한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제30권5호
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- Pages.1064-1069
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- 1998
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- 0367-6293(pISSN)
과산화피로인산나트륨이 칼국수 품질에 미치는 영향
Effect of Tetrasodium Polyphosphate Peroxidate on Quality of Kalguksoo
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Kim, Sung-Kon
(Department of Food Science and Nutrition, Dankook University) ;
- Kim, Il-Hwan (Seo-Do Chemical Co., Ltd)
- 발행 : 1998.10.01
초록
호주산 밀(Australian Standard White) 제분한 국수용 밀가루(단백질 8.76%,회분 0.380%)에 피로인산나트륨과 과산화수소의 부가 혼합물인 과산화피로인산나트륨을
Tetrasodium polyphosphate peroxidate (TPP) increased the farinograph stability, maximum resistance by extensigraph and amylograph peak viscosity of a noodle flour produced from Australian Standard White wheat (protein 8.76%, ash 0.380%) at concentration of