Development of Yeast Leavened Pan Bread Using Commercial Doenjangs (Korean Soybean Pastes): 1. Physicochemical Properties of Doenjang and Physical Properties of Bread Added with Doenjang

Oh, H.J.; Moon, H.K.; Kim, C.S.

Development of Yeast Leavened Pan Bread Using Commercial Doenjangs (Korean Soybean Pastes): 1. Physicochemical Properties of Doenjang and Physical Properties of Bread Added with Doenjang

2003

Oh, H.J. | Moon, H.K. | Kim, C.S. (Changwon National University, Changwon, Republic of Korea)

This study was carried out to develope yeast leavened pan bread using the commercial Doenjangs (Korean soybean pastes). Physicochemical properties of the Doenjang products were measured such as aminotrogen, pH, titratable acidity and salinity, reducing sugar, total free sugar, total organic acid, PDI (protein dispersibility index) and color.

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Mots clés AGROVOC

bread texture

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Publié dans

Journal of the Korean Society of Food Science and Nutrition

Volume 32 Numéro 7 ISSN 1226-3311

Pagination

pp. 1002-1010

Langue

Note

Summaries (En)

3 illus; 8 table; 30 ref

Type

Summary

Sur AGRIS depuis: 2005-10-15

Format: AGRIS AP

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Development of Yeast Leavened Pan Bread Using Commercial Doenjangs (Korean Soybean Pastes): 1. Physicochemical Properties of Doenjang and Physical Properties of Bread Added with Doenjang

2003

Mots clés AGROVOC

Informations bibliographiques