http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
밀가루의 회분 함량이 냉동 생지 반죽의 물성에 미치는 영향
김석영 ( Seok Young Kim ),한재홍 ( Jae Heung Han ),송영 ( Young Song ),이시경 ( Si Kyung Lee ) 한국응용생명화학회 2003 Applied Biological Chemistry (Appl Biol Chem) Vol.46 No.1
This study was conducted to investigate the effect of ash contents of bread flour on the rheology of frozen dough in making frozen dough by measuring amylograph, farinograph and extensograph. The quality of frozen-stored dough under freezing condition (-20`C, 12 weeks) was evaluated by measuring final proof time, moisture content, baking loss, loaf volume and hardness of bread with storage time, In bread flour with high ash content farinogram showed that water absorption, degree of softening increased but valorimeter value decreased. In bread flour with low ash content amylograrn showed that gelatinization temperature and maximum viscosity increased and extensogram showed that the area and resistance of the bread flour increased. As the proof time increased the extensibility decreased. Final proof time of frozen dough was shortened at the bread flour with low ash content with storage time. In bread using the flour with high ash content, moisture content, increased but baking loss rate decreased while the hardness of product increased slowly with time. But in bread using the flour with low ash content, the loaf volume of baking increased but the hardness of product decreased. As the frozen storage time was shortened, the product was more stable and better in quality.