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KMID : 1007519990080050341
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Food Science and Biotechnology
1999 Volume.8 No. 5 p.341 ~ p.343
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Properties of Cookies Made of Flour and Chinese Yam Powder
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Kwon Chong-Suk
Chung Koo-Min
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Abstract
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Cookies were prepared by mixing wheat flour with 5, 10, 20, and 50% hot air dried (HDY) or freeze dried Chinese yam powder (FDY). As more yam powder was added, more water for dough and less baking time were required. Adding yam decreased the area and thickness of cookies. At 10% mixing ratio, the softest cookies could be prepared. In sensory evaluation, cookies with FDY had better color acceptance than HDY Taste, crunchiness, and extent of tooth packing of cookies were not affected by the addition of yam powder to flour.
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