Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 3
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- Pages.290-293
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- 1995
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- 0367-6293(pISSN)
The Effect of Potato Lipoxygenase on the Change of Lipid Distribution, Fatty Acid Composition, Carotenoids Content and Color Value in Wheat Flour Dough
감자 lipoxygenase가 밀가루반죽의 지질분포, 지방산조성, 카로테노이드 및 색도 변화에 미치는 영향
- Moon, Jung-Won (Department of Home Economics, Busan Women's Junior College) ;
- Suh, Myung-Ja (Department of Food Science and Nutrition, Busan National University)
- Published : 1995.06.30
Abstract
This study was designed to investigate the effect of potato lipoxygenase on the change of dough chemical composition including lipid distribution, fatty acid composition, carotenoids content and color value in wheat flour dough. For the study, the potato lipoxygenase was added to wheat flour at a level of
감자 lipoxygenase가 밀가루반죽의 지질분포, 지방산조성, 카로테노이드 및 색도 등의 화학적 성분 변화에 미치는 영향을 연구하기 위해 감자 lipoxygenase를 밀가루 g당
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