Development of Functional Bread with Sea Tangle Single Cell Detritus (SCD)

Abstract

Functional bread was manufactured with single cell detritus (SCD) of sea tangle. The optimum ingredient formula for SCD bread was determined based on mixture model. Flour and water reduced max weight, strength, hardness and specific loaf volume, whereas the increased SCD reversed the volume change of dough. Flour increased L * and b * values of SCD bread, while SCD decreased. Flour and water decreased a * value, while SCD increased. Max weight, strength, hardness, specific loaf volume, b * value and water holding capacity (WHC) were linear model on ANOVA table, whereas distance, volume change of dough, L * and a * values were nonlinear model. The response constraint coefficient showed that SCD influenced texture of SCD bread more than flour and water did, whereas water influenced the volume change of dough, specific loaf volume and WHC more than flour and SCD did. Moreover, flour influenced color value more than did water and SCD. Distance and a * value fitted nonlinear model with interaction terms for flour-SCD and water-SCD. Optimum ingredient formula for SCD bread was: flour, 48.25%; water, 30.89%; SCD, 3.86%. Sensory evaluation of SCD bread was a little lower than industrial bread and electrolyzed SCD bread.

The development of baked kelp snack through examining its physicochemical properties

“…요오드는 해조류, 생선, 조개류에서 주로 얻을 수 있으며 요오드를 함유한 토양에서 자란 작물이나 동물, 달걀에 서 얻을 수 있지만, 해조류로 섭취하는 것이 가장 효율적이다 [12]. 국내에서 다시마는 주로 국물제조용이나 조미료 재료로 사용 하는 것이 대부분이며, 다시마 분말 첨가 만두피, 고추장, 전통 된장, 국수, 쿠키 등 다시마를 이용한 식품개발 연구 [13,14,15,16,17])가 다양하게 이루어지고 있으나 생산, 양식되는 량에 비 하여 이를 상품화시키는 연구 및 가공기술은 부족한 실정이며 [18] 식량자원 외 사료나 에너지 원료, 의약품 제조 등 다양한 분야에서의 연구 또한 부족한 실정이다 [19]. 그리고…”