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분야 : 농학 > 식물
발행기관 : 한국식품조리과학회(구 한국조리과학회)
간행물정보 : 한국식품조리과학회지, 2012 pp.~6 (총 7pages)
 
 
영문초록
We examined the quality characteristics and conducted a sensory evaluation of muffins made with rice flour and the biopolymer hydroxyethyl methylcellulose (HEMC) to identify a new health functional food additive. First, overrun and foam stability of HEMC-HV (high viscosity) was better than HEMC-LV (low viscosity) to prepare muffins. Also the quality of rice muffins(volume, specific cake volume, and baking loss) was analyzed. There was no significant difference in the sensory evaluation of rice flour muffins containing foam mixture(egg white:HEMC-HV, 3:1, v/v) and muffin made from flour. The results showed that HEMC-HV was suitable for quick bread muffin-making using 100% rice flour.
 
 
biopolymer, hydroxyethyl methylcellulose, rice flour muffin, quality characteristics
 
다운로드 25332588.pdf