한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제9권4호
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- Pages.329-333
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- 1994
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
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
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Park, Young-Sun
(Department of Food Science and Nutrition, Taegu University) ;
- Suh, Chung-Sik (Department of Food Science and Nutrition, Yeungnam Junior College)
- 발행 : 1994.12.30
초록
발효시간을
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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