CAJ | 학술논문

以米发糕为研究对象,从米发糕的比容与其质构特性两方面进行了研究.以早籼米为原料,采用自然发酵的传统工艺制成米发糕.利用物性测定仪为分析手段,通过数理统计分析得出米发糕的比容与其质构特性的相关性.结果表明,发酵时间对米发糕的质构和比容影响较大,米发糕的质构、比容和发酵时间三者之间均具有显著相关性(P<0.01).这说明利用比容指标来判断米发糕发酵完全与否具有一定的可靠性,所取得的理论成果,为米发糕的工业化生产奠定基础.
이미발고위연구대상,종미발고적비용여기질구특성량방면진행료연구.이조선미위원료,채용자연발효적전통공예제성미발고.이용물성측정의위분석수단,통과수리통계분석득출미발고적비용여기질구특성적상관성.결과표명,발효시간대미발고적질구화비용영향교대,미발고적질구、비용화발효시간삼자지간균구유현저상관성(P<0.01).저설명이용비용지표래판단미발고발효완전여부구유일정적가고성,소취득적이론성과,위미발고적공업화생산전정기출.
In this paper, specific volume and texture of Rice steamed sponge cake (Fagao) was studied. Fagao was made from Indica rice by the additional technology. With the texture analyzer, correlation between specific volume and texture was evaluated by mathematics method. The results showed that, effect greatly fermentation time on specific volume and texture of Fagao, correlation between specific volume of Fagao and its texture was great obvious,Fagao's texture, specific volume and fermentation time were among the significant correlation ( P < 0.01 ), consequently, and it was a very important theory base to the industrialization of Fagao.