Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 3
- /
- Pages.604-609
- /
- 2000
- /
- 0367-6293(pISSN)
Effect of Gums on the Characteristics of the Dough in Making Frozen Dough
냉동생지 제조시 검류의 첨가가 반죽특성에 미치는 영향
- Lee, Jong-Min (Paris Croissant Co. Ltd.) ;
- Lee, Myung-Ku (Paris Croissant Co. Ltd.) ;
-
Lee, Si-Kyung
(Department of Applied Biology & Chemistry, Konkuk University) ;
- Cho, Nam-Ji (Department of Baking Technology, Hyejeon College) ;
- Cha, Wook-Jin (Department of Baking Technology, Hyejeon College) ;
- Park, Jung-Kil (Department of Food Engineering, Chungju University)
- 이종민 ((주)파리크라상) ;
- 이명구 ((주)파리크라상) ;
-
이시경
(건국대학교 응용생물화학과) ;
- 조남지 (혜전대학교 제과제빵학과) ;
- 차욱진 (혜전대학교 제과제빵학과) ;
- 박정길 (충주대학교 식품공학과)
- Published : 2000.06.30
Abstract
This study was carried out to investigate the possibilities of adopting xanthangum, guargum and
냉동반죽 제조시 xanthangum, guargum,