- Volume 38 Issue 10
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Effect of Additives in Making Frozen Rice Dough on the Quality of Rice Bread
쌀가루 냉동반죽 제조 시 첨가제가 쌀빵의 품질에 미치는 영향
- Kim, Kyung-Eun (Dept. of Food Science and Biotechnology, Kyungwon University) ;
- Lee, Young-Tack (Dept. of Food Science and Biotechnology, Kyungwon University)
- Published : 2009.10.31
The effects of adding additives such as gum, emulsifier, and enzyme both individually and as mixtures to frozen rice bread dough on baking quality were examined. Rice flours containing 17% vital gluten, and gum/emulsifier/enzyme blends were mixed and stored in a freezer at
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