논문 상세보기
pp.103-111
Buckwheat leaves have the best antioxidant properties, including flavonoids, rutin, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging ability compared to common buckwheat and tartary buckwheat. The total dietary fiber content of the powder extracted by mixing buckwheat leaves and sea tangle was 30.5%. To manufacture bread containing mixed buckwheat flour, 10, 20, and 30% buckwheat flour was mixed in to produce buckwheat bread. The bread’s characteristics underwent significant changes with varying levels of buckwheat flour. As the buckwheat content increased, the size of the bread decreased, but its hardness, gumminess, and chewiness tended to increase. The sensory characteristics of the bread were not improved due to the addition of gluten in the case of bread mixed with 20% buckwheat flour. When the buckwheat flour content was mixed at 20%, and the mixed extract of buckwheat leaves and sea tangle were added at 0.4% and 1.0%, there was no significant difference in the appearance of the buckwheat bread. Still, regarding sensory properties, the preference was higher in the sample with 1.0% added buckwheat flour.
재료 및 방법
재료
메밀 및 해조류의 추출물 제조
플라보노이드 함량 측정
루틴함량 측정
DPPH 소거능 측정
식이섬유 함량 분석
메밀을 함유한 식빵의 제조
글루텐 첨가 메밀 식빵의 제조
다시마와 메밀전초를 함유한 식빵의 제조
메밀빵의 조직감 분석
메밀 식빵의 관능검사
통계처리
결과 및 고찰
총플라보노이드 함량
루틴 함량
DPPH 소거능
메밀전초와 다시마 혼합추출물의 총 식이섬유 함량
메밀가루를 함유한 메밀 식빵의 제조
글루텐을 보충한 메밀식빵 제조
다시마와 메밀전초 추출물의 함량을 달리한 메밀식빵 제조
요 약
감사의 글
References
Author Information
