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한국식품과학회지
→ 한국식품과학회지2019 ; 51(2): 127-132
Quality characteristics of Jeungpyun based on variety, milling method and fermentation time
품종과 제분 방법 및 발효시간에 따른 증편의 품질 특성
Ji Won Park1, Gi Hoon Park1, Sun Young Choi1, Min Young Kim1, Yoon Jeong Lee1, Choon Ki Lee2, Youn Ri Lee3, Junsoo Lee1, and Heon Sang Jeong1,*
1Department of Food Science and Biotechnology, Chungbuk National University, 2Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, 3Department of Food and Nutrition, Daejeon Health Sciences College
박지원1·박기훈1·최선영1·김민영1·이윤정1·이춘기2·이연리3·이준수1·정헌상1,*
1충북대학교 식품생명공학과, 2국립식량과학원 중부작물부, 3대전보건대학 식품영양과
ABSTRACT
This study investigated the quality of Jeungpyun based on variety, milling method and fermentation time. Rice flour (wet-milled Samkwang and dry-milled Seolgaeng) was used for these experiments. The expansion ratios of wet-milled Samkwang and dry-milled Seolgaeng after 6 h of fermentation showed similar values of 160.66 and 159.52%, respectively, while the specific volume was found to be 1.12 mL/g for both. Hardness values of 475.57 g in dry-milled Seolgaeng and 550.40 g in wet-milled Samkwang were determined to be the lowest values after 6 h of fermentation. Numerous pores were found in wet-milled Samkwang, whereas large-sized pores were found in dry-milled Seolgaeng. Thus, these results show no significant difference between the quality of Jeungpyun produced using dry-milled Seolgaeng or wet-milled Samkwang rice flours. However, dry- milled Seolgaeng without the wet-milled process is considered more suitable for Jeungpyun production.
KEYWORD
rice variety, milling method, fermentation, Jeungpyun, quality characteristics
한국식품과학회지 2019 Apr; 51(2): 127 - 132
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