Earticle

초록

영어

How do we use onggi, Korean earthenware, for container of dough during fermentation instead of stainless steel container? How does it affect the flavor of bread if onggi tray is used in baking instead of steel tray? We tried to confirm those. As a result, the characteristics of onggi made positive effect on dough in fermenting room. The time, when the temperature of the center in the dough is equilibrated to that of surface on the dough, take shorter in onggi than in stainless steel. It could make the temperature of dough maintained evenly with little deviation, which could result in shorter fermentation time. Volume and surface color of the bread baked on onggi tray were better than on steel tray. The bread baked on onggi tray got higher score on overall acceptability in sensory test than on steel tray. Therefore, if onggi is used during baking, it could produce better quality of bread like making positive effect on fermented foods.

목차

Abstract
 서론
 재료 및 방법
  1. 옹기판 및 반죽 발효 용기 제조
  2. 모닝빵 제조
  3. 원적외선 방사율 및 방사에너지 측정
  4. 용기 내부의 온도 측정
  5. 제품의 품질 측정
  6. 제품의 관능 평가
 결과 및 고찰
  1. 원적외선 방사율 및 방사에너지 측정
  2. 용기 내부의 온도 변화
  3. 반죽의 온도 변화
  4. 구운 후 제품의 품질 특성
  5. 제품의 관능 평가
 요약
 참고문헌

키워드

저자

• 정순경 [ Sun-Kyung Chung | 창원문성대학교 호텔조리제빵과 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국포장학회지 [Journal of Korea Society of Packaging Science & Technology]

• 간기

  연3회

• pISSN

  1226-0207

• 수록기간

  1994~2026

• 등재여부

  KCI 등재

• 십진분류

  KDC 530 DDC 620