Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 4
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- Pages.977-983
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- 1999
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- 0367-6293(pISSN)
Effects of Emulsifiers on the Quality of Steamed Bread
유화제가 호빵의 품질에 미치는 영향
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Hwang, Seong-Yun
(Institute of Food Industry, Hankyong National University) ;
- Eom, Ik-Tae (Kyonggi Provincial Government Northern Branch Office)
- Published : 1999.08.31
Abstract
This study was conducted to investigate the effects of emulsifiers on the quality of steamed bread. initial pasting temperature of the flour was decreased from
유화제가 호빵의 품질에 미치는 영향을 규명하기 위하여 monoglyceride, lecithin, diacetyl tartaric acid esters of mono- and diglyceride, sugar ester를 소맥분에 각각 1%씩 첨가하여 호화도, Alveogram 특성, 제빵실험, crumb softness 및 관능적 특성 등을 조사하였다. 소맥분의 호화개시온도는