한국식품조리과학회지 (Korean journal of food and cookery science)
- 제16권4호
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- Pages.316-320
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- 2000
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
밀가루와 튀김온도가 개성주악의 품질에 미치는 영향
Effect of flour and frying temperature on quality of Gaeseong-Juak(doughnut of waxy rice)
초록
This study was carried out to standardize the recipe of Gaeseong-Juak. The formation and quality of the Juak were investigated under different treatment conditions. 1. The high ratio of medium flour(20%) in the flour mixture resulted in poor swelling. 2. The flour mixture with 10% strong flour showed higher volume of Gaeseong-Juak compared with the 10% mixture of medium flour, but the score of sensory evaluation was low. 3. The addition of Makkoli in the dough did not give significant difference in the formation of Juak, but the sensory score was low. 4. The deep-frying temperature in the range of 150