Studies on the Standardization of Fermentation and Preparation Methods for Steamed Rice Bread(II) -Effects of Cooking Conditions on the Acceptability of Steamed Rice Bread-

증편 제조법 표준화 연구 (II) -발효조건이 증편의 식미에 미치는 영향 -

  • 강미영 (경북대학교 사범대학 가정교육과) ;
  • 최해춘 (농촌진흥청 작물시험장)
  • Published : 1993.12.01


Jung-Pyun is a traditional steamed rice bread made of fermented rice dough. A series of the Jung-Puyn samples were prepared according to the experimental design of five factors. Factors were fermentation sources(milky rice wine, activated yeast), weight of added water(60, 65, 70, 75% of rice powder), fermentation temperature(30$^{\circ}C$, 40$^{\circ}C$), fermentation times(2,3,4,5,6,12hours) and weight of added baking powder(1, 2% of rice powder). Trained panels judged the steamed rice bread samples to determine the effects of these factors on the sensory characteristics. The results of sensory evaluation revealed that the most preferable steamed rice bread on the overall eating quality was at the 70% adding water and 1% baking powder, 30$^{\circ}C$ for 5 hours incubation made by 1% addition of yeast.