한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제33권2호
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- Pages.190-194
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- 2001
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- 0367-6293(pISSN)
냉동생지 제조시 검류의 첨가가 제빵특성에 미치는 영향
Effect of Gums Added in Making Frozen Dough on the Characteristics of Bread-making
- Lee, Jong-Min (Prais Croissant Co. Ltd) ;
- Lee, Myung-Ku (Prais Croissant Co. Ltd) ;
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Lee, Si-Kyung
(Department of Appled Biology & Chemistry, KonKuk University) ;
- Cho, Nam-Ji (Department of Baking Technology, Hyejeon College) ;
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Kim, Sang-Moo
(Faculty of Marine Biosciencs & Technology, Kangnung National University)
- 발행 : 2001.04.30
초록
냉동반죽의 동해방지제로서의 가능성을 조사하기 위하여 반죽제조시 xanthangum, guargum,
This study was carried out to investigate the possibilities of using xanthangum, guargum and