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NTIS 바로가기한국지역사회생활과학회지 = The Korean Journal of Community Living Science, v.23 no.3, 2012년, pp.233 - 243
이근종 (서일전문대학교 식품영양과) , 최봉순 (메이필드호텔전문학교 호텔조리과) , 김혜영 (우송대학교 글로벌한식조리학과)
This study was performed to determine the quality characteristics of Jeungpyun with added modified starch. The addition of modified starch did not change the pH level of the samples, but it did increase the volume. The b-value of Jeungpyun with 3% modified starch was significantly lower than that of...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
전통적인 증편의 발효재료로 이용된 것은 무엇인가? | 증편은 쌀가루를 생막걸리로 반죽하여 부풀게 발효한 후 둥근 증편틀에 고명을 얹어 찐 발효떡의 일종으로 술을 사용하여 제조하므로 빨리 쉬지 않아 여름철에 즐겨 먹던 떡이다(Yoon 2003). 전통적인 증편의 발효재료로는 탁주를 주로 이용하였으며 이외에도 엿기름, 효모, 콩물 및 누룩가루 등이 이용되었다(Yu & Han 2002). | |
변성전분이란 무엇인가? | 한편, 변성전분(modified starch)이란 식품첨가제로서 이용되며 전분이 가지고 있는 고유의 물리적 특성을 물리적, 화학적, 효소적 처리로 변화시킨 것을 말한다. 특히, 전분의 화학적 변성을 통해 만들어지는 변성전분은 가수분해 전분, 산화전분, 가교전분, 치환전분으로 나눌 수 있다. | |
본 연구에서, 막걸리 냄새는 대조군이 가장 큰 6.17점을 나타냈으나 변성전분 첨가군과 유의적인 차이를 나타내지 않은 이유는? | 17점을 나타냈으나 변성전분 첨가군과 유의적인 차이를 나타내지 않았다. 이는 모든 군에 첨가된 막걸리의 양과 발효시간이 일정하였기 때문으로 변성전분 첨가가 발효 과정 중 막걸리 냄새에는 영향을 미치지 않은 때문으로 사료된다. |
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