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팽창제 종류에 따른 약과의 품질 특성 KCI 등재

Quality Properties of Yackwa Depending on Leavening Agents

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  • URLhttps://db.koreascholar.com/Article/Detail/319605
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

This study aimed to examine the quality and sensory properties of yackwa using baking soda (BS), baking powder (BP), and yeast (YE) instead of alcohol in order to make a Halal standard product. The moisture content of yackwa was the highest when BP was used, while the fat content of yackwa was the lowest at 1.5% BP, and the highest at 1.5% YE. The chromaticity values (L, a, b) were the most similar to those of the control when BP was used. The L and b values increased when BP was used, and decreased when YE was used. The swelling ratio was the highest at 257.3±2.7% in comparison with the control when 0.9% YE was used. The leavening ratio was similar regardless of the type and content of leavening agents. Hardness was 1,179.16±184.45 kg at 0.3% BP, generally decreasing as leavening agent content increased. The resilience was 0.19±0.01% at 1.2% BP and lowest in the control, but its difference by leavening agents was not significant. The taste and preference were at 6.07±2.22 and 5.96±2.07, respectively, when 1.2% BP was used.

저자
  • 김진원(전주대학교 한식조리학과) | Jin Won Kim
  • 박상원(전주대학교 한식조리학과) | Sang Won Park
  • 조아라(전주대학교 식품산업연구소) | A Ra Cho
  • 김희주(전주대학교 전통식품산업학과) | Hee-Ju Kim
  • 김진선(전주대학교 전통식품산업학과) | Jinseon Kim
  • 이경미(전주대학교 전통식품산업학과) | Gyeong Mi Lee
  • 박주안(전주대학교 전통식품산업학과) | Juan Park
  • 신정규(전주대학교 한식조리학과 전주대학교 식품산업연구소) | Jung-Kue Shin Corresponding author