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In cooking naidofu, the quantity of milk added affected not only the taste of gyunukan, but also its texture.<BR>We prepared the gyunukan using different quantities of milk, and compared the physical properties. Then, we studied which components of milk mainly concerned with the properties. The results were as follows : <BR>(1) As the quantity of milk increased, the hardness and shortness of gyunukan decreased, while its cohesiveness increased. Its syneresis decreased and its stability increased.<BR>(2) The syneresis of gyunukan contained comparatively much casein and a little amount of fat.<BR>(3) Maintaining the strong combination, the casein and fat of milk affected the hardness of gyunukan.<BR>(4) When butter and casein were added to milk, their quantities affected the hardness and shortness of gyunukan. Especially, as the casein quantity increased, both hardness and shortness decreased.
- 一般社団法人 日本家政学会の論文
一般社団法人 日本家政学会 | 論文
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