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생면 송편 엽기떡볶이 오픽 스크립트 태국 음식문화 여행계획서 여행일정표 품질

EasyAI “noodle” 관련 자료

+Instant Noodle, 라면의 ..등록일 2020.01.23 | 총 7,599자 | 5페이지 | 2,000원
+Cholesterol-Lowering..등록일 2009.10.30 | 총 12,460자 | 20페이지 | 2,500원

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"noodle" 검색결과 1-20 / 657건

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Production and Quality Characteristics of Gluten-Free Noodles Made with Pregelatinized Rice Flour

한국산업식품공학회 Gyeong A Jeong, Rin Chae, Chang Joo Lee

논문 | 7페이지 | 4,000원 | 등록일 2023.09.25

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곰취 분말을 첨가한 국수의 품질특성 (Quality Characteristics of Dried Noodles Added with Ligularia fischeri Powder)

This study investigated the quality of noodles containing different amounts of Ligularia fischeri ... powder (LFP). Noodles were prepared at ratios of 0, 1, 3, 5, and 7% LFP based on flour weight ... performed with the prepared noodles. Gelatinization points of the composite LFP-wheat flours

논문 | 7페이지 | 무료 | 등록일 2025.03.21 | 수정일 2025.03.28

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포도 과피 첨가량에 따른 생면의 품질 특성 (Quality Characteristics of Wet Noodles after Addition of Grape-Peel Powder)

Optimal Chinese-noodle product in the aspect of preference and quality that added functionality ... crude fiber 6.12±0.10%. For all experiments with Chinese noodles, the grape peels were frozen and ... omposite flour in a proportion of 0%, 1%, 3%, 5%, and 7%. The color of the cooked noodle appeared brown

논문 | 7페이지 | 무료 | 등록일 2025.03.01 | 수정일 2025.03.06

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비트 건근 첨가에 따른 국수의 품질 특성 (Quality Characteristics of Noodles Supplemented with Dried Beta vulgaris L. Root Powder)

한 비트 건근 분말의 첨가량은 1%가 가장 적당한 것으로 판단된다. This study evaluated the quality characteristics of noodles ... noodle recipe. When amount of BV powder increased, both L and b color values decreased, whereas a value ... ooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition of BV

논문 | 5페이지 | 무료 | 등록일 2025.03.16 | 수정일 2025.03.28

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홍어 분말 첨가에 따른 국수의 품질 특성 (Quality Characteristics of Noodle Supplemented with Skate (Raja kenojei) Skin and Bone Powder)

This study evaluated the quality characteristics of dried noodles made of wheat flour supplemented ... prepared noodles. Water binding capacity, solubility and swelling power of the composite skate ... . Overall, noodles made with 3% skate powder were preferred compared to other samples. This study evaluated

논문 | 8페이지 | 무료 | 등록일 2025.03.01 | 수정일 2025.03.06

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삼백초 건근을 첨가한 국수의 품질 특성 (Quality Characteristics of Noodle Added with Dried Saururus chinensis Baill. Root Powder)

The objectives of this study were to evaluate the quality characteristics of noodles added with ... dried Saururus chinensis Baill. root powder (SC powder), thereby determining which noodle recipe is the ... , whereas a value was increased. The weight, and volume of cooked noodles increased, as did the

논문 | 5페이지 | 무료 | 등록일 2025.03.16 | 수정일 2025.03.28

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시중 중화면의 수타면과 기계면의 물리적 특성 (The Physical Characteristics of Chinese Hand-made and Machine-made Noodles)

Both hand-made and machine-made Chinese noodles are popular in Korea. In this study, each type was ... better qualities. The noodles were instrumentally measured for color, size, moisture content, density ... , viscoelasticity, and cutting force. The behaviors of the noodles were visually observed during c

논문 | 7페이지 | 무료 | 등록일 2025.03.01 | 수정일 2025.03.06

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참두릅과 개두릅을 첨가한 국수의 제조특성 (Quality Characteristics of Noodles Containing Shoots and Leaves of Aralia elata and Kalopanax pictus)

