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RISS 인기검색어
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- 저자 : 윤미숙(Mi Sug Yun) (검색결과 5 건)
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윤미숙,이정훈,이시경,Yun, Mi-Sug,Lee, Jeong-Hoon,Lee, Si-Kyung 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.3
This study evaluated the effect of whey brew cultured by Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on bread quality characteristics. Ten and 15% whey brew were added to flour-based bread, after which bread volume, pH, total titratable acidity (TTA), moisture content, water activity, texture, organic acid content, and sensory evaluation were analyzed. The bread volume and TTA of control were the largest among the samples, whereas pH was the lowest. Moisture content did not significantly differ depending on the amount of whey brew added, though water activity was highest in the bread with 10% whey brew. However, hardness was the lowest in bread with 10% whey brew. Propionic acid was not detected while succinic acid, lactic acid, and acetic acid were detected in small amounts in the control compared to the test samples. Succinic acid, acetic acid, and lactic acid content was high in bread with 15% whey brew, with propionic acid present at a very high amount. In terms of sensory evaluation, bread with 10% whey brew had the highest score. As a result, high quality characteristics were associated with the bread with 10% whey brew, whereas long preservation was a characteristic of the bread with 15% whey brew.
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Chitosan을 첨가한 혼합 소맥분이 식빵의 품질에 미치는 영향에 관한 연구
윤미숙(Mi Sug Yun),이정훈(Jeong Hoon Lee),김석영(Seok Young Kim) 한국조리학회 2002 한국조리학회지 Vol.8 No.1
In order to enhance the functional characteristics of the white pan bread, chitosan had been added into a wheat flour at the level of 1, 3, and 5%. The effect of the chitosan had been analyzed by experimenting the changes of volume during dough fermentation, comparing the loaf volume and the specific volume, sensory evaluating the quality of the bread, and checking the retrogradation process. The results were as follows; 1. When the chitosan was added at the level of 1%, the result of the fermentation showed the highest. However, as the level of the chitosan increased, fermentation had been delayed. 2. The volume of the bread also shoved the highest result when the chitosan was added at the contentrate of 1%. Similarly, as the level of the chitosan increased, the volume became smaller than others. The specific volume also revealed the same consequent. 3. The sensory evaluation of white breads also showed the best result when the chitosan was added by 1%. 4. The retrogradation process of white pan breads could also be further delayed when the chitosan was added by 1%. Consequently, when the chitosan was added at the level of 1% into the wheat flour dough based on baker`s %, not only the product quality of the white pan bread became the best, but also we could see the possibility of producing a functional bread using the chitosan.
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HPMC, MC, sodium alginate 등의 증점제가 밀가루 반죽의 레올로지 특성에 미치는 영향
김미영(Mi-Young Kim),윤미숙(Mi-Sug Yun),이정훈(Jeong-Hoon Lee),이시경(Si-Kyung Lee) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.4
HPMC, MC, SA 등의 증점제를 밀가루 중량대비 0.5% 첨가한 밀가루 반죽의 레올로지를 조사하기 위하여 farinogram, alveogram, rapid visco analyzer, rheofermentometer 등을 분석한 결과는 다음과 같다. Farinogram 시험에서 증점제 첨가로 흡수율, 반죽발전시간, 안정도, 약화도 등이 변화하였다. 흡수율은 HPMC가 67.4±0.12%로 가장 높았고, 반죽발전시간은 HPMC가 8.2±1.04분, 안정도는 HPMC가 12.7±0.42분, 약화도는 HPMC가 7.9±1.3분으로 가장 길었다. Alveogram 시험에서 P, G, P/L 모두 증가되었으나 L은 모두 감소하였다. W는 HPMC와 SA는 증가되었으나 MC는 감소되었다. Rapid visco analyzer 특성에서 초기호화온도는 HPMC와 SA는 낮아졌고, MC는 높아졌으나 그 차이는 크지 않았다. 최고점도는 모두 높아졌고, 약화도는 모두 증가되었으며, 최종점도와 set back은 모두 낮아졌다. Rheofermentometer 시험에서 H<SUB>m</SUB>은 HPMC가 가장 높았고, 총 부피는 SA가 가장 컸다. This study was carried out to evaluate the rheology of flour doughs containing 0.5% of hydroxypropylmethylcellulose (HPMC), methylcellulose (MC), and sodium alginate (SA), respectively. Farinograms, alveograms, a rapid visco analyzer (RVA), and rheofermentometer were employed in the analysis. According to the farinogram tests, the hydrocolloid additions caused changes in water absorption, dough development time, stability, and breakdown. The dough containing HPMC had the highest water absorption at 67.4±0.12%. The HPMC dough also had the longest development time (8.2±1.04 min), stability (12.7±0.42 min), and breakdown (7.9±1.3 min). From the alveogram tests, P, G, and P/L values increased, whereas the L value decreased. The W values of the HPMC and SA doughs were increased, but that of the MC dough was decreased. According to the RVA results, the HPMC and SA doughs had reduced initial pasting temperatures whereas that of the MC dough was increased, but the difference was not significant. The peak viscosity of the MC dough also increased. Furthermore, all the doughs had increased breakdown times and decreases in final viscosity and setback. In the rheofermentometer tests, the HPMC dough presented the highest H<SUB>m</SUB>, and the SA dough had the largest total volume.
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장기간 유산소운동이 비만 심장질환자의 좌심실기능과 아포지단백에 미치는 영향
박상갑(Park Sang Gab),윤미숙(Yun Mi Sug) 한국사회체육학회 2003 한국사회체육학회지 Vol.19 No.2
뉴욕심장협회(NYHA) 기능적 분류의 class Ⅰ,Ⅱ에 해당하는 60대 여성 허혈성 심질환자 8명을 대상으로 HRmax의 50~60%로 1회 40분, 주3회, 36주간의 유산소 운동이 최대산소섭취량, 심장 기능과 아포저단백에 미치는 영향을 규명하기 위하여 실시한 결과, 체중고 체지방량, 혈압은 각각 유의하게(p<.05) 감소한 것으로 나타났다. 최대산소섭취량과 최대산소맥의 증가로 인해 심폐기능이 향상되었으며, 구혈률과 구획단축률, 1회 박출량 및 내경단축률, 좌심실 확장기말 용량, 수축기말 용량에는 유의성은 없지만 변화가 있는 것으로 나타났다. HDL-C와 관련이 있는 Apo A-1이 유의하게(p<.05) 증가하고, LDL-C와 관련이 있는 Apo-B가 유의하게(p<.05) 감소하였으며, LPL의 활성 및 억제와 관계있는 Apo C-Ⅱ,Ⅲ가 개선된 것으로 나타났다. 비만 여성 심부전 환자에 있어서 장기간 유산소 운동은 혈압의 강화와 심폐기능을 향상시키고, 혈청 지질성분을 개선시키며, 좌심실 중량, 좌심실 중격두께, 좌심실 내경 단축률, 구혈률을 증가시켜 심장의 형태 및 기능을 향상시키는 것으로 나타나 심질환 개선에 긍정적인 영향을 미치는 것으로 사료된다.
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