한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제3권1호
- /
- Pages.1-8
- /
- 1990
- /
- 1225-4339(pISSN)
- /
- 2287-4992(eISSN)
복합분의 리올로지 성질과 관능적 품질특성
Rheological Properties and Sensory Characteristics of Composite Flours
초록
Experiments were performed using sweet potato starch-wheat composite flours to study the rheology and baking properties of bread with composite flours and to test sensory characteristics. Doughs were prepared from mixtures containing wheat flour and 10, 20, and 30% of sweet potato starch(SPS). Standard methods were used to evaluate the rheology and characteristics of wheat composite flour.
키워드