Quality Characteristics of White Pan Breads Prepared with Various Salts
2007
Kim, H. (Mokpo National University, Muan, Republic of Korea) | Choi, C.R. (Mokpo National University, Muan, Republic of Korea) | Ham, K.S. (Mokpo National University, Muan, Republic of Korea), E-mail: [email protected]
This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt.
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