발효과정 중 증편 반죽의 pH, 산도, 유기산 및 당함량의 변화 Changes in pH, Acidity, Organic Acid and Sugar Content of Dough for Jeungpyun During Fermentation
박영선, 서정식
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- URLhttps://db.koreascholar.com/Article/Detail/253053
韓國食生活文化學會誌
(한국식생활문화학회지)
제9권 제4호
(1994.12)
pp.329-333
pp.329-333
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
발효시간을 0~10시간으로 달리한 증편 반죽에서 발효시간에 따른 이화학적 성질 변화를 검토하였다. 발효경과에 따라 pH는 감소하였으나 적정산도와 젖산은 계속적으로 증가하였다. 발효 중 총당은 계속적으로 감소하였으나 환원당은 발효초기 크게 증가하여 발효 4시간에 건물 기준으로 최대 101 mg/g에까지 도달한 다음 다시 감소하였다.
Physicochemical Properties of dough for Jeungpyun(Korean steamed rice cake) were analyzed during fermentation in the ranges of 0 to 10 hours. As fermentation time went by, pH of Jeungpyun dough was decreased while its titratable acidity and lactic acid content were increased continuously. Total sugar content was decreased continuously during fermentation. Reducing sugar content was increased greatly at the early stage of fermentation, reaching maximum value, 101 mg/g-dry matter at 4 hours, but it was decreased thereafter.
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