제분기 조쇄 롤의 간격과 밀알의 성질이 밀가루 수율에 미치는 영향

강희문¹, 이승주²^,^*

Effects of Wheat Kernel Properties and Break Roll Gap on Flour Extraction

Hee Moon Kang¹, Seung Ju Lee²^,^*

¹영남제분주식회사

²동국대학교 식품공학과

¹Young Nam milling company

²Department of food science and technology, Dongguk University

^*Corresponding author: Seung Ju Lee, Professor, Department of food science and technology, Dongguk University, Seoul 100715, Republic of Korea.Phone: +02-2260-3372, Fax: +82-42-868-7355, E-mail: lseungju@dgu.edu

ⓒ Copyright 2004 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, 2004