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소금 스트레스 방법으로 처리한 이스트를 사용한 식빵의 품질특성
이준열(Jun Yul Lee),이광석(Kwang Suck Lee) 한국조리학회 2012 한국조리학회지 Vol.18 No.4
Salt, one of the main ingredients to make bread, functions differently according to environmental changes such as usage levels and methods. We examined the effects of yeast soaking time in about 8% salt solution on gas production and fermentation rate of dough and characteristics of white bread. Gas retention, related to gas production and fermentation rate, was the best at the 45 min soaking time. And pH of dough was appropriate to the fermentation in the range of 15 to 45 min of soaking time. Volume and specific volume of bread were best in 45 min soaking time (p<0.001), but the hardness of crumb texture analyzed with TA was the hardest among the samples (p<0.001). Brightness of color (L value) was significantly affected by soaking time (p<0.001), but b value was not considered. According to the preference test, the white pan bread made with 45 min soaking time in salt solution was preferred the most.