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KMID : 0380619900220030272
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 3 p.272 ~ p.277
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Effect of Some Additives for Yukwa(Popped Rice Snack) Quality Improvement and Process Modification Trials
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Abstract
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Some additives were applied to improve Yul;wa(I´opped rice snack) quality and process modifications were tested for cutting down soaking time and application of rice flour. Addition of soaked soybean (