Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread, consumed in Southeast Asia including China, Japan, and Korea. Hence, flours of 11 Korean wheat cultivars were used to evaluate quality attributes of two different styles of steamed bread, K...

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Bibliographic Details
Main Authors: Ji-Eun Kim, Byung-Kee Baik, Chul Soo Park, Jae-Han Son, Chang-Hyun Choi, Youngjun Mo, Tae-Il Park, Chon-Sik Kang, Seong-Woo Cho
Format: Article
Language:English
Published: Elsevier 2019-11-01
Series:Journal of Integrative Agriculture
Subjects:
steamed bread
quality
wheat
flour
evaluation
Online Access:http://www.sciencedirect.com/science/article/pii/S2095311919626687

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http://www.sciencedirect.com/science/article/pii/S2095311919626687

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