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Characteristics of Quality in Jeung-Pyun with Different amount of raw yeast  

Yoon Sook-Ja (Institute of Traditional Korean Food)
Publication Information
Korean journal of food and cookery science / v.21, no.4, 2005 , pp. 399-405 More about this Journal
Abstract
This study investigate the effects of variations in the mont of raw yeast added to Jeung-Pyun on the quality changes during a storage period ranging from $0\~4days.$ The results of height and volume showed that Jeung-Pyun prepared with the $0.5\%$ raw yeast added had the most fermentation. The rheological properties measured by texturometer were significantly different among the raw yeast-added Jeung-Pyun during the storage period. The degree of hardness of raw yeast-added Jeung-Pyun slowly increased during storage at room temperature ($20^{\circ}$). Hunter's color test showed no significant differences. In sensory evaluation, Jeung-Pyun prepared with $0.5\%$ raw yeast-added had the most favorable quality.
Keywords
Jeung-Pyun; raw yeast; texture; sensory evaluation;
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Times Cited By KSCI : 3  (Citation Analysis)
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