The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Laminaria Addition on the Shelf-life and Texture of Bread

다시마를 첨가한 빵의 저장중 품질 특성

  • 김정수 (호남대학교 생활과학과) ;
  • 강길진 (식품의약품안전청 광주지방청)
  • Published : 1998.10.01
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Abstract

Effects of laminaria powder(0.1%, 0.5% and 1.0%) on self-life and texture of bread were investigated. Added laminaris inhibited the growth of bacteria and the decrease the moisture content and pH value, and the more laminaria was add, the higher degree of inhibition of those was observed. Results of texture analysis showed that there was no significant differ each treatment and control(no added laminaria powder).

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