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( Phantipha Charoenthaikij ),( Piyanuch Laungprasan ),( Anirut Sungkhamongkolkit ),( Tanat Uan On ),( Hong Kyoon No ),( Witoon Prinyawiwatkul ) 한국키틴키토산학회 2014 한국키틴키토산학회지 Vol.19 No.2
Selected quality of dough and bread made from a composite flour of wheat/wet milled glutinous rice flour [W/GRF = 100/0 (control), 90/10, 80/20 and 70/30, w/w] was evaluated. Effects of chitosan (CS, 0.7% and 1.4%, w/w) on bread quality during room temperature storage were also evaluated. At 30% incorporated GRF, the lowest dough stability was observed. Compared to the control, increasing GRF decreased specific volume and expansion ratio but increased softness of breads. Breads containing GRF had significantly higher overall liking scores than the control (6.0-6.3 vs. 5.2), which was likely attributed to higher softness liking scores (5.8-6.5 vs. 4.9). Compared to the control, bread containing 1.4% CS was darker and yellower, and had a significantly lower rate of firming (29% vs. 77%) after 3 days of storage. A one Log reduction of yeast and mold counts was observed for bread containing 1.4% CS after 5 days of storage.
Phantipha Charoenthaikij,Piyanuch Laungprasan,Anirut Sungkhamongkolkit,Tanat Uan-on,노홍균,Witoon Prinyawiwatkul 한국키틴키토산학회 2014 한국키틴키토산학회지 Vol.19 No.1
Selected quality of dough and bread made from a composite flour of wheat/wet milled glutinous rice flour [W/GRF = 100/0(control), 90/10, 80/20 and 70/30, w/w] was evaluated. Effects of chitosan (CS, 0.7% and 1.4%, w/w) on bread quality duringroom temperature storage were also evaluated. At 30% incorporated GRF, the lowest dough stability was observed. Compared tothe control, increasing GRF decreased specific volume and expansion ratio but increased softness of breads. Breads containingGRF had significantly higher overall liking scores than the control (6.0-6.3 vs. 5.2), which was likely attributed to higher softnessliking scores (5.8-6.5 vs. 4.9). Compared to the control, bread containing 1.4% CS was darker and yellower, and had asignificantly lower rate of firming (29% vs. 77%) after 3 days of storage. A one Log reduction of yeast and mold counts wasobserved for bread containing 1.4% CS after 5 days of storage.