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http://dx.doi.org/10.3746/jkfn.2002.31.5.743

Effect of Paecilomyces japonica and Cordyceps militaris Powder on Quality Characteristics of Bread  

정명희 (대구가톨릭대학교 가정관리학과)
박금순 (대구가톨릭대학교 가정관리학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.5, 2002 , pp. 743-748 More about this Journal
Abstract
Paecilomyces japonica and Cordyceps militaris were added to the materials for DongChungHaCho bread, and sensory and mechanical test were performed. Both control and 2% DongChungHaCho added group were acceptable in taste, mouthfeel and odor. Paecilomyces japonica added groups showed higher moisture and volume than control, and Cordyceps militaris stoups showed lower moisture and volume. DongChungHaCho added groups showed lower lightness than control.2% Paecilomyces japonim added group showed similar tendency to control, and it showed the best estimate especially in acceptance, moisture and volume. The optimal addition ratios of DongChungHaCho were evaluated by concentrations of 2% to 4% Paecilomyces japonim and of 2% Cordyceps militaris.
Keywords
Paecilomyces japonica; Cordyceps militaris; DongChungHaCho bread; sensory; mechanical properties;
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