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Rheological Properties of Flour Dough Added Power of Poria Cocos Wolf  

Shin, Gil-Man (Department of Cooking Science, Sunchon National University)
Publication Information
Food Science and Preservation / v.15, no.2, 2008 , pp. 197-202 More about this Journal
Abstract
The effects of flour dough by addition of Poria Cocos Wolf powder were investigated in dough added with $0{\sim}5%$ powder by evaluation of dough. Rheological properties of dough by mixograph, farinograph, alveograph and extensograph, and scanning electron microscope. The water absorption rate and resistance were increased by Increase of Poria Cocos Wolf powder. Mixograph for dough stability and v/v point dough were increased in dough added $1{\sim}2$ percent of Poria Cocos Wolf powder. In water absorption, stability and valorimeter value of the dough increased in weakness of the dough, as revealed through farinogram, extensiblity, resistance to extension, and energy increased in R/E ratio, as revealed through extensogram. Scanning electron microscope of bread wasn't changed by Poria Cocos Wolf powder.
Keywords
Poria Cocos Wolf; flour; dough; rheological property; bread;
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Times Cited By KSCI : 7  (Citation Analysis)
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