Bagel 제조 시 호밀가루를 첨가한 반죽의 이화학적 특성

유석형¹, 박영서¹, 장학길¹^,^*

Physicochemical Characteristics of Bagel Dough Supplemented with Rye Flour

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

¹경원대학교 생명공학부

¹Division of Biotechnology, Kyungwon University

^*Corresponding author: Hak-Gil Chang, Professor, Division of Biotechnology, Kyungwon University, San 65, Bokjeong-dong, Sujeong-gu, gyeonggi-do, Seongnam 461-701, Korea. Phone: +82-31-750-5382, 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: Aug 31, 2006