보문 : Bifidobacterium sp. 로 제조된 반죽의 물성적 특성

@inproceedings{2002B,
  title={보문 : Bifidobacterium sp. 로 제조된 반죽의 물성적 특성},
  author={홍정훈 and 안덕준},
  year={2002}
}
In order to economically utilize dough with B. longum, B. infantis and B. brevis as a bread improver, aerotolerance, α-galactosidase activity, organic acids, farinograph and extensograph of dough were investigated. In aerotolerance of Bifidobacterium sp., B. longum was highest among tested starters, followed by B. infantis. The α-galactosidase activity was highest in the B. longum among tested starters. In organic acids, the contents of lactic acid and acetic acid were the highest in the among… CONTINUE READING

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