The objective of this study was to evaluate the quality characteristics of noodles made with a ... weight and volume of the cooked noodles also increased, as did the turbidity of the soup. Addition of ... A. elata and K. pictus powders in noodles reduced the cutting forces needed to cut the cooked

논문 | 5페이지 | 무료 | 등록일 2025.03.14 | 수정일 2025.03.28

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스피루리나를 첨가한 기능성 생면과 조리면의 품질 특성 및 항산화성 (Quality Characteristics and Antioxidant Activity of Raw and Cooked Noodles Amended with Spirulina)

In this study, the antioxidant activities and quality characteristics of noodles amended with s ... pirulina were evaluated. Wheat flour noodles were prepared using three levels of spirulina (0, 0.63, 1 ... .25 and 2.5%). The moisture content of the noodles that contained spirulina was higher before and

논문 | 8페이지 | 무료 | 등록일 2025.03.02 | 수정일 2025.03.06

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백립계 조숙 내한성 제면용 밀(Triticum aestivum L.) ‘중모2003’ (A Wheat Variety, ‘Joongmo2003’ Good Noodle Quality, White Grain Characteristics, Early Maturity and Resistance to Winter Hardiness)

ml and 10.8%, respectively). It showed higher lightness (89.85) of flour and noodle doughsheet than ... pringiness andcohesiveness of cooked noodles (0.92 and 0.63) compared to ‘Keumkang’ (4.54N, 0.93, and 0 ... ’ (13.1%, 57.8ml and 10.8%, respectively). It showed higher lightness (89.85) of flour and noodle

논문 | 8페이지 | 무료 | 등록일 2025.03.19 | 수정일 2025.03.28

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적립계 내한 내수발아성 제면용 밀(Triticum aestivum L.) ‘수안’ (A Wheat Variety, ‘Sooan’ with Good Noodle Quality, Red Grain Wheat, Higher Winter Hardiness and Pre-harvest Sprouting Resistance)

). ‘Sooan’ showed higher lightness(81.34) of noodle dough sheet than ‘Keumkang’ (80.28). ‘Sooan’ exhibited ... lower hardness (3.84N) and similar springiness andcohesiveness of cooked noodles (0.91 and 0.65) c ... lightness(81.34) of noodle dough sheet than ‘Keumkang’ (80.28). ‘Sooan’ exhibited lower hardness (3

논문 | 8페이지 | 무료 | 등록일 2025.03.18 | 수정일 2025.03.28

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백립계 다수성 수발아 중도저항성 제면용 밀 신품종“백중밀” (A New White Wheat Variety, “Baegjoong” with High Yield, Good Noodle Quality and Moderate toPre-harvest Sprouting)

cooked noodles than “Keumkang”.Average yield of “Baegjoong” in the regional adaptation yield trial ... noodles than “Keumkang”. Average yield of “Baegjoong” in the regional adaptation yield trial was 5.88 MT

논문 | 6페이지 | 무료 | 등록일 2025.03.19 | 수정일 2025.03.28

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테프(Eragrostis tef) 분말을 첨가하여 제조한 글루텐프리 면의 품질 특성과 검의 상관관계 (Effects of Gum on Quality Characteristics of Gluten-free Noodles prepared with Eragrostis tef Flour)

were prepared for this study. The quality characteristics of gluten-free noodles were evaluated based ... trength at 2.30 kg/cm2. This study demonstrated the processability of gluten-free noodles using teff ... flour.Key words: gluten-free, gum, noodle, teff, texture properties As the consumption of wheat has

논문 | 10페이지 | 무료 | 등록일 2025.03.16 | 수정일 2025.03.28

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백립계 내한 답리작 적응 국수용 밀(Triticum aestivum L.) ‘중모2015’ (A Wheat Cultivar, “Joongmo2015” with Good Noodles Quality, White Grain Wheat, Higher Winter Hardiness and Adaptable Paddy Culture)

