Baking Properties of Bagel Supplemented with Rye Flour

Yoo, Suk Hyung; Chang, Hak-Gil; Park, Young-Seo

doi:10.13050/foodengprog.2006.10.4.233

Food Eng. Prog. 2006; 10(4):233-241

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.4.233

Article

호밀가루를 첨가한 Bagel의 제조 적성

유석형¹, 장학길¹, 박영서¹^,^*

Baking Properties of Bagel Supplemented with Rye Flour

Suk Hyung Yoo¹, Hak-Gil Chang¹, Young-Seo Park¹^,^*

Author Information & Copyright ▼

¹경원대학교 생명공학부

¹Division of Biotechnology, Kyungwon University

^*Corresponding author: Young-Seo Park, Associate Professor, Division of Biotechnology, Kyungwon University, San 65, Bokjeong-dong, Sujeong-gu, Gyeonggi-do, Seongnam 461701, Korea. Phone: +82-31-750-5378, Fax: +82-750-5273, E-mail: jhk@kyungwon.ac.kr

ⓒ 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: Nov 30, 2006