메밀 발효종을 첨가한 소바의 품질특성
Quality Characteristics of Soba Added with Fermented Buckwheat Flour Starter
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It has researched the quality characteristics of soba, in this study, following the addition of fermented buckwheat species to increase the productivity and preservation of soba noodle after making the fermented buckwheat species. The moisture content of the noodle dough prepared by adding the fermentation buckwheat species increases the fermentation is added to paper was increased in sequence, pH and Brix Lightness L value was gradually increased with the fermentation added, redness values were BWS2 is issued a lowest value. In Dough state springiness can see that the elasticity rises gradually with the fermentation paper added, gumminess is BWS0 the highest. Sensory evaluation, apperance, texture, overall acceptability were able to see the face of the excellent characteristics BWS2 the highest value in the paper was added to the fermentation species added to the impact on the improvement of surface elasticity. As of the conclusion of this study, the addition of fermented buckwheat species can complement the shortcoming of soba by improving its preservation and quality characteristics, and it has been verified that the group of adding 20% fermented buckwheat species is showing the best quality characteristics.
Abstract
It has researched the quality characteristics of soba, in this study, following the addition of fermented buckwheat species to increase the productivity and preservation of soba noodle after making the fermented buckwheat species. The moisture content of the noodle dough prepared by adding the fermentation buckwheat species increases the fermentation is added to paper was increased in sequence, pH and Brix Lightness L value was gradually increased with the fermentation added, redness values were BWS2 is issued a lowest value. In Dough state springiness can see that the elasticity rises gradually with the fermentation paper added, gumminess is BWS0 the highest. Sensory evaluation, apperance, texture, overall acceptability were able to see the face of the excellent characteristics BWS2 the highest value in the paper was added to the fermentation species added to the impact on the improvement of surface elasticity. As of the conclusion of this study, the addition of fermented buckwheat species can complement the shortcoming of soba by improving its preservation and quality characteristics, and it has been verified that the group of adding 20% fermented buckwheat species is showing the best quality characteristics.
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