Prev. Nutr. Food Sci. 2013;18(4):287-291
Research Note
http://dx.doi.org/10.3746/pnf.2013.18.4.287 pISSN 2287-1098ㆍeISSN 2287-8602
Effects of the Addition of Ecklonia cava Powder on the Selected Physicochemical and Sensory Quality of White Pan Bread Jun Ho Lee and Dong Won Choi Department of Food Science and Engineering, Daegu University, Gyeongbuk 712-714, Korea
ABSTRACT: Physicochemical properties and consumer perception of white pan bread as influenced by the addition of Ecklonia cava powder (ECP) were investigated. Freeze-dried Ecklonia cava were ground, sieved through a laboratory sieve and a fraction with particles less than 250 μm was used. Amount of ECP added (0∼3%) to the bread was found to affect the bread quality significantly (P
Research Note
http://dx.doi.org/10.3746/pnf.2013.18.4.287 pISSN 2287-1098ㆍeISSN 2287-8602
Effects of the Addition of Ecklonia cava Powder on the Selected Physicochemical and Sensory Quality of White Pan Bread Jun Ho Lee and Dong Won Choi Department of Food Science and Engineering, Daegu University, Gyeongbuk 712-714, Korea
ABSTRACT: Physicochemical properties and consumer perception of white pan bread as influenced by the addition of Ecklonia cava powder (ECP) were investigated. Freeze-dried Ecklonia cava were ground, sieved through a laboratory sieve and a fraction with particles less than 250 μm was used. Amount of ECP added (0∼3%) to the bread was found to affect the bread quality significantly (P
