http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 전수정(Soojeong Jeon) (검색결과 4 건)
- 무료
- 기관 내 무료
- 유료
-
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.
-
문유진(Yujin Moon),전수정(Soojeong Jeon),홍예은(Ye Eun Hong),쟈오위샤(Yuxia Zhao),김경훈(Kyeong Hoon Kim),권미라(Meera Kweon) 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.4
Purpose: This study assessed the quality of commercial Korean domestic wheat flours and their dry noodle-making performance. Methods: Six commercial Korean domestic wheat flours produced from different millers and a commercial all-purpose flour as a control were analyzed for moisture, ash and protein contents, solvent retention capacity (SRC), mixograph, and noodle making performance of dry noodles. Results: The moisture content of the commercial Korean domestic wheat flours varied according to the millers. The ash content of them was significantly higher than that of commercial all-purpose flour. The SRC results showed all Korean domestic flours had much lower lactic acid SRC values and gluten performance index (GPI) than the control. Mixograph data showed that one of the commercial Korean domestic flours (flour D) showed a very narrow bandwidth due to the higher damaged starch and arabinoxylan contribution based on high sodium carbonate and sucrose SRC values. Dry noodles made with commercial Korean domestic wheat flours produced significantly higher turbidity of cooked water and weight gain of cooked noodle than that with the control flour. In addition, the texture of cooked noodles made with commercial Korean domestic wheat flours was less viscoelastic, as illustrated by the less springiness, cohesiveness, gumminess and chewiness, compared to the control. Conclusion: Overall, the dry noodle-making performance of commercial Korean domestic wheat flours was inferior to that of commercial all-purpose flour due to the higher ash content and lower GPI. Lowering milling extraction and application of enzymes for reducing water absorption capacity of flour might improve the dry noodle-making performance.
-
고아밀로스 쌀 품종 전분의 분자구조적, 열적특성 및 유화제 첨가에 의한 아밀로스-지질 복합체 형성
권미라(Meera Kweon),전수정(Soojeong Jeon),조준현(Jun-Hyun Cho) 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.6
Purpose: The present study assessed molecular structural and thermal properties of rice starches with high amylose content and their ability to form amylose-lipid complexes with various emulsifiers. Methods: Rice starches from four cultivars (Dodamssal, Bukkyoung, Saegoami, and Saemimyeon) were analyzed for amylose and amylopectin molecular structure using high performance liquid chromatography (HPLC), thermal properties, amylose-lipid complex formation with various emulsifiers using differential scanning calorimeter (DSC), and in vitro starch digestibility. Results: Among the four starches, Dodamssal, which has significantly higher amylose content and longer branched chains of amylopectin than the other three starches, showed significantly different thermal properties, amylose-lipid complex formation, starch digestibility based on high starch pasting and gelatinization temperature, high amylose-lipid complex dissociation enthalpy, and high resistant starch content. Bukkyoung and Saegoami were not significantly different molecular structure and exhibited similar thermal characteristics, amylose-lipid complex formation, and starch digestibility. Conclusion: Differences in the molecular structures of amylose and amylopectin for the four starches significantly influenced the starch pasting and gelatinization characteristics, the amylose-lipid complex formation by various emulsifiers, and the in vitro starch digestibility. Dodamssal could be a potential source for effective amylose-lipid complex formation, which may contribute to enhancing type 5 RS.
-
DBpia연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
