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SRC 방법으로 분석한 국내에서 제분 시판되는 박력 및 중력 밀가루들의 품질특성과 쿠키 제조 적성과의 관계
전수정,미카일영,권미라 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.4
Purpose: In this study, commercial pastry and all-purpose flours in Korea were assessed for flour consistency and their cookie making performance. Methods: The solvent retention capacity (SRC), Rapid Visco Analyzer (RVA), and wire-cut cookie baking test for the two sets of commercial pastry and three sets of all-purpose flours milled by three different manufacturers at different dates were investigated. Results: Pastry flours showed lower ash, protein, damaged starch, and SRC values in four solvents than did all-purpose flours. RVA results showed higher pasting temperature for pastry flours than for all-purpose flours. Cookie baking results showed that pastry flours gave higher weight loss during baking, larger diameter, and darker cookie color than did all purpose flours. As anticipated, overall results confirmed that pastry flours showed superior cookie baking performance to all-purpose flours. The flour samples in each set milled at different dates showed noticeable variations in the SRC profile and flour pasting characteristics, which resulted in a significant difference in the cookie baking performance. In addition, quality and cookie baking performance for pastry and all-purpose flours showed noticeable variation between manufacturers. Conclusion: Correlation analysis showed a significantly negative relationship between cookie diameter and SRC values with all four solvents. Overall, this study has confirmed SRC analysis can be used as a valuable tool for predicting cookie making performance of commercial flours milled in Korea.
정성현,전수정,미카일영,문유진,홍예은,권미라,Jung, Sung Hyun,Jeon, Soojeong,Young, Mikhail,Moon, Yoo Jin,Hong, Ye Eun,Kweon, Meera 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.3
Purpose: The present study explored cookie making performance using Jeju magma seawater to elucidate the effects of minerals in water on quality of baked goods. Methods: Seven water samples were analyzed for their mineral content, pH and water hardness. Starch pasting properties of flour in water samples was analyzed using RVA, and cookie making performance using water samples was evaluated with the AACCI wire-cut cookie baking method. Quality of cookies was measured by weight loss during baking, cookie geometry, color, and firmness. Results: Hardness of water samples ranged from 0-4200, and mineral content was in the order of magma seawater > 100% ED mineral water > 50% ED mineral water > 10% ED mineral water > tap water > Samdasoo > distilled water. RVA results showed that water hardness exhibited significant relationships with pasting temperature (p<0.05, R=0.863), peak viscosity (p<0.001, R=0.944), final viscosity (p<0.05, R=0.861), and setback (p<0.05, R=0.782). Cookie baking results showed that cookie diameter increased in the order of magma seawater < 100% ED mineral water < 50% ED mineral water < 10% ED mineral water $\approx$ tap water < Samdasoo < distilled water. Conclusion: As mineral content in water increased, flour pasting temperature and viscosity increased, whereas cookie diameter decreased with color fading. However, cookies formulated with 50% ED mineral water showed similar cookie geometry and texture to those with tap water. Therefore, controlling the mineral content of water can be successfully applied to produce mineral-enriched cookies.