).“Joongmo2015” showed higher lightness (83.10) of noodle dough sheet than“Keumkang” (82.48). “Joongmo2015 ... ” exhibited higher hardness (3.92N) and similar springinessand cohesiveness of cooked noodles (0.94 ... ). “Joongmo2015” showed higher lightness (83.10) of noodle dough sheet than“Keumkang” (82.48). “Joongmo2015

논문 | 10페이지 | 무료 | 등록일 2025.03.19 | 수정일 2025.03.28

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초고압 처리에 의한 Gluten-free 메밀 반죽과 면의 신장성 및 조직감 특성 변화 (Effect of High Hydrostatic Pressure on Tensile and Texture Properties of Gluten-free Buckwheat Dough and Noodle)

dough (BD) for noodle application was studied. HHP was applied to the BD at various pressures: at ... index of dough for noodle processing, significantly increased at 200 MPa for 15 min (p ... increased. Our study demonstrated that the noodle dough treated with suitable pressure level and holding

논문 | 6페이지 | 무료 | 등록일 2025.03.12 | 수정일 2025.03.28

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곰취 분말 및 당귀 열수추출물의 생리활성을 활용한 기능성 냉면의 제조 (The Development of Functional Cold Buckwheat Noodles Using Biological Activities of Hot Water Extracts of Ligularia fischeri and Angelica gigas Nakai)

. The L, b values of cold buckwheat noodles using a mixture of 0~3% of Ligularia fischeri powder and 0 ... adhesiveness was significantly higher in 3% Ligularia fischeri noodles. From sensory evaluation data, it was ... acceptance of the cold buckwheat noodles. A higher amount of the extracts improved the quality of the

논문 | 10페이지 | 무료 | 등록일 2025.03.21 | 수정일 2025.03.28

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밥, 면, 소스류에 존재하는 수용성 비타민 B 1 , B 2 그리고 B 3 함량 검토 (Investigation of Water-Soluble Vitamin (B 1 , B 2 , and B 3 ) Contents in Rice, Noodles, and Sauces)

) in 13 kinds of rice, 11 kinds of noodles, and 15 kinds of sauces were identified. The limit of ... ) was verified to show excellent indicators. As for thiamin, japchaebab (stir-fried glass noodles with ... rice) was found to contain the highest content among rice dishes, makguksu (buckwheat noodles) among

논문 | 13페이지 | 무료 | 등록일 2025.03.20 | 수정일 2025.03.28

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구아검 및 바질검 첨가 Gluten-free 생면의 제조 및 품질 특성 비교 (A Comparison of the Manufacturing and Quality Characteristics of Gluten-free Noodles using Guar Gum and Basil (Ocimum basilicum L.) Seed Gum)

된다. This study was investigated quality characteristics of gluten-free noodles added guar gum and ... basil seed gum (BSG). Gluten-free noodles were prepared using corn flour and corn starch and added 1 ... moisture content was obtained by moisture analyzer. Color of noodles was measured from the midsection of

논문 | 9페이지 | 무료 | 등록일 2025.03.16 | 수정일 2025.03.28

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영화 기법을 통해 본 백석 시 연구- 여우난곬族 과 木具 , 국수 에 나타난 인물과 음식을 중심으로 (A Study on Baek Seok’s Poems by Film Techniques: Focusing on the Characters and Food Portrayed in Yeowoonangol Family , Mokgu and Noodle)

need, this study examined YeowoonangolFamily , Mokgu and Noodle using the charade technique, a ... . Lastly, the characters in the poem Noodle consist of children, mothers, and the gentle people of ... thevillage. In comparison to Yeowoonangol Family , the portrayal of characters in Noodle is less

논문 | 20페이지 | 무료 | 등록일 2025.03.21 | 수정일 2025.03.28

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3D CAD/CAM의 산업도자기 실무 응용 사례- 내화갑 적재용 면기(麵器)디자인 - (A Study on the Actual Application Cases in Industrial Ceramic Ware of 3D CAD/CAM - Focus on Load a Fire Clay Case for a Noodle Bowl Design -)

, is going be dealt with "noodle bowl" design and reflect the designed data through checking the

논문 | 18페이지 | 무료 | 등록일 2025.03.12 | 수정일 2025.03.28

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