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Effects of Lotus Root Powder on the Quality of Dough  

김영숙 (성화대학 식품계열)
전순실 (순천대학교 식품영양학과)
정승태 (성화대학 식품계열)
김래영 (창원대학교 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.18, no.6, 2002 , pp. 573-578 More about this Journal
Abstract
The quality characteristics of dough with lotus root powder were investigated. As the content of lotus root powder increased, doughs showed higher water absorption, lower stability and longer development time than control as measured with a farinograph. Extensibility decreased with the increase of lotus root powder. As the addition of lotus root powder increased, the doughs has higher gelatinization temperatures and maximum viscosities than control as measured by amylograph. And the pH of the dough also increased by the increase of lotus root powder.
Keywords
dough; lotus root powder; amylograph; farinograph;
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