Effect of red ginseng polysaccharide on bread quality

doi:10.13386/j.issn1002-0306.2012.24.108

Effect of red ginseng polysaccharide on bread quality[J]. Science and Technology of Food Industry, 2012, (24): 332-333. DOI: 10.13386/j.issn1002-0306.2012.24.108

Citation:

Effect of red ginseng polysaccharide on bread quality[J]. Science and Technology of Food Industry, 2012, (24): 332-333. DOI: 10.13386/j.issn1002-0306.2012.24.108

Citation:

Effect of red ginseng polysaccharide on bread quality[J]. Science and Technology of Food Industry, 2012, (24): 332-333. DOI: 10.13386/j.issn1002-0306.2012.24.108

Effect of red ginseng polysaccharide on bread quality

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The red ginseng polysaccharide (RGP) as food additive was used in bread making. The rapeseed was used to measure the influence of bread specific volume. The evaluation of the sensory score was to evaluate the effect of RGP on the sensory quality of bread. The different amounts of RGP used in bread were to investigate the water binding capacity. The results showed that 1.2% RGP added to the original bread recipe could markedly improve the sensory quality and water binding capacity of the bread.

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Science and Technology of Food Industry

Effect of red ginseng polysaccharide on bread quality

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