표제지
목차
ABSTRACT 10
I. 서론 12
1. 연구배경 및 목적 12
2. 연구의 방법 및 연구의 구성 16
1) 연구의 방법 16
2) 연구의 구성 16
II. 이론적 고찰 18
1. 글루텐-프리(Gluten-free) 식품 18
2. 글루텐-프리 곡류 27
1) 쌀 28
2) 조 31
3) 기장 33
4) 수수 36
3. 피낭시에(financier) 39
III. 실험재료 및 방법 44
1. 실험재료 44
2. 뵈르 누아젯(Beurre Noisette) 제조 44
3. 피낭시에 제조 44
4. 실험방법 49
1) 버터의 이화학적 특성 49
2) 피낭시에 반죽의 품질특성 50
3) 당일 제조 반죽으로 구운 피낭시에 품질특성 52
4) 냉장저장 반죽일을 달리한 반죽으로 구운 피낭시에 품질특성 62
5) 통계분석 68
IV. 결과 및 고찰 69
1. 버터의 이화학적 특성 69
1) 수분함량 69
2) 색도 69
3) 향기성분 분석 72
2. 피낭시에 반죽의 품질특성 77
1) pH 77
2) 점도 77
3. 당일 제조 반죽으로 구운 피낭시에 품질특성 78
1) 일반성분 분석 78
2) 글루텐 함량분석 79
4. 당일 제조 반죽으로 구운 피낭시에의 저장 중 품질특성 83
1) pH 83
2) 당도 83
3) 수분함량 84
4) 색도 88
5) 조직감 98
6) 산가 105
7) 과산화 물가 105
8) DPPH radical 소거능 108
5. 냉장 저장일을 달리한 반죽으로 구운 피낭시에 품질특성 110
1) pH 110
2) 당도 111
3) 수분함량과 굽기 손실률 113
4) 색도 116
5) 부피와 외관특성 126
6) 조직감 132
7) 관능평가 138
V. 요약 및 결론 151
VI. 참고문헌 156
부록 170
Appendix I. The sheet for quantitative descriptive analysis of financier using gluten-free cereals 170
Appendix II. The sheet for Consumer acceptance test of financier with gluten-free cereals 171
Table 1. Gluten-free standards and certification status by country 21
Table 2. Gluten-free products on sale 23
Table 3. Nutrient contents of various cereals 38
Table 4. Formula of financier with gluten-free cereals 47
Table 5. Analytical conditions with the HS-SPME-GC-MS system 51
Table 6. Analytical conditions of crude Fat 53
Table 7. Analytical conditions of crude Protein 55
Table 8. Analytical conditions of crude Sugar 57
Table 9. Moisture content and Color values of PRÉSIDENT butter and Beurre noisette 71
Table 10. Percentage of volitile compounds identified in PRÉSIDENT Butter using HS-SPME-GC-MS 75
Table 11. Percentage of volitile compounds identified in Beurre Noisette using HS-SPME-GC-MS 76
Table 12. pH and Viscosity of gluten-free cereals financier batter 80
Table 13. Crude fat, crude protein, crude sugar contents of gluten-free cereals financier 81
Table 14. Quantitative analysis of gluten-free cereals financier good using Veratox for Gliadin R5 Kit 82
Table 15. pH, °Brix and Moisture content of gluten-free cereals financier during the stored at 20℃ 86
Table 16. Color value of crust on financier with gluten-free cereals during the stored at 20℃ 91
Table 17. Color value of crumb in financier with gluten-free cereals during the stored at 20℃ 96
Table 18. Texture analysis of financier with gluten-free cereals during the stored at 20℃ 103
Table 19. Acid value and peroxide value of financier with gluten-free cereals during the stored at 20℃ 107
Table 20. pH and °Brix of gluten-free cereals financier batter during the stored at 4℃ 112
Table 21. Moisture content and Baking loss rate of gluten-free cereals financier batter during the stored at 4℃ 115
Table 22. Color values of crust on financier batter with gluten-free cereals during the stored at 4℃ 120
Table 23. Color value of crumb on financier batter with gluten-free cereals during the stored at 4℃ 124
Table 24. Volume(mL), external special volume, external special symmetry and external special uniformity of gluten-free... 129
Table 25. Texture analysis of financier with gluten-free cereals of Financier baked with stored batter 136
Table 26. Quantitative descriptive analysis of financier using gluten-free cereals 144
Table 27. Consumer acceptance test of financier with gluten-free cereals 149
Fig. 1. Research flowchart 17
Fig. 2. Search trends in NAVER Data Lab's Financier 42
Fig. 3. Flow chart for preparation of financier with gluten free cereals 48
Fig. 4. Measurement of volume, symmetry and uniformity indexes of financier with gluten free cereals 65
Fig. 5. PRÉSIDENT Butter(A) and Beurre noisette(B) Aroma compound Gas chromatograms 74
Fig. 6. Antioxidant activities of financier with gluten-free cereals 109
Fig. 7. Photograph by ingredients of financier baked with stored batter 130
Fig. 8. photograph of Financier baked with stored batter 131