The effects of Makgeolli, dry yeast (DY), sourdough with dry yeast (SDDY) and sourdough with Makgeolli (SDMG) on the quality of fermented rice cakes (FRCs) stored at 23 °C for 3 days were determined. The acidity of SDDY and SDMG significantly increased with increasing fermentation time. The FRCs supplemented with sourdough had slightly higher moisture contents than others. The addition of DY and SDDY increased the specific volume of the FRC, in which its texture was softer. The addition of DY and sourdoughs significantly decreased the firming rate of crumb and improved the sensory qualities. The sourdoughs retarded amylopectin retrogradation, indicating their anti-staling effect on the FRC. Compared to the control, the shelf-lives of FRCs made with DY and SDDY were extended by 0.7 and 0.5 days based on the instrumental hardness, respectively. DY and SDDY effectively improved the appearance and texture of FRC and extended its shelf-life.

确定了马格利酒、干酵母 (DY)、干酵母酸面团 (SDDY) 和马格利酒酸面团 (SDMG) 对在 23 °C 下储存 3 天的发酵年糕 (FRC) 质量的影响。SDDY和SDMG的酸度随着发酵时间的增加而显着增加。补充有酸面团的 FRC 的水分含量略高于其他。DY和SDDY的加入增加了FRC的比容，其质地更柔软。DY和酸面团的添加显着降低了面包屑的凝固率并改善了感官品质。酸面团延缓了支链淀粉的回生，表明它们对 FRC 的抗老化作用。与对照相比，根据仪器硬度，用 DY 和 SDDY 制成的 FRC 的保质期分别延长了 0.7 天和 0.5 天。