Proceedings of the Korean Society of Food and Cookery Science Conference (한국식품조리과학회:학술대회논문집)
- 2003.05a
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- Pages.104-104
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- 2003
Quality Characteristics of Flour Dasik Affected by the Amounts of Honey and Oligosaccharide and by the Heating Methods
- Yoon, So-Hyun (Dept. of Food and Nutrition, Chung-Age University) ;
- Kim, Ki-Sook (Dept. of Food and Nutrition, Chung-Age University) ;
- Lee, Bog-Hieu (Dept. of Food and Nutrition, Chung-Age University)
- Published : 2003.05.01
Abstract
The study was designed to revive and suit flour Dasik(Korean traditional cookies) to modern people's taste. The treatments were used according to the ratio of honey and oligosaccharide(H 100, H75:O25, H50:O50, H25:O75, and 0100) and 3 heating methods. In color, the more the honey, the lower the lightness as well as redness. There were no significant differences in sweetness, but the higher the oligosaccharides, the higher the moistness, hardness, cohesiveness and springiness. (omitted)
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