-실험제목: White pan bread
-실험날짜: 2009.4.15
1.서론
-실험배경 및 목적:
식빵은 밀가루와 물을 섞어 발효시킨 뒤 오븐에서 구운 것으로 밀가루, 이스트, 소금, 물을 주재료로 경우에 따라 당류, 유제품, 계란제품, 식용유지, 그 밖의 부재료를 배합하여 섞은 반죽을 식빵 틀에 넣고 구운 제품을 말한다
Let's see the process flow of cellulosic ethanol which we are interested in(Figure 1). At the upstream, biomass harvest undergoes a pretreatment and cellulose hydrolysis by enzymes and then fermented to ethanol through the points. The initial contract for each course are as follows.
[Figure 1] bioethanol process
① pretreatment of raw material
To increase the effectiveness of fibrin d
1863-1874 : Lables from the in 1870 introduced "Beiersch" beer
1874-1886 : In 1884, Heineken& co established. In 1886, the retort which dr. Elion used in 1886 to cultivate the famous Heineken A-yeast
1886-1914 : The "Diplome de Grand Prix" which Heineken was honoured with during the World's fair, held in Paris in 1889
1914-1940 : Export bottles were protected with a straw cover.
1940-1968 : A
fermentation process. With growing popularity of makgeolli, the technology made possible for people in Seoul taste various localized drinks. Developing more technologies in making makgeolli can be done in various points of views, with highly satisfying of consumers who are falling in love with this drink.
2) Addition of special ingredients
One representative way to use technology for making
ferment food. In case of draught Makggeoli, there are ten kinds of essential amino acids which we should take daily in draught Makggeoli. There are lactobacillus and yeast fungus very much as Makggeoli is fermentative alcohol. Research of Bae, songja professor team in Silla University said that there is an effect about suppress cancer in Makggeoli. 『이코노미스트』, 통권 1003호(2009-09