Study on the Structure of Expanded Rice with Deep-Frying for Salyeotgangjung

유탕처리된 쌀엿강정용 팽화쌀의 조직학적 연구

  • Kim, Myoung-Ae (Dept. of Food and Nutrition, Dongduk Women's University)
  • 김명애 (동덕여자대학교 자연과학대학 식품영양학과)
  • Published : 2001.10.30

Abstract

This study was carried out to observe the character change of expanded rice grain for Salyeotgangjung at various gelatinization methods. The expansion and structure change of rice grain was different at conditions of heating methods and gelatinization, respectively. The boiling showed good expansion compared to other heating methods by electric rice-cooker, pressure cooker, and steam cooker. There was not difference in expansion of rice grain between the boiling and the boiling after soaking. Rice grain did greatly expand as the boiling time was extended. But the quality for Salyeotgangjung would be not good because of crack of expanded rice grain surface when the boiling time was too long.

Keywords

Salyeotgangjung;expanded rice;gangjung;gelatinization;rice