Korean Journal of Human Ecology (한국가정과학회지)
- Volume 5 Issue 1
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- Pages.48-61
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- 2002
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- 1226-9794(pISSN)
Quality Characteristics of Jeung-Pyun According to the Leavening Agents
팽창제 종류에 따른 증편의 품질 특성
- An, Su-Mi (Department of Nutrition, Go Sin Medical Center) ;
- Lee, Kyung-A (Department of Food Science and Nutrition, Dong-Pusan College) ;
- Kim, Kyung-Ja (Department of Food Science and Nutrition, Dong-A University)
- Published : 2002.06.01
Abstract
This study was carried out to investigate the effects of four kinds of leavening agents on Jeung-Pyun fermantation. Milk-wine(M), fresh yeast(F), dry yeast(D), instant yeast(I) were used in Jeung-Pyun ingredients. The physicochemical properties, sensory evaluation were examined. The results of this study are summarized as follows: 1. Basic recipes for Jeung-Pyun by preliminary test were developed. 2. Specific volumes and expansion ratio of Jeung-Pyun was higher in the fresh yeast-added sample. 3. The pH of Jeung-Pyun was decreased significantly as the fermentation progressed 4. In the result comparing Jeung-Pyun extracting after 1st fermentation with Jeung-Pyun extracting 2nd fermentation by SEM, the former was widely distributed in stability of bubble and pore than the latter. 5. Standard recipe by Q.D.A. test added four kinds of leavening agents were as follows: (1)Jeung-Pyun added milk wine was 240min for 1st fermentation time, 60min for 2nd fermentation time, 35