Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 3
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- Pages.272-277
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- 1990
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- 0367-6293(pISSN)
Effect of Some Additives for Yukwa (Popped Rice Snack) Quality Improvement and Process Modification Trials
유과 품질향상을 위한 첨가물의 효과와 공정 단순화 시도
- Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University) ;
- Kim, Myung-Kon (Department of Food Science and Technology, Chonbuk National University) ;
- Chung, Tae-Kyu (Department of Food Science and Technology, Chonbuk National University) ;
- Lee, Hyun-Yu (Korea Food Research Institute)
- Published : 1990.06.01
Abstract
Some additives were applied to improve Yukwa(Popped rice snack) quality and process modifications were tested for cutting down soaking time and application of rice flour. Addition of soaked soybean (3%, w/w) to dough showed higher expansion rate and better physical properties with more acceptable quality by sensory evaluation of Yukwa. Baking powder, modified starch and alcoholic liquor, Mackeali(rice wine, turbid). Soju(distilled liquor) and Yakju(rice wine, clear), were no positive effect on quality of Yukwa but alcoholic liquor gave more fine texture than others. High temprature soaking
유과 품질향상을 위한 몇 가지 첨가물의 효과와 공정개선을 위한 수침시간 단축 및 쌀가루에 의한 유과제조 시험을 수행하였다. 불린 콩을 첨가(3%, w/w)한 유과는 팽화도가 높았고 물리적 조직특성도 우수하였으며 관능검사 결과도 이들 경향과 일치하였으나 baking powder, 변형녹말과 막걸리, 소주, 청주 등 주류는 첨가효과가 인정되지 않았다. 그러나 주류는 유과의 외형적인 조직이 치밀해지는 경향을 보였다. 쌀전분의 호화근접 온도인