Physicochemical Characteristics of Bagel Dough Supplemented with Rye Flour
2006
Yoo, S.H. (Kyungwon University, Seongnam, Republic of Korea) | Park, Y.S. (Kyungwon University, Seongnam, Republic of Korea) | Chang, H.G. (Kyungwon University, Seongnam, Republic of Korea), E-mail: [email protected]
The effect of rye flour on the physical and chemical characteristics of bagel was investigated. Water holding capacity (WHC) of strong wheat flour increased with the range of 64.3~64.7% as the amount of rye flour increased. Alkaline water retention capacity (AWRC) of strong wheat flour also increased with the range of 64.7~70.6% as the amount of rye flour increased. AWRC and protein content of the strong wheat flour showed negative correlation whereas those of medium flour showed positive correlation. WRC and protein content showed negative correlation in all samples.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Korea Agricultural Science Digital Library
Découvrez la collection de ce fournisseur de données dans AGRIS