Fig. 1. Dough raising power of the dough added with jochung and sucrose.
Fig. 2. Appearances of white pan bread added with jochung and sucrose.
Table 1. Formula of white pan bread added with fructooligosaccharide and sucrose by straight dough method
Table 2. Operation condition of texture analyzer for white pan bread with sucrose and jochung
Table 3. Farinogram characteristics of dough added with various levels of jochung and sucrose
Table 4. Extensogram characteristics of dough added with various levels of jochung and sucrose after 45, 90 and 135 min rest time
Table 5. Color values of bread crumb and crust added with various levels of jochung and sucrose
Table 6. Qualities of bread added with various levels of jochung and sucrose
Table 7. Texture characteristics of the bread added with various levels of jochung and sucrose
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