한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제32권4호
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- Pages.799-805
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- 2000
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- 0367-6293(pISSN)
현미찹쌀가루와 향현미찹쌀가루를 첨가한 우리밀국수의 제조 및 품질특성
Preparation and Quality Characteristics of Korean Wheat Noddles Made of Brown Glutinous Rice Flour With and Without Aroma
- Kee, Hae-Jin (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Lee, Su-Tae (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Park, Yang-Kyun (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
- 발행 : 2000.08.30
초록
국내에서 생산되는 우리밀의 소비촉진과 고품질의 제품을 제조하기 위해서 향현미찹쌀과 현미찹쌀가루를 우리밀가루에
In order to manufacture the high-quality products as well as to promote their consumption, dry noodles were prepared with Korean wheat flour and brown glutinous rice flour with and without aroma and quality characteristics of dry noodles were investigated. The average particle size distributions of aromatic brown glutinous rice flour and brown glutinous rice flour ranged from 12.38 to