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      "Biscuits"의 재료 배합과 반죽 방법에 따른 부피와 질감에 대한 고찰 = Effects of Ingredients and Mixing Methods on the Volume and Texture Characteristics of Biscuits

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      https://www.riss.kr/link?id=A19562658

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      The main purpose of this study was to investigate the effects of substituting wheat flour with rice flour and naked barley flour and of method of kneading and of additives on quality of biscuits.
      Biscuits were evaluated by sensory panel. The volum of biscuits were determined by rape see displacement test
      Biscuits prepared with 20%, 40% rice flour showed lower volume than those prepared with 100% wheat flour. However, there was no significant difference in flavor, tenderness and flakiness comparing with control group.
      Addition of naked barley flour resulted in lower quality of biscuits in volme, color, flakiness, flavor and tenderness than control group.
      The kneaded dough mode better biscuits than other groups.
      As the amount of shortening increased, crust, shape, color, flavor and tenderness of biscuits improved.
      Addition of egg yolk and sugar improved crust, shape and flavor of biscuits.
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      The main purpose of this study was to investigate the effects of substituting wheat flour with rice flour and naked barley flour and of method of kneading and of additives on quality of biscuits. Biscuits were evaluated by sensory panel. The volum of...

      The main purpose of this study was to investigate the effects of substituting wheat flour with rice flour and naked barley flour and of method of kneading and of additives on quality of biscuits.
      Biscuits were evaluated by sensory panel. The volum of biscuits were determined by rape see displacement test
      Biscuits prepared with 20%, 40% rice flour showed lower volume than those prepared with 100% wheat flour. However, there was no significant difference in flavor, tenderness and flakiness comparing with control group.
      Addition of naked barley flour resulted in lower quality of biscuits in volme, color, flakiness, flavor and tenderness than control group.
      The kneaded dough mode better biscuits than other groups.
      As the amount of shortening increased, crust, shape, color, flavor and tenderness of biscuits improved.
      Addition of egg yolk and sugar improved crust, shape and flavor of biscuits.

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