• Title/Summary/Keyword: 휘핑

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알기쉬운 재료학-생크림2

  • Korean Bakers Association
    • 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.

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Effect of starch nanoparticle on the quality characteristics of whipped cream (전분 나노입자 첨가가 휘핑크림 품질특성에 미치는 영향)

  • Shin, Hye-Young;Choi, Hee-Don;Hong, Jung Sun;Shin, Kyeong Won;Kim, Jong-Yea
    • 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.

제품정보

  • Korean Bakers Association
    • 베이커리
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    • no.11 s.388
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    • pp.138-138
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    • 2000
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News Magazine

  • Korean Bakers Association
    • 베이커리
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    • no.4 s.369
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    • pp.116-132
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    • 1999
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Whipping factor - a Measure of Damage Potential of an UNDEX Bubble Pulse (휘핑계수-수중폭발 가스구체 압력파 크기의 척도)

  • Kwon, Jeong-Il;Chung, Jung-Hoon;Lee, Sang-Gab
    • 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.