한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제28권4호
  • /
  • Pages.423-429
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  • 2012
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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퀵 브레드 쌀 머핀 제조용 첨가물로써의 바이오폴리머(Hydroxyethyl Methylcellulose, HEMC) 활용성 검정

A Study on Applying the Biopolymer (hydroxyethyl methylcellulose) to Prepare Quick Bread Rice Muffins

  • 김주희 (경북대학교 식품영양학과) ;
  • 강미영 (경북대학교 식품영양학과)
  • Kim, Joo-Hee (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Kang, Mi-Young (Department of Food Science and Nutrition, Kyungpook National University)
  • 발행 : 2012.08.31
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초록

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.

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피인용 문헌

  1. Quality Characteristics of Muffins containing Akebia quinata Leaves Powder vol.26, pp.4, 2013, https://doi.org/10.9799/ksfan.2013.26.4.879