한국조리학회지 (Culinary science and hospitality research)
- 제12권4호
- /
- Pages.236-246
- /
- 2006
- /
- 2466-0752(pISSN)
- /
- 2466-1023(eISSN)
찰흑미분을 첨가한 밀가루 반죽의 물리적 특성에 관한 연구
A Study of Rheological Properties of Dough with Waxy Black Rice Flour
- Kim, Woen-Mo (Dept. of Culinary Art, Woosong Information College) ;
- Kim, Tae-Hyung (Dept. of Culinary Art, Woosong Information College) ;
- Lee, Yoon-Shin (Dept. of Food Science, Suwon Women's College)
- 발행 : 2006.12.30
초록
The different rheological properties of wheat flour and waxy black rice flour dough were investigated in dough with 10, 20, 30 and 40% of waxy black rice flour(WBRF). Water absorption and weakness of dough was increased, but stability of dough, high initial pasting temperature, viscosity at peak point and the volume were decreased after 2nd fermentation as the addition of WBRF was increased. In the 10% addition of WBRF, the dough showed similar rheological properties with those of control group.