Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 6
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- Pages.1373-1380
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- 1998
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- 0367-6293(pISSN)
Quality of Wet Noodle Prepared with Wheat Flour and Mushroom Powder
버섯분말을 첨가한 생면의 품질특성
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Kim, Young-Soo
(Department of Food Science and Technology, Chonbuk National University)
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김영수
(전북대학교 농과대학 식품공학과)
- Published : 1998.12.01
Abstract
Wet noodles were prepared with wheat flour and mushroom powder (oyster and oak mushrooms), and effects of added mushroom powders on dough rheology and wet noodle quality were examined. Particle size distribution of mushroom powder ranged from 0.04 to
건조한 버섯분말(느타리, 표고)을 밀가루에 3, 5, 7% 첨가하여 반죽의 리올로지와 생면의 품질특성에 미치는 영향을 조사하였다. 느타리와 표고버섯은 0.04에서