메밀가루 첨가가 냉동 쿠키의 품질 특성에 미치는 영향

The purpose of this study was to investigate the quality characteristics of frozen cookies made with 3%, 6%, 9% buckwheat flour. The higher amount of buckwheat flour added to the frozen cookies, the greater the decrease in water activity, hardness, Max. G and brittleness compared to control. Lightness, redness, and yellowness of the cookies with buckwheat flour were slightly lower than those of control. Brown color and buckwheat odor of the cookies with buckwheat flour were higher, whereas egg odor and butter flavor were lower than those of control. Overall acceptance of the frozen cookies with 3% buckwheat flour was high.