Effect of Kneading Energy on the Scale-up of Cookie Dough Mixing Process

Park, Hyo Jung; Lee, Seung Ju

doi:10.13050/foodengprog.2000.4.3.178

Food Eng. Prog. 2000; 4(3):178-181

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.3.178

Article

쿠키 반죽공정의 Scale-up에 반죽에너지가 미치는 영향

박효정¹, 이숭주²^,^*

Effect of Kneading Energy on the Scale-up of Cookie Dough Mixing Process

Hyo Jung Park¹, Seung Ju Lee²^,^*

Author Information & Copyright ▼

¹해태제과(주) 연구소

²동국대학교 식품공학과

¹Ramp;D Institute, HAITAI CONFECTIONERY Co., LTD, Seoul 140-190, Korea

²Department of Food Science and Technology, Dongguk University, Seoul 100-715, Korea

^*Corresponding author: Seung Ju Lee, Department of Food Science and Technology, Dongguk University, 3Ga 26, Pil-dong, Jung-gu, Seoul 100-715, Korea

ⓒ Copyright 2000 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: Aug 31, 2000