Physicochemical and Sensory Properties of Dough and Cookie Added with Black Rice Flour
2005
Lee, J.H. (Daegu University, Gyeongsan, Republic of Korea), E-mail: [email protected] | Kim, G.H. (Daegu University, Gyeongsan, Republic of Korea) | Kim, Y.S. (Daegu University, Gyeongsan, Republic of Korea)
This study was carried out to investigate the effect of adding black rice flour on dough and cookie properties. Cookie dough was prepared according to the AACC methods with a slight modification by adding 5, 10, 15, and 20% black rice flour. After aging and sheeting, cookies were baked at 180℃for 12 min in an oven. The baked cookies were cooled to room temperature for l hr and packed in airtight bags prior to all measurements. pH of dough was higher than that of cookie regardless of black rice content.
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Este registro bibliográfico ha sido proporcionado por Korea Agricultural Science Digital Library