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자료유형
학술저널
저자정보
저널정보
한국조리학회 Culinary Science & Hospitality Research 한국조리학회지 제4권
발행연도
1998.12
수록면
249 - 269 (21page)

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What satisfies the desire of human beings about taste most easily is sweet taste, and it has seemed that the pronoun of sweet taste is sugar. Sugar is used in confectionery and bread-making essentially, and it has influence on the structure and touch of baked confectionery. In addition, if we soften the and apply heat, coloring is made. Thus, it colors good It doesn`t have a sweet taste, but it has the effect to emit fragrance variously, balance and soften the product The kinds of sugar are very diverse, and it is used for various uses in accordance with kinds. Then, in confectionery and bread-making, the refined sugar to be referred to as white sugar is used most frequently. In this study, this researcher examined the classification of physicochemical property and melting point etc.. of sugar in confectionery and bread-making through theoretical study, about the simple classification of sugar. In addition, this researcher approached about the role of sugar in confectionery and bread-making and about the influence to have when it is more or less than proper quantity, centering around function. As the result, this researcher extracted the importance of sugar in confectionery and bread-making. It means that the increase of 5% of sugar quantity decreases the absorption quantity of moisture by 1% in bread-making and that the excess of 8% of sugar slow the action of yeast in straight method Besides, there are the properties such as absorptive property, permeability, storage nature, aging prevention of starch, oxidation restraint of oils and fats, the gelation action of pectin, the fermentation acceleration of yeast, and the emulsification-maintaining-nautre and antiseptics effect of fat-soluble material. And in confectionery, sugar makes fragrance and peel color, increases the storge nature with moisture maintenance and has the softening effect So, it is considered that the attitude to study and make efforts continuously on the basis of the role of sugar will have to be unfolded in confectionery and bread-making.

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