한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제16권4호
- /
- Pages.361-370
- /
- 2001
- /
- 1225-7060(pISSN)
- /
- 2288-7148(eISSN)
Enterococcus sp.와 Lactobacillus sp. 첨가 sourdough로 제조된 보리식빵의 품질특성 - II. 보리식빵의 이화학적 및 물성적 특성 -
Effect of Barley Bread Using Sourdough Prepared by Enterococcus sp. and Lactobacillus sp. - II. Physicochemical and Rheological Properties of Barley Bread -
- Hong, Jeong-Hoon (Dep. of Food and Nutrition, Dong-A University) ;
- Kim, Kyoung-Ja (Dep. of Food and Nutrition, Dong-A University)
- 발행 : 2001.10.30
초록
To investigate the effect of sourdough on the characteristics of quality of barley bread, sourdough starter with Lactobacillus plantarum, Lactobacillus sanfrancisco and Enterococcus sp. were added to baking after 48 hours incubation at