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조봉연 ( B. Y. Cho ),최승현 ( S. H. Choi ),김태선 ( T. S. Kim ),박영은 ( Y. E. Park ),김재민 ( J. M. Kim ),최선일 ( S. I. Choi ),정태동 ( T. D. Jung ),오지원 ( J. W. Oh ),이진하 ( J. H. Lee ),홍종민 ( J. M. Hong ),이옥환 ( O. H. Lee 강원대학교 농업생명과학연구원 2016 농업생명환경연구 Vol.28 No.1
This study was to investigate the quality characteristics of factory-style and handmade-style steamed bread products using texture analyzer, scanning electron microscope (SEM) and organoleptic evaluation. Our results showed that the handmade-style steamed bread were higher in adhesiveness and cohesiveness than those of factory-style steamed bread but hardness was lower. According to the SEM, many equally distributed large holes were present on the handmade-style steamed bread surface. In the organoleptic characteristics, flavor (taste) and overall experience of handmade-style steamed bread evaluated higher than those of factory-style steamed bread. This study was to provide basic data on quality characteristics of steamed bread that will be useful for the improving quality and developing steamed bread.