Quality characteristics of dough and noodles prepared from Korean wheat flours (Gru and Tapdong) were evaluated by substituting foreign wheat flours and starch in the formula. Korean wheat flours showed greater water absorption and weakness as well as protein and ash contents, but lower stability than the foreign wheat (control).
2003
Park, D.J. | Ku, K.H. | Kim, C.J. | Kim, C.T. (Korea Food Research Institute, Songnam, Republic of Korea) | Lee, S.J. (Bucheon College, Bucheon, Republic of Korea) | Yang, J.L. | Kim, Y.H. (Changwon National University, Changwon, Republic of Korea)
Quality characteristics of dough and noodles prepared from Korean wheat flours (Gru and Tapdong) were evaluated by substituting foreign wheat flours and starch in the formula. Korean wheat flours showed greater water absorption and weakness as well as protein and ash contents, but lower stability than the foreign wheat (control).
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