Effects of Break Roll Gap and Wheat Kernel Properties on Flour Ash Content

Kang, Hee Moon; Lee, Seung Ju

doi:10.13050/foodengprog.2006.10.1.60

Food Eng. Prog. 2006; 10(1):60-65

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.1.60

Article

제분기 조쇄 롤의 간격과 밀알의 성질이 밀가루 회분 함량에 미치는 영향

강희문¹, 이승주¹^,^*

Effects of Break Roll Gap and Wheat Kernel Properties on Flour Ash Content

Hee Moon Kang¹, Seung Ju Lee¹^,^*

Author Information & Copyright ▼

¹동국대학교 식품공학과

¹Department of Food Science and Technology, Dongguk University

^*Corresponding author: Seung Ju Lee, Department of Food Science and Technology, Dongguk University, 3Ga 26, Pildong, Junggu, Seoul 100-715, Korea. Phone: 02-2260-3372, Fax: 02-2260-3372, E-mail: Lseungju@dongguk.edu

ⓒ Copyright 2006 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Feb 28, 2006