동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제4권3호
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- Pages.67-74
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- 1994
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
쌀 품종별 증편 가공적성에 관한 연구
Studies on processing adaptability of rice varieties for the preparation of Jeung pyun
초록
The sensory and instrumental characteristics of Jeung pyun made from varietal difference in physicochemical characteristics of rice grain were investigated to obtain the basis information for developing various rice cultivars adaptable to rice food processing. In sensory evaluation of Jeung pyun, aroma, springiness, and stickiness revealed significant difference between the rice cultivars. Acceptability of springiness was highly correlated with amylose content. And loaf volume of Jeung pyun was also highly correlated with the protein content of rice grain. In textural analysis, Jeung pyun made from the higher amylose content rice became harder during storage. Jeung pyun made from the lower alkali digestible rice showed the more sticky and elastic.