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팽창제의 첨가량에 따른 증편의 품질특성 KCI 등재

Study of Characteristics of Jeung-pyun with Leavening agent

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  • URLhttps://db.koreascholar.com/Article/Detail/254287
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韓國食生活文化學會誌 (한국식생활문화학회지)
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study examined the optimum conditions for producing Jeung-pyun in a faster and efficient way by replacing Takju (traditional way) with a chemical leavening agent for fermentation using dry rice powder instead of wet rice powder. The optimum amount of leavening agent for Jeung-pyun was examined by comparing the moisture content, spring ratio, pore ratio, texture, color value, scanning electron microscopy images and appearance characteristics of Jeung-pyung (con) prepared using traditional fermentation method with those prepared with 4, 5, 6, 7, 8% of the chemical leavening agent. As a result, the 6% leavening agent-added Jeung-pyun showed closest quality results with the traditional Jeung-pyun, and was most preferred. Therefore, 6% leavening agent is the optimum amount for making Jeung-pyun.

저자
  • 이희정 | Lee, Hee-Jeong
  • 이경희 | Lee, Kyung-Hee