 4. Children having only one or no parent(F=-2.32, p=.02) used significantly often passive coping style; children perceived poor health condition used significantly often magical coping (F=3.66, p=.03). Conclusion: In conclusion the daily hassles of 5th and 6th grade elementary school children is just a little, but there are many children having stress about parent"s over expectation. Variables such as sex, economic level, parent"s educational level, and subjective health condition were related with higher stress. And when children faced the stressful events, they equally used active, passive, magic coping style, but they tend to use active style more often.

논문 : 나르시스적인 현대시각문화 연구 -Jeff Wall의 "Picture for Women"을 중심으로-

김상숙 ( Sang Sook Kim ) 한국사진학회 2005 AURA Vol.0 No.13