한국조리학회지 (Culinary science and hospitality research)
- 제15권1호
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- Pages.202-208
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- 2009
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
국내산 밀의 품종별 이화학적 특성과 쿠키 제조 적성
Physicochemical Characteristics and Cookie Potentialities of Korean Wheat Cultivars
- Choi, Young-Sim (Dept. of Hotel Culinary Arts, Shinheung College) ;
- Lee, Myung-Ho (Dept. of Hotel Culinary Arts, Shinheung College)
- 발행 : 2009.03.30
초록
국내산 밀 품종별 쿠키의 이화학적 특성과 제조 적성을 연구하였다. 그 결과 국내산 밀의 품종별 조단백질 함량은 8.80
This study was conducted to investigate the differences on physicochemical properties and cookie potentialities of Korean wheat cultivars. The protein contents of the wheat cultivars ranged from 8.80