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Quality Characteristic Changes during Storage of Bread Prepared by Addition of Yacon Concentrates as Sugar Substitute
설탕 대체제로 야콘 농축액을 사용하여 제조한 식빵의 저장 중 물성변화
2013
Journal of the Korean Society of Food Culture
설탕 대체제로 야콘 농축액을 사용하여 제조한 식빵의 저장 중 물성변화
Yacon (Smallanthussonchifolius) is a root crop that contains high amounts of fructo-oligosaccharides (FOS). FOS has a sweet taste, is low in calories, and is known to promote intestinal tract health. In this study, various yacon concentrates were substituted for sugar in white pan bread to obtain healthy benefits from the use of FOS. The quality characteristic changes during storage of the white pan breadswith 0, 25, 50, 75 and 100% of added yacon concentrates instead of sugar were
doi:10.7318/kjfc/2013.28.1.107
fatcat:4pkc3qzfjbdzppcgborhztawpm