증편제조시 첨가재료에 따른 물성적, 관능적 비교연구 = A Comparative Study on Physical and Sensory Properties of Jeung-pyun According to the Use of Additives

다국어 초록 (Multilingual Abstract)

The purpose of this study Is to improve the quality of Jeung-pyun which is made of rice flour. For the purpose, this researcher replaced a certain proportion of the flour with soybean and wheat flours and then surveyed tastes and changed physical properties of Jeung-pyun.
In addition, the researcher compared and observed sensory properties of Jeung-pyun throughout its storage period, or 0 to 72 hours.
1. Protein and fat contents of soybean or wheat flour was even higher than those of rice flour.
2. Each of the three flours was pasted and fermented firstly and secondly, it showed significant decreases in PH. But the value was increased again after Jeung-pyun was steamed.
3. After Jeung-pyun was steamed, the two additives, wheat and soybean flours showed significant in creases in specific volume and expansion ratio in comparison to the control sample, rice flour. The comparis on of the two additives, bean and wheat flours which were same in quantity, showed that the latter additive was higher in specific volume and expansion ration than the former.
4. When its cross section was observed, Jeung-pyun was not uniform in particle size and pore distribution in case tha the it was only made of the control sample, or rice flour. In contrast, Jeung-pyun was uniformly small erin the size and more even in the distribution when it was added with soybean or wheat flour more.
5. The volume of Jeung-pyun was increased when soybean or wheat flour was added even more than when the control sample was only used.
6. The sensory evaluation showed that Jeung-pyun, 10% of which was the addition of bean flour, became better in softness, moistness and stickiness as the time of its storage was in creased, giving highest satisfaction.
7. The measurement of textural quality with Rheometer showed that Jeung-pyun, made only of the control sample, was increased in hardness as time passed.
The hardness was only some what changed when bean flour was added. Jeung-pyun with soybean flour added showed no big changes in elasticity, cohesiveness, adhesiveness and attachment, suggesting that thoughstored, the added Jeung-pyun showed little changes in physical properties.

목차 (Table of Contents)

• Ⅰ. 서론
• Ⅱ. 연구방법
• Ⅲ. 연구결과
• Ⅳ. 고찰
• Ⅴ. 요약 및 결론
• 참고문헌