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Food science and biotechnology v.16 no.4, 2007년, pp.590 - 593  

Extension Properties of Frozen Hard Wheat Flour Doughs Mixed with Ascorbic Acid and Gluten Hydrolysate

Koh, Bong-Kyung    (Department of Food and Nutrition, Keimyung University  );
  • 초록

    The textural properties of doughs mixed with L-ascorbic acid (AA), trypsin hydrolyzed gluten peptide (THGP), and a mixture of AA-THGP were investigated using texture analyzer under the fermentation of the full formula and the freezing process. The full formula dough (FFD) required a shorter mixing time than the flour and water formula dough (FWD). The maximum resistance (Rmax) values of both the unfrozen and frozen doughs were lower for the FFD. The effects of AA and THGP additions were not significant (p


  • 주제어

    wheat flour dough .   dough extension .   frozen dough .   gluten peptide .   ascorbic acid.  

  • 참고문헌 (20)

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