|
KMID : 0366119740020020089
|
|
Korean Journal of Applied Microbiology & Bioengineering
1974 Volume.2 No. 2 p.89 ~ p.93
|
|
|
Studies on the Substitution of Raw Material for Soy Sauce
|
|
|
|
|
Abstract
|
|
|
|
The various conditions of substituting wheat gluten for the bean, one of the raw materials for y sauce manufacture, was studied by measuring the activities of the amylase and proteolytic nzyme of koji. It was found that substitute wheat gluten for up to 60% of bean content (30% of the total bean and wheat content) yielded good quality of soy sauce. By usingmore than 30% of heat gluten the availability of nitrogen of raw materials was decreased. This was attributed to the low enzyme activity in koji containing more than 30% wheat gluten.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|