Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Baked Rice Cake using Dry and Wet Rice Powder

습식과 건식 쌀가루 종류를 달리하여 구운 떡의 품질 특성

  • Park, Young Mi (Dept. of Food Service Industry, Han Yang Women's University) ;
  • Jung, Hyo Sun (Dept. of Culinary and Service Management, Kyung Hee University) ;
  • Yoon, Hye Hyun (Dept. of Culinary and Service Management, Kyung Hee University)
  • 박영미 (한양여자대학교 외식산업과) ;
  • 정효선 (경희대학교 조리.서비스경영학과) ;
  • 윤혜현 (경희대학교 조리.서비스경영학과)
  • Received : 2017.09.09
  • Accepted : 2017.10.24
  • Published : 2017.10.30
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Abstract

This study investigated the quality characteristics of baked rice cake using dry and wet rice flour. The moisture contents, color values, texture and sensory evaluation(attribute difference and acceptance) for the samples were tested. The moisture content of baked rice cake was the highest in rice cake baked with non- glutinous rice of dry type, and rice cake baked in dry type had weaker brownishness and therefore had higher brightness value compared to the rice cake baked in wet type. In relation to the texture, the hardness was found to be the highest in the rice cake baked with wet non- glutinous rice, and the rice cake baked with glutinous rice was found to be soft. The hardness was the lowest in both wet and dry glutinous rice, and was the highest in the wet non- glutinous rice. Attribute difference test of samples showed that, the rice cake baked with glutinous rice showed clear manifestation of springiness, moistness, adhesiveness, and gumminess (except for the harness). Although the cake baked with dry rice powder showed no significant difference, the dry glutinous rice flour was preferred the most. The rice cake baked with wet glutinous rice flour was preferred the most in terms of flavor, taste, texture, and overall acceptability.

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References

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