한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제18권2호
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- Pages.160-166
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- 1989
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
제빵시 난각의 이용에 관한 연구
Utilization of Egg-shell for Bread-making
- Kim, Joong-Man (College Jeonju Woosuk) ;
- Kim, Yong-Seob (College Jeonju Woosuk) ;
- Yang, Hee-Chon (Dept. of Agricultural Chemistry, College of Agriculture Wonkwang University) ;
- Choi, Yong-Bae (College Jeonju Woosuk)
- 발행 : 1989.06.30
초록
제빵시 폐자원 일종인 난각을 첨가하여 식빵의 calcium 강화효과와 팽창기능을 조사하였다. 제빵시 첨가한 난각의 최적 입자는 120mesh 이상으로 분쇄 하는 것이 적당하였고, baking-powder, yeast, 난각의 탄산가스 발생량은 각각
This study was conducted to investigate whether egg-shell may be used as a mineral sourceor leavening agent in breadmaking. In Korea the waste volume of egg shell has been estimated at about 28,694 tons per year. Carbon dioxide generation maxima were established for barking powder
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