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KMID : 1011620070230030354
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 3 p.354 ~ p.362
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Changes in Properties of Jeung-pyun Prepared with the Addition of Milk
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장정선:Jang Jung-Seon
박영선:Park Young-Sun
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Abstract
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This study focused on the efficiency of Jeung-Pyun by examining its physical and chemical characteristics based on dough made with milk additions of 0, 5，10，15，and 20 g, in order to complement Jeung-Pyun's insufficient protein with respect to sitology, and its fermentation process. Moisture contents were approximately 50%, and there were no significant differences between the samples. The protein, fat, and ash contents of the groups with added milk were more than those of the control group, and the greater the addition of milk, the more the levels increased. Therefore, the 20 g addition showed the highest values. The pH of the Jeung-Pyun dough was near 4.09-5.15 just after mixing, and as fermentation time increased, the pH decreased significantly in all the sample groups (p<.001). The pH of the Jeung-Pyun ranged from 4.12 to 4.40 and had a tendency to increase. The volume of the Jeung-Pyun dough increased as fermentation time increased, and the groups with added milk had larger volumes than the group with no milk added. Also, the greater the addition of milk, the more the volume tended to show a significant increase (p<.001). At eight horns of fermentation time, the group with 10 g of added milk showed a 1.31-fold increase in volume compared to the control, and milk additions of 15 and 20 g resulted in decreased volume by a depression phenomenon. For the volume of the Jeung-Pyun, the addition of milk caused significant increases (p<.001) compared to the control, and the group with the 10 g addition of milk showed the highest volume. As the amount of added milk increased, the more the volume decreased as a whole. With regards to the swelling degree of the Jeung-Pyun, the groups with added milk had greater swelling than the control, but there were no significant differences. The group that had 10 g of milk added showed the highest value.
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KEYWORD
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Jeung-Pyun, milk, physical characteristics, chemical characteristics
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