표제지
목차
I. 서론 7
1. 밀가루를 기본원료로 사용하는 대표적인 식품 7
2. 밀가루 단백질의 특성 8
3. 문헌적 배경 9
II. 실험재료 및 방법 11
1. 실험재료 11
1) 밀가루 11
2) 산 11
2. 실험방법 11
1) 밀가루 반죽 제조 11
2) 밀가루 글루텐 제조 11
3) 글루텐 함수 측정용 식초물 제조 12
4) 산 처리에 따른 밀가루 글루텐 함수 실험 12
5) 산 처리에 따른 밀가루 반죽 함수 실험 12
6) 중량 측정 방법 13
III. 실험 결과 및 고찰 14
1. 산 처리에 따른 밀가루 글루텐 함수 결과 14
2. 산 처리에 따른 밀가루 반죽 함수 결과 16
1) 상온처리 함수 결과 16
2) 급속 냉동처리 함수 결과 17
3) 냉동보관처리 함수 결과 21
참고문헌 25
초록 26
Abstract 28
Table 1. Water uptake weight in water and vinegar water for 4hour at room temperature(23℃). 14
Table 2. Water uptake weight of control and vinegar dough in water for 6hour at room temperature. 16
Table 3. Water loss weight of control and vinegar dough after quick freezing for 30minutes. 18
Table 4. Water loss weight of control and vinegar dough after quick freezing for 30minutes. 19
Table 5. Water loss weight of control and vinegar dough after quick freezing for 30minutes. 20
Table 6. Water loss weight of control and vinegar dough after keep in a freezer for 5days. 21
Table 7. Water loss weight of control and vinegar dough after keep in a freezer for 5days. 22
Table 8. Water loss weight of control and vinegar dough after keep in a freezer for 5days. 23
Figure 1. Compared water uptake weight water and vinegar water 15
Figure 2. Shape comparision of water and vinegar water after 4hour 15
Figure 3. Compared water uptake weight control and vinegar dough 17
Figure 4. First compared water loss weight control and vinegar dough 18
Figure 5. Second compared water loss weight control and vinegar dough 19
Figure 6. Third compared water loss weight control and vinegar dough 20
Figure 7. First compared water loss weight control and vinegar dough keep in a freezerat after 5days 22
Figure 8. Second compared water loss weight control and vinegar dough keep in a freezerat after 5days 23
Figure 9. Third compared water loss weight control and vinegar dough keep in a freezerat after 5days 24