표제지
목차
Abstract 12
I. 서론 16
II. 실험방법 20
1. 실험재료 20
2. 만두피 제조 20
1) 백미 쌀가루와 현미 쌀가루의 제조 20
2) 만두피 제조 20
3. 실험방법 22
1) 쌀가루의 일반성분 측정 22
2) 만두피의 두께 측정 22
3) 만두피의 무게, 부피, 수분흡수율 및 부피팽창율 측정 22
4) 만두피의 색도 측정 23
5) Texture analyzer에 의한 만두피의 신장성 및 탄력성 측정 23
6) 조리 후 만두피의 관능검사 24
7) 저장 만두피의 품질 특성 측정 24
4. 통계처리 25
III. 결과 및 고찰 26
1. 백미 및 현미 쌀가루의 일반성분 26
2. 만두피의 품질특성 28
1) 만두피의 두께 28
2) 만두피의 무게, 부피, 수분흡수율 및 부피팽창율 30
3) 만두피의 색도 34
4) 만두피의 물성 37
5) 만두피의 관능검사 39
3. 저장 중 만두피의 품질 변화 43
1) 만두피의 무게 및 부피 변화 43
2) 만두피의 수분흡수율 및 부피팽창율 변화 51
3) 만두피의 색도 변화 56
4) 만두피의 물성 변화 67
5) 조리 후 만두피의 관능검사 변화 76
IV. 요약 87
참고문헌 91
Table 1. Formula of dumpling dough with white rice flour and brown rice flour 21
Table 2. Proximate composition of white rice flour and brown rice flour 27
Table 3. The thickness of uncooked dumpling shell 29
Table 4. Weight and volume of dumpling shell 32
Table 5. Water absorption ratio and volume expansion ratio of dumpling shell 33
Table 6. Hunter's color value of dumpling shell 36
Table 7. Tensile strength and elasticity of dumpling shell 38
Table 8. Sensory evaluation of cooked dumpling dough 42
Table 9. Changes in weight and volume of uncooked dumpling shell during the storage at 4℃ 45
Table 10. Changes in weight and volume of cooked dumpling shell during the storage at 4℃ 48
Table 11. Changes in water absorption ratio and volume expansion ratio of dumpling shell during the storage time at 4℃ 53
Table 12. Changes in Hunter's color value of uncooked dumpling shell during the storage at 4℃ 59
Table 13. Changes in Hunter's color value of cooked dumpling shell during the storage at 4℃ 63
Table 14. Changes in tensile strength and elasticity of uncooked dumpling shell during the storage at 4℃ 70
Table 15. Changes in tensile strength and elasticity of cooked dumpling shell during the storage at 4℃ 73
Table 16. Changes in sensory evaluation of cooked dumpling shell during the storage at 4℃ 79
Fig. 1. Changes in weight of uncooked dumpling shell during the storage at 4℃. 46
Fig. 2. Changes in volume of uncooked dumpling dough during the storage at 4℃. 47
Fig. 3. Changes in weight of cooked dumpling shell during the storage at 4℃. 49
Fig. 4. Changes in volume of cooked dumpling shell during the storage at 4℃. 50
Fig. 5. Changes in water absorption ratio of dumpling shell during the storage time at 4℃. 54
Fig. 6. Changes in volume expansion ratio of dumpling shell during the storage at 4℃. 55
Fig. 7. Changes in L value of uncooked dumpling during the storage at 4℃. 60
Fig. 8. Changes in a value of uncooked dumpling shell during the storage 4℃. 61
Fig. 9. Changes in b value of uncooked dumpling shell during the storage 4℃. 62
Fig. 10. Changes in L value of cooked dumpling shell during the storage at 4℃. 64
Fig. 11. Changes in a value of cooked dumpling shell during the storage at 4℃. 65
Fig. 12. Changes in b value of cooked dumpling shell during the storage at 4℃. 66
Fig. 13. Changes in tensile strength of uncooked dumpling shell during the storage at 4℃. 71
Fig. 14. Changes in elasticity of uncooked dumpling shell during the storage at 4℃. 72
Fig. 15. Changes in tensile strength of cooked dumpling shell during the storage at 4℃. 74
Fig. 16. Changes in elasticity of cooked dumpling shell during the storage at 4℃. 75
Fig. 17. Changes in sensory evaluation of color of cooked dumpling shell during the storage at 4℃. 81
Fig. 18. Changes in sensory evaluation of flavor of cooked dumpling shell during the storage at 4℃. 82
Fig. 19. Changes in sensory evaluation of taste of cooked dumpling shell during the storage at 4℃. 83
Fig. 20. Changes in sensory evaluation of appearance of cooked dumpling shell during the storage at 4℃. 84
Fig. 21. Changes in sensory evaluation of texture of cooked dumpling shell during the storage at 4℃. 85
Fig. 22. Changes in sensory evaluation of overall preference of cooked shell during the storage at 4℃. 86