한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권4호
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- Pages.977-983
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- 1999
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- 0367-6293(pISSN)
유화제가 호빵의 품질에 미치는 영향
Effects of Emulsifiers on the Quality of Steamed Bread
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Hwang, Seong-Yun
(Institute of Food Industry, Hankyong National University) ;
- Eom, Ik-Tae (Kyonggi Provincial Government Northern Branch Office)
- 발행 : 1999.08.31
초록
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
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