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김중만(Joong-Man Kim),김용섭(Yong-Seob Kim),양희천(Hee-Chon Yang),최용배(Yong-Bae Choi) 한국식품영양과학회 1989 한국식품영양과학회지 Vol.18 No.2
제빵시 폐자원의 일종인 난각을 첨가하여 식빵의 calcium 강화효과와 팽창기능을 조사하였다. 제빵시 첨가할 난각의 최적 입자는 120mesh 이상으로 분쇄하는 것이 적당하였고, baking-powder, yeast, 난각의 탄산가스 발생량은 각각 153±3ml / g(Yeast lg+Sugar 2g), 205±3ml / g(egg-shell 1g+10% acetic acid 50ml)로 반응물질(혹은 기질) 1g 당 탄산가스 발생량은 난각이 제일 많았다. Baking-powder, yeast, 난각의 CO₂ 쵀대 발생량 도달시간은 각각 10분, 240분 45분 이내였다. 기본 식빵재료구성에 난각과 젖산이 함께 첨가될 때 용적과 견고성에서 바람직하였고 반대로 효모를 넣지않고 팽창제로서 난각만 첨가하거나 혹은 난각과 젖산을 첨가한 경우는 좋지 않았다. 빵제품의 calcium 함량은 난각의 첨가량(3~5%)에 비례하여 증가 효과가 있으면서도 기존 빵제품에 비하여 맛과 견고성 면에서 떨어지지 않았다. 결국 제빵시 난각의 첨가는 빵제품의 calcium강화와 yeast팽창효과를 보족하여 주는 효과가 있었다. This study was conducted to investigate whether egg-shell may be used as a mineral sourceor leavening agent in breadmaking. In Korea the waste volume of egg-shell has been estimated at about 28,694 tons per year. Carbon dioxide generation maxima were established for baking powder(153±3ml/g), egg-shell(205in reaction with lactic acid) and yeast(115±3ml/sugar g). Gas release time required for each substance to reach CO₂ maximum was, for baking powder 7 minutes, for egg-shell 45 mins and for yeast 240 mins. Particle size of egg-shell in bread making was suitable more than 20 mesh (-). When egg-shell only was added to the basic formular without including lactic acid, no leavening effect was observed. However, when lactic acid and egg-shell were used together, the leavening effect was more or less equivalent to that of yeast(control). Addition of egg-shell was found to increase calcium content of bread products without noticeable altering flavor, as compared with control. Joint use of egg-shell was organic acids in breadmaking was shown to have potential in time saving, volume increase and yeast saving.
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全州地方産 사과의 化學成分에 관한 硏究 : Ⅲ. 糖類의 含量變化에 관하여 Ⅲ. A Study on the Change of the Free Suger Contents
權涌周,梁熙天 全北大學校 1976 論文集 Vol.18 No.-
Eight varieties of apples were sampled periodically from Jeonju area during their growth and ripening and the change of the suger contents was surveyed. The sugars in the apples were first detected by T.L.C. method and then these sugars were fractionated by determining the contents of total soluble sugar, reducing sugar and aldohexose. The result were summarized as follows: 1. From the early growing stage of the fruit body three kinds of sugar, D-glucose, D-fructose, and sucrose were detected in all the sample varieties. Of these sugars D-fructose was always detected as the biggest dark green spot. 2. At harvest, the content of fructose was 1.14-3.21 times of glucose and the content of sucrose 1.06-2.13 times of glucose. The content of non-reducing sugar increased continuously and remarkably with the growing of the fruit. The reducing sugar content increased remarkably at the early growing stage but after the fruit grew to a certain size the sugar content was observed to be fixed or to decrease slightly. 3. The toal soluble surgar content was at the range of 8.23-8.61 percent of early-maturing varieties and about 10 per cent of late-maturing varieties. Of late-maturing varieties golden delicious showed the highest sugar content, 12.14 per cent and ben davis the lowest, 8.75 per cent.
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