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광어 부산물 첨가가 빵 반죽의 물성에 미치는 영향(Mixograph analysis)

Effect of flatfish by-products on the Rheology of the Bread dough(Mixograph analysis)

대한건강과학학회지 2020년 17권 2호 p.49 ~ 58
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Abstract


Effects of flatfish by-products on rheological properties of wheat bread dough were investigated through mixograph. In the case of the peak time, it was found that all samples were between 3 and 5 minutes, so the baking property was suitable. And the addition of flatfish by-products does not seem to have a significant effect on the gluten formation of dough. The width of the mixogram after 8 minutes, indicate the durability of the dough, widened as the added amount increased. It was found that the addition of flatfish did not significantly affect the durability of the dough. As a result, it is expected that it can be used in various types of bread without affecting the physical properties of the dough as a result of adding it to the bread dough after freezing and grinding to utilize the by-product of flatfish.

키워드

flatfish; by-products; bread dough; rheology; mixograph

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