CAJ | 학술논문

探讨了面团醒发和面带醒发两种醒发方式及其醒发时间对豌豆挂面蒸煮品质、质构特性和感官品质的影响。结果表明：相比于面带醒发，虽然面团醒发的豌豆挂面煮熟干物质损失率比较高，但其质构特性和感官评分更好。面团醒发和面带醒发均在45 min 时的豌豆挂面综合品质最好。
탐토료면단성발화면대성발량충성발방식급기성발시간대완두괘면증자품질、질구특성화감관품질적영향。결과표명：상비우면대성발，수연면단성발적완두괘면자숙간물질손실솔비교고，단기질구특성화감관평분경호。면단성발화면대성발균재45 min 시적완두괘면종합품질최호。
The effect of proofing mode,including flour dough proofing and dough sheet proofing,and proofing period on the cooking,texture and sensory quality of pea noodles was analyzed.The result indi-cated that pea noodles had better texture quality and sensory score with flour dough proofing,although with higher loss rate of dry material,compared with dough sheet proofing.Both flour dough proofing and dough sheet proofing for 45 min can make the best quality of pea noodles.