한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제11권5호
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- Pages.556-560
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- 1998
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
다시마를 첨가한 빵의 저장중 품질 특성
Effect of Laminaria Addition on the Shelf-life and Texture of Bread
초록
Effects of laminaria powder(0.1%, 0.5% and 1.0%) on self-life and texture of bread were investigated. Added laminaris inhibited the growth of bacteria and the decrease the moisture content and pH value, and the more laminaria was add, the higher degree of inhibition of those was observed. Results of texture analysis showed that there was no significant differ each treatment and control(no added laminaria powder).