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자료유형
학술저널
저자정보
저널정보
한국조리학회 Culinary Science & Hospitality Research 한국조리학회지 제7권 제1호
발행연도
2001.4
수록면
91 - 105 (15page)

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Chou-cream bread and Red bean paste bread were made by sponge & dough method with the sweet dough foruula. The bread quality was studied by the measurements of the temperature variation, the fermentation level of frozen dough in the special condition(dough conditioner of 5℃, 10℃, 15℃, 20℃, 25℃and 30℃), the product volume and the sensory evaluation with frozen dough thawed, fermented and baked. When thawing temperature was low, the core temperature of frozen dough increased slowly and the time for thawing and fermentation was long. In thawing and fermentation, the core temperature of Red bean paste dough increased faster than that of Chou-cream dough. When the thawing conditions of dough conditioner(retarder) were 20℃ and 30℃, the level of total time decrease for thawing and fermentation was 55 and 86min in Chou-cream dough and 62 and 90min in Red bean paste dough respectively in comparison to dough conditioner of 5℃. In volume of baked products, they showed no significant difference for three weeks of storage, but slight difference for four weeks of storage. The result was that Chou-cream bread was larger than Red bean paste bread in the decrease of volume. In sensory evaluation, the bread quality became low according to the time. When stored for four weeks in the freezer, significant differences were fond in Chou-cream bread, but slight difference appeared in Red bean paste bread. The research identified that Red bean paste dough was more effective in manufacturing time than that of Chou-cream dough, when thawing temperature was high, and if frozen dough was thawed in the retarder of lower than 20℃, the bread quality in terms of volume and sensory evaluation had no significant difference in comparison to the none-freezing Red bean paste bread.

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