한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제34권1호
- /
- Pages.61-67
- /
- 2019
- /
- 1225-7060(pISSN)
- /
- 2288-7148(eISSN)
DOI QR Code
뽕잎 분말을 첨가한 만두피의 품질 특성
Quality Characteristics of Dumpling Shell made with Mulberry Leaf (Morus alba Linne) Powder
- 박인덕 (초당대학교 외식조리창업학과)
- Park, In-Duck (Department of Foodservice Culinary, Chodang University)
- 투고 : 2017.11.21
- 심사 : 2018.07.19
- 발행 : 2019.02.28
초록
This study examined the quality characteristics of dumpling shells prepared with 0, 2, 4, 6, and 8% mulberry leaf powder. According to the amylograph data, the composite of mulberry leaf powder-wheat flour samples reduced the gelatinization temperatures, viscosities at