Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 33 Issue 2
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- Pages.190-194
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- 2001
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- 0367-6293(pISSN)
Effect of Gums Added in Making Frozen Dough on the Characteristics of Bread-making
냉동생지 제조시 검류의 첨가가 제빵특성에 미치는 영향
- Lee, Jong-Min (Prais Croissant Co. Ltd) ;
- Lee, Myung-Ku (Prais Croissant Co. Ltd) ;
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Lee, Si-Kyung
(Department of Appled Biology & Chemistry, KonKuk University) ;
- Cho, Nam-Ji (Department of Baking Technology, Hyejeon College) ;
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Kim, Sang-Moo
(Faculty of Marine Biosciencs & Technology, Kangnung National University)
- Published : 2001.04.30
Abstract
This study was carried out to investigate the possibilities of using xanthangum, guargum and
냉동반죽의 동해방지제로서의 가능성을 조사하기 위하여 반죽제조시 xanthangum, guargum,