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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