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이동태,전혜경,장창문,박홍주 한국콩연구회 1992 韓國콩硏究會誌 Vol.9 No.1
The effects of soybean flour addition on physico-chemical, sensory, mechanical properties and storability of yeast-leavened Jeung-Pyun were studied. Soybean flour improved the physical properties as the specific volume and expansion ratio of the product after fermentation and steamming and also enriched the nutrition value such as protein, lipid and minerals of Jeung-Pyun prepared with 100% rice flour. The optimum addition level of soybean flour by sensory evaluation was 5% of rice flour on the dry-matter basis. The addition of soybean flours in Jeung-Pyun making retarded the retrogradation and the changes of the sensory characteristics of the product during storage at 30 of room temperature.