earticle

영어

Effects of flatfish by-products on rheological properties of wheat bread dough were investigated through mixograph. In the case of the peak time, it was found that all samples were between 3 and 5 minutes, so the baking property was suitable. And the addition of flatfish by-products does not seem to have a significant effect on the gluten formation of dough. The width of the mixogram after 8 minutes, indicate the durability of the dough, widened as the added amount increased. It was found that the addition of flatfish did not significantly affect the durability of the dough. As a result, it is expected that it can be used in various types of bread without affecting the physical properties of the dough as a result of adding it to the bread dough after freezing and grinding to utilize the by-product of flatfish.