Studies on the Amounts of Water Addition in JeungPyun Dough

증편 반죽의 가수조건에 관한 연구

  • Park, Young-Sun (Department of Food Science and Nutrition, Taegu University) ;
  • Choi, Bong-Soon (Department of Food Science and Nutrition, Hyosung Women's University)
  • 박영선 (대구대학교 식품영양학과) ;
  • 최봉순 (효성여자대학교 식품영양학과)
  • Published : 1994.11.01

Abstract

When total amount of water, including Takju(15%, w/w), was added differently in the ranges of 30 to 60% of the weight of rice flour, the specific volume of Jeungpyun had the highest value in the sample with 45% of water added. The Jeungpyun with 45% of water added also showed the best acceptability by means of taste evaluation. Dough viscosity was decreased by two stages of rapid and slow phase in logarithmic mode as total amount of water was increased and the turning point was observed at 45% of water.

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