원문정보
초록
영어
This study was conducted to investigate the shelf-life and quality of breads made with 0.5, 1 and 2% of Myagropsis myagroides fermented ethanol extracts (MOE). The total microbial count in breads made with 2% MOE decreased to about 1.6 log cycles as compared to that of breads not containing MOE. The protection index measured by rancimat increased with an increase in the quantity of MOE in the breads. During the storage period, the pH value was not different between breads containing MOE and breads not containing MOE. The lightness and redness of the breads
decreased with an increase in the quantity of MOE, while the yellowness increased. In the sensory evaluation, the breads containing 0.5% MOE were more preferred than the breads not containing MOE. These results suggest that the addition of 0.5% MOE to breads has a good effect on improving the shelf-life and overall quality.
목차
재료 및 방법
실험재료
외톨개 모자반 발효주정 추출물의 제조
모닝빵의 제조
일반세균 및 곰팡이수 측정
Rancimat에 의한 산화안정도
pH측정
색도
관능평가
통계처리
결과 및 고찰
일반세균수 및 곰팡이수
Rancimat에 의한 산화안정도
pH
색도
관능평가
요약
감사의 글
문헌