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[국내논문] Quality characteristics of bread prepared with pregelatinized rice flours of various cultivars
쌀 품종별 알파미분을 첨가한 식빵의 품질 특성 원문보기

한국식품저장유통학회지 = Korean journal of food preservation, v.28 no.1, 2021년, pp.53 - 62  

Choi, Ok Ja ,  Jung, Hee Nam

Abstract AI-Helper 아이콘AI-Helper

This study investigated and compared the effect of pregelatinized rice flours on bread quality. Rice cultivars (‘Hiami’, ‘Hopyeng’, and ‘Hyunpum’) were pregelatinized at 121°C for 15 min in an autoclave. In the pregelatinized rice flour group, the volume and ...

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