볶은 콩가루의 첨가가 쌀 쿠키의 조직감에 미치는 영향
作者： Joon-Kyoung Lee , Jae Kag Lim
DOI: 10.3746/JKFN.2013.42.9.1426
关键词:
摘要: Changes in the textural properties of rice cookies as a result using roasted soybean flour (RSF) an additive were investigated this study. RSF was replaced 3, 6, 9, 12, 15 and 20% 100 g flour. The addition increased hardness dough measured by texture analyzer (TA), whereas moisture content decreased upon RSF. Further, led to increase L value cookies, but decrease b values. In addition, bulk density RSF, also declined when compared control. spreadability found be lower comparison values Δbulk densities (BD) Δhardness From point view sensory evaluation, 9% showed highest score terms overall acceptability softness. A 12% sandiness. As result, we conclude that crispy cookie can improved adding
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