Rheological Properties and Sensory Characteristics of Composite Flours

복합분의 리올로지 성질과 관능적 품질특성

  • 김희숙 (진주전문대학 식품영양과) ;
  • 김군자 (밀양농잠전문대학 가정과)
  • Published : 1990.06.01

Abstract

Experiments were performed using sweet potato starch-wheat composite flours to study the rheology and baking properties of bread with composite flours and to test sensory characteristics. Doughs were prepared from mixtures containing wheat flour and 10, 20, and 30% of sweet potato starch(SPS). Standard methods were used to evaluate the rheology and characteristics of wheat composite flour.

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