논문 상세보기
pp.441-448
The purpose of this study is to analyze the proximate components (water, crude ash, crude protein, crude fat, and carbohydrates) and nutritive components (vitamin A, C, E, minerals, amino acids, and fatty acids) of rice flour and develop several rice bread recipes using rice flour. The water, crude ash, crude protein, crude lipid, carbohydrate contents of rice flour were measured to be 8.53%, 0.10 g, 6.80 g, 0.14 g and 84.43 g, respectively. No vitamin A was detected in the rice flour, and vitamin C and E contents were found to be 8.30 and 0.3467 mg/100 g, respectively. Calcium, potassium, magnesium, iron, and sodium contents were measured as 6.23, 65.05, 9.78, 0.17 and 2.84 mg/100 g; the large amount of potassium helps to discharge the sodium. Rice flour has nine kinds of essential amino acids in it; essential amino acids form 45.15% of rice flour’s content. which is higher than 32.3%. Fatty acids were barely detected in the rice powder; saturated fatty acids were measured as 31.25 mg/100 g, and unsaturated fatty acids as 25.54 mg/100 g. Regarding essential fatty acids, linoleic acids were measured as 41.01 mg/100 g, and linolenic acids as 2.20 mg/100 g. The researcher used rice loaf bread as the base and developed rice bread recipes using rice flour to make a total of 11 items: 8 items with 75% rice flour (rice bagel, rice sweet red-bean bread, rice butter roll bread, rice mocha bread, rice buttertop bread, rice custard cream bread, and rice streusel), 2 items with 80% rice flour (stollen and rice hobbang), and 1 item with 85% rice flour (rice donut).
서 론
재료 및 방법
1. 재료
2. 쌀가루의 일반성분분석
3. 쌀가루의 비타민 C, A, E 함량
4. 쌀가루의 무기질 함량
5. 쌀가루의 아미노산 분석
6. 쌀가루의 지방산 분석
7. 쌀가루를 활용한 다양한 형태의 쌀빵 레시피 개발
결과 및 고찰
1. 쌀가루의 일반성분 및 영양성분
2. 쌀가루를 활용한 다양한 형태의 쌀빵 레시피 개발
요약 및 결론
References
