제빵 냉동반죽의 최근 기술동향

저자

차*진

게재저널

한국제과제빵학회지

키워드

hydrocolloids, frozen dough, dough, frozen bread, bread

개요

This review focuses on baking performance of frozen doughs, and provides an overview of the activities of dough improves, including emulsifiers, hydrocolloids and other improvers used in frozen dough applications. The overall quality of bread baked from frozen dough deteriorates as the storage of the dough at sub-zero temperatures increases due to several factors which are discussed. Hydrocolloids are gaining importance in the baking industry as dough improvers due to their ability to induse structural in the main components of wheat flour systems during breadmaking steps and bread storage Their effects in frozen doughs is discussed. Other dough improvers, such as ascorbic acid, honey and green tea extract, are also reviewed in the context of frozen doughs.

첨부파일

• 차욱진-논문게재-제빵 냉동반죽의 최근 기술 동향059.pdf [1,050,821 byte]

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