Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effects of Punching and Drying Process on Quality Characteristics of Yukwa Dough and Yukwa Bandegi during Preparation of Yukwa

유과 제조 시 반죽과 반대기의 품질 특성에 미치는 꽈리치기 공정과 건조 공정의 영향

  • Lee, Mi Hye (Dept. of Food and Nutrition, The Catholic University of Korea) ;
  • Oh, Myung Suk (Dept. of Food and Nutrition, The Catholic University of Korea)
  • 이미혜 (가톨릭대학교 식품영양학과) ;
  • 오명숙 (가톨릭대학교 식품영양학과)
  • Received : 2015.10.05
  • Accepted : 2015.11.25
  • Published : 2015.12.31
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Abstract

Effects of punching and drying process on quality of Yukwa were determined. Lightness (L) of Yukwa dough with punching was higher than that with no punching. Air cell distribution of Yukwa dough was fine with higher punching. Microstructure of Yukwa dough showed a broken surface structure with increasing punching. Hardness and adhesiveness of Yukwa dough decreased after 5 min of punching and then increased with higher punching. Expansion ratio of Yukwa base with punching at 155 rpm for 5 min was highest among the samples. Appearance of Yukwa base with no punching showed a poor shape and cross section, whereas Yukwa base with punching at 95 rpm for 10 min showed the best appearance and cross section and Yukwa base with punching at 155 rpm for 5 min also showed good appearance. The moisture content of Yukwa Bandegi after 24 hr of drying was 14.93%. Microstructure of Yukwa Bandegi showed a broken surface structure and empty spaces with increased drying time. Expansion ratio of Yukwa base with 24 hr of drying at $40^{\circ}C$ was highest among the samples. Overall, optimum punching conditions were 10 min of punching at 95 rpm or 5 min of punching at 155 rpm and optimum drying condition was 24 hr of drying at $40^{\circ}C$.

Keywords

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