Effects of wheat flour and glutinous rice on quality of Kochujang.
1986
Park C.H. | Lee S.K. | Shin B.K.
The result of analysis of ingredient of Kochujang was as follows. The experiments were prepared with wheat flour (WF) and glutinous rice (GR); the experimental A type was made of full WF, B type, WF 75 % and GR 25 %, C type, WF 50 % and GR 50 % and D type, only full GR. The N content of crude protein and amino type N was higher in the order of A, B, C, and D types, ethyl alcohol was higher in the order of D, C, B, and A types in aging process. The pH was some what higher in A type but in moisture and NaCl, not much difference were shown in the experimental types. The isolated sugars of Kochujang ripened for 90 days analyzed out glucose, fructose, maltose and rhamnose with glucose being the largest in quantity.
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