Application of Laver Extract Oleogel as a Shortening Replacer in Bread Making
제빵용 쇼트닝 대체재로서 김 추출물 올레오겔의 적용
- 주제(키워드) 도움말 bakery products , enzyme-assisted extraction , fat replacer , laver (Pyropia sp.) , oleogel , shortening , white pan bread
- 발행기관 국립강릉원주대학교 일반대학원
- 지도교수 도움말 박성훈
- 발행년도 2025
- 학위수여년월 2026. 2
- 학위명 석사
- 학과 및 전공 도움말 일반대학원 웰니스바이오산업학과
- 실제URI http://www.dcollection.net/handler/kangnung/000000012296
- UCI I804:42001-000000012296
- 본문언어 영어
목차 도움말
1. INTRODUCTION 11
2. MATERIALS AND METHODS 15
2.1. Materials 15
2.2. Preparation of enzyme-assisted laver extract oleogel 16
2.3. Preparation of white pan bread with LEO 19
2.4. Proximate analysis of white pan bread with LEO 22
2.5. Baking quality properties of white pan bread with LEO 23
2.6. Crumb structure and scanning electron microscopy (SEM) analysis of white pan bread with LEO 24
2.7. Texture profile analysis of white pan bread with LEO 25
2.8. Color analysis of white pan bread with LEO 26
2.9. Fatty acid composition analysis of white pan bread with LEO 27
2.10. Statistical analysis 28
3. RESULTS AND DISCUSSION 29
3.1. Proximate analysis of white pan bread with LEO 29
3.2. Baking quality properties of white pan bread with LEO 31
3.3. Crumb structure and microstructure properties of white pan bread with LEO 34
3.4. Texture profile analysis of white pan bread with LEO 38
3.5. Color analysis of white pan bread with LEO 42
3.6. Fatty acid composition analysis of white pan bread with LEO 44
4. CONCLUSION 46
5. REFERENCES 47
