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冷凍반죽을 利用한 醱酵빵 製造에 있어서 適正반죽의 組成
方光雄,鄭基澤,徐錫出,宋亨翼 慶北大學校 農業科學技術硏究所 1988 慶北大農學誌 Vol.6 No.-
Straight no-time method로 조제한 冷凍반죽을 利用한 醱酵빵제조에 있어서 가장 적절한 반죽의 組成을 製빵成積을 중심으로 검토하였다. 硬質밀가루 1,000g에 대하여 壓搾酵母 30g, 설탕 50g, 食鹽20g, 쇼트닝 40g, 브롬산칼륨 75mg, L-ascorbic acid 200mg, yeast food 3g, vital wheat gluten 30g, 제1인산칼슘 400mg, 스테아릴젖산나트륨 8g, 汲水量 680g 으로 冷凍반죽을 만드는 것이 製빵過程에서 膨脹力과 醱酵時間이 적절하고 높은 比容積을 얻을 수 있어서 가장 바람직하였다. Farinograph 성적상의 吸水率보다 높은 68%의 汲水量으로도 乳化劑나 品質改良劑의 多量添加로 반죽의 凍結障害를 억제할 수 있었다. We studied suitable dough formula for yeast-raised breadmaking using frozen dough prepared by straight no-time method, centering around breadmaking quality. The most suitable dough formula based on 1,000g of wheat flours was as follows: compressed yeast; 30g, sucrose; 50g, salt; 20g, shortening; 40g, potassium bromate; 75mg, L-ascorbic acid; 200mg, yeast food; 3g, vital wheat gluten; 30g, calcium phosphate, monobasic; 400mg, sodium stearoyl-2-lactylate; 8g, water; 680g. Breadmaking test employing this formula showed that gassing power and fermentation time were suitable and higher specific loaf volume was obtainable. By using much emulsifiers and dough conditioners, frozen injury of dough was controlable in spite of the addition of more content of water(68%) than that of water (62%) obtained from the farinograph data.
Ji Taek Hong,Min-Jung Lee,Sang Jun Yoon,Seok Pyo Shin,Chang Seok Bang,Gwang Ho Baik,Dong Joon Kim,Gi Soo Youn,Min Jea Shin,Young Lim Ham,Ki Tae Suk,Bong-Soo Kim 고려인삼학회 2021 Journal of Ginseng Research Vol.45 No.2
Background: Korea Red Ginseng (KRG) has been used as remedies with hepato-protective effects in liver-related condition. Microbiota related gut-liver axis plays key roles in the pathogenesis of chronic liver disease. We evaluated the effect of KRG on gut-liver axis in patients with nonalcoholic statohepatitis by the modulation of gut-microbiota. Methods: A total of 94 patients (KRG: 45 and placebo: 49) were prospectively randomized to receive KRG (2,000 ㎎/day, ginsenoside Rg1þRb1þRg3 4.5㎎/g) or placebo during 30 days. Liver function test, cytokeraton 18, and fatigue score were measured. Gut microbiota was analyzed by MiSeq systems based on 16S rRNA genes. Results: In KRG group, the mean levels (before vs. after) of aspartate aminotransferase (53 ± 19 vs. 45 ± 23 IU/L), alanine aminotransferase (75 ± 40 vs. 64 ± 39 IU/L) and fatigue score (33 ± 13 vs. 26 ± 13) were improved (p < 0.05). In placebo group, only fatigue score (34 ± 13 vs. 31 ± 15) was ameliorated (p < 0.05). The changes of phyla were not statistically significant on both groups. In KRG group, increased abundance of Lactobacillus was related with improved alanine aminotransferase level and increased abundance of Clostridium and Intestinibacter was associated with no improvement after KRG supplementation. In placebo group, increased abundance of Lachnospiraceae could be related with aggravation of liver enzyme (p < 0.05). Conclusion: KRG effectively improved liver enzymes and fatigue score by modulating gut-microbiota in patients with fatty liver disease. Further studies are needed to understand the mechanism of improvement of nonalcoholic steatohepatitis.