• 베이커리
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• no.8 s.337
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• pp.112-114
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• 1996

생크림은 휘핑해서 케이크나 빙수,빵류에 장식하거나 액상 그대로 첨가, 혹은 배합 시에 휘핑하여 초컬릿, 아이스크림 등의 제품에 사용되는 중요한 재료이다. 지난호에서 생크림의 정의와 제조공정 등을 살펴보았다. 이번호에서는 양호한 휘핑크림을 얻기위한 방법에 대해서 알아본다.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.423-426
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• 2020

This study was performed to investigate how the addition of starch nanoparticles prior to whipping could affect the quality characteristics and stability of full-fat dairy cream. Starch nanoparticles were prepared by dry heating under mildly acidic conditions and added to dairy cream as amount of 1, 3, and 5% (w/w). The whipped cream's storage stability, viscosity, overrun, and droplet size were investigated in combination with various starch nanoparticle contents. The storage stability and apparent viscosity increased in parallel with the increasing starch nanoparticle content compared to the control. The mean size and homogeneity of the droplets in the whipped cream increased with higher starch nanoparticle addition levels. Even though the whipped cream overrun was reduced by the addition of starch nanoparticles, the 1% addition level exhibited a similar overrun value as the control.

• 베이커리
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• no.9 s.398
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• pp.148-150
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• 2001

• 베이커리
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• no.3 s.380
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• pp.114-115
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• 2000

• 베이커리
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• no.11 s.388
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• pp.138-138
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• 2000

• 베이커리
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• no.7 s.384
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• pp.166-166
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• 2000

• 베이커리
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• no.10 s.387
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• pp.116-120
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• 2000

• 베이커리
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• no.4 s.369
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• pp.116-132
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• 1999

• Journal of the Society of Naval Architects of Korea
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• v.42 no.6 s.144
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• pp.637-643
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• 2005

A new novel Whipping Factor is proposed as a measure of the ship damage potential due to an underwater explosion bubble pulse. The factor was derived from the relationships among the charge weight, its depth and the fluid acceleration due to pulsating gas bubble. From the whipping response analyses for three uniform Timoshenko beams with similar characteristics of real naval surface ships, we have confirmed the maximum bending moment responses of beams due to whipping are almost same if the applied whipping factor is constant regardless of the charge weights and depths, which could validate the proposed whipping factor.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2002.11a
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• pp.181-181
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• 2002