Food Science and Preservation (한국식품저장유통학회지)
- Volume 8 Issue 2
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- Pages.175-180
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- 2001
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Quality Characteristics of Bread Prepared with the Addition of Persimmon Peel Powder
감피 첨가 식빵의 품질 특성
Abstract
The quality characteristics of bread prepared with the addition of dried persimmon peel powder(PPP) were investigated. Visco-elastic characteristics of dough and texture of bread added PPP was examined by rapid visco-analyzer and texture analyzer. The maximum viscosity of the dough with PPP was lower than that of control at 90