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전립분 첨가시 빵생지의 물성 및 이스트의 가스발생력에 미치는 영향
노삼현(Sam Hyun Roh),이명렬(Myug Yul Lee),Cheul Hee Hong 한국조리학회 2001 한국조리학회지 Vol.7 No.3
The effects of whole wheat flour on the Rheological Properties of dough gassing power of yeast S.cerevisiae and breadmaking properties were studied. The blending ratios of whole wheat flour to bread making flour were 0, 25, 50, 75 and water absorption in the farinography increasedlinerly from 62.5%in 100% bread making flour and 77.5% in 100% whole wheat flour. The hardness and cohesiveness of dough prepared with optimum moisture content was constant regardless of the blending ratio of whole wheat flour. whole wheat flour had no effect on the total gas production or the internal gas content in the dough at a constant moisture level but had detrimental effect on the loaf volume. In a dough at the optimum moisture level, whole wheat flour increased the two former parameters sensory evaluation indicated that the replacement in the range of 25 to 50% with whole wheat flour at the optimum moisture level was acceptable
노삼현(Sam Hyun Roh) 한국조리학회 2000 한국조리학회지 Vol.6 No.3
By adding mushroom powder in baking white bread all the edible ingredients and numerous effectiveness of green tea can be consumed completely and the beautiful natural colors of green tea can result the variety of colors of cookies and breads. In this thesis. I used sensory evaluation and mechanical test to decide the appropriate amount of mushroom powder added in baking white bread among the ratios of 1%, 2%. 3%, 4%, 5% of mushroom powder relative to flour. I find the followings. In sensory evaluation, the color of white bread resulted from the addition of mushroom powder was most attractive in The 3% mixtures tasted most salty and other than this mixtures made no differences in salty tastes. The 3% mixture tasted most sweet and the same mixture resulted best in astringent taste. On the other hand, the overall test agreed almost with the sensory tests and there were some significant differences when p<0.05. In summing up the above findings of our investigations, the 3% mixture of mushroom powder produces the best white Bread.
녹차의 품질에 따른 쿠키의 Texture 에 관한 연구
신길만(Gil Man Shin),노삼현(Sam Hyun Roh) 한국조리학회 1999 한국조리학회지 Vol.5 No.2
Green tea is popular as health food these days and has effects of anti-cancer and an-agering. A various Foreign countries produce green health cookie adding the first, the second and third classes green tea on a commercial. The cookie is produced by wheat flour adding 4% green tea. The changes of taste depending on the quality of green tea are examined through the five sense and the mechanical inspection. The results are as follow: First, as the quality of green tea is higher score is achieved. Second, as the quantity of green tea is increased, the goods are harder in the five sence inspection. Third, as the quality of green tea is higher, brightness is lower in the measurement of color. Therefore, this study indicates that it is desirable to use the good quality of green tea in case of producing cookie on a commercial scale.
신길만(Gil Man Shin),노삼현(Sam Hyun Roh) 한국조리학회 2000 한국조리학회지 Vol.6 No.2
Patisseries and bread industries in Korea has been growing by the change of diet pattern of Koreans. Patisseries and bread now occupy 14.1% of the total food industry in Korea. In western countries, patisseries and bread are specialized by their products. In Korea, however, the two have not yetestabished their own business realm. It is, therefore, necessary to have academic definitions upon patisseries and bread since they require different materials and methods to produce. This study is to make the definitions on patisseries and bread to give the industry a clearer recognitn of the two. The study examines the common and distinctive of patisseries and bread in terms of history and cooking method.
노삼현 順天靑巖大學 2001 論文集-順天靑巖大學 Vol.25 No.-
A study on the oxidative stability and quality of cream puff paste was conducted on the relation between preserving temperatures(35℃, 20℃, 5℃, -20℃)or peridos and the shape, volume and hollow-forming of cream puff crust. The results obtained were as follows 1. The paste prepared should be baked immediately, because the temperature of paste rose in short time and the volume of crust was large. 2. The preserving periods were 3 hours 35℃ and 24℃ hours at 20℃. Longer preserving periods brought decreasing of welling. it was found that the transformation of egg constituents and emulsification of ingredients prevented the swelling under high temperatures. 3. At 5℃, the paste was preserved for a week with keeping large volume. this means that the influence of retrogradation of starch on swelling was negligible. 4. When kept for 2 months at -20℃,hollow body was formed, but the shape of crust was impaired. Accordingly it was considered that the paste was damaged in frozen storage