건조방법을 달리한 감자가루 복합분의 물리적 성질 및 제빵성에 관한 비교연구

다국어 초록 (Multilingual Abstract)

The effect of adding 10% potato flour(freeze dried potato flour, hot - air dried potato flour, pregelatinized potato flour) to wheat flour was investigated with farinograph and bakingtest.
Addition of potato flours to wheat flour altered rheological properties of wheat flour dough.
Freeze dried potato flour blend gave superior results of peak time, stability, valorimeter value of farinogram, and prgelatinized potato flour blend showed excellent dough weakness of that among various potato - wheat flour blends. While hot - air dried potato flour blend showed poor results in farinogram properties.
In baking test, bread made from blend containing pregelatinized potato flour had excellent specific loaf volume in comparison with breads from the other composite flour, while breads from freeze dried potato flour blend and hot - air dried potato flour blend showed similar specific loaf volume. Also the appearenc and total sensory evaluation score including texture, taste, odor of bread from pregelatinized potato flour blend were predominant.

목차 (Table of Contents)

• 1. 서 론 1
• 2. 재료 및 방법 2
• 1) 재료 2
• 2) 방법 2
• 3. 결과 및 고찰 3
• 1) 복합분의 물리적 특성 3
• 2) 제빵시험 4
• 4. 요 약 6