Study of Characteristics of Jeung-pyun with Leavening agent

팽창제의 첨가량에 따른 증편의 품질특성

  • Lee, Hee-Jeong (Department of Food Service Management, Kyung Hee University) ;
  • Lee, Kyung-Hee (Department of Food Service Management, Kyung Hee University)
  • 이희정 (경희대학교 외식경영학과) ;
  • 이경희 (경희대학교 외식경영학과)
  • Received : 2012.09.27
  • Accepted : 2012.12.27
  • Published : 2012.12.30


This study examined the optimum conditions for producing Jeung-pyun in a faster and efficient way by replacing Takju (traditional way) with a chemical leavening agent for fermentation using dry rice powder instead of wet rice powder. The optimum amount of leavening agent for Jeung-pyun was examined by comparing the moisture content, spring ratio, pore ratio, texture, color value, scanning electron microscopy images and appearance characteristics of Jeung-pyung (con) prepared using traditional fermentation method with those prepared with 4, 5, 6, 7, 8% of the chemical leavening agent. As a result, the 6% leavening agent-added Jeung-pyun showed closest quality results with the traditional Jeung-pyun, and was most preferred. Therefore, 6% leavening agent is the optimum amount for making Jeung-pyun.


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