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@article{ART002769060},
author={ 정현철 },
title={ 모링가 잎 분말을 첨가한 식빵 반죽의 레올리지 및 품질 특성 },
journal={ Culinary Science & Hospitality Research },
issn={2466-0752},
year={2021},
number={10},
pages={101 - 110},
doi={10.20878/cshr.2021.27.10.010},
url={http://dx.doi.org/10.20878/cshr.2021.27.10.010}

TY - JOUR
AU - 정현철 TI - 모링가 잎 분말을 첨가한 식빵 반죽의 레올리지 및 품질 특성
T2 - Culinary Science & Hospitality Research
PY - 2021
VL - 27
IS - 10
PB - (사)한국조리학회
SP - 101 - 110
SN - 2466-0752
AB - This study investigates the substitution of Moringa oleifera leaf powder for wheat flour in pan bread recipes with 0, 2, 4, 6 and 8% amounts. Water retention capacity and alkaline water retention capacity have increased as the Moringa oleifera leaf content increased. DDPH scavenging capacity and total phenol have increased as the Moringa oleifera leaf content increased. In addition, Moisture, pH, baking loss, and specific loaf volume have decreased as the Moringa oleifera leaf content increased. The chromaticity measurement result showed that the ‘L’, ‘a’ and ‘b’ of have decreased as the content increased. The texture measurement result showed that the hardness, gumminess and chewiness of have increased as the content increased, but only springiness has decreased. Overall acceptance scores showed a high overall acceptability for the pan bread made with 4% Moringa oleifera leaf powder. As a result, the antioxidant activity of Moringa oleifera leaf powder will improve the function of pan bread and contribute to the development of snacks and desserts.
KW - Moringa oleifera leaf powder, Pan bread, Dough rheological properties, Quality characteristics, Antioxidant activities.
DO - 10.20878/cshr.2021.27.10.010
UR - http://dx.doi.org/10.20878/cshr.2021.27.10.010
ER -

정현철 (2021). 모링가 잎 분말을 첨가한 식빵 반죽의 레올리지 및 품질 특성. Culinary Science & Hospitality Research, 27(10), 101 - 110.

정현철 . 2021, “모링가 잎 분말을 첨가한 식빵 반죽의 레올리지 및 품질 특성”, vol.27, no.10, pp. 101 - 110. Available from: doi:10.20878/cshr.2021.27.10.010

정현철. “모링가 잎 분말을 첨가한 식빵 반죽의 레올리지 및 품질 특성“ Culinary Science & Hospitality Research 27.10 pp. 101 - 110. (2021): 101.

정현철 . 모링가 잎 분말을 첨가한 식빵 반죽의 레올리지 및 품질 특성 Culinary Science & Hospitality Research [Internet]. 2021; 27(10), : 101 - 110. Available from: doi:10.20878/cshr.2021.27.10.010

정현철 . “모링가 잎 분말을 첨가한 식빵 반죽의 레올리지 및 품질 특성“ Culinary Science & Hospitality Research 27, no.10, (2021): 101 - 110. doi: :10.20878/cshr.2021.27.10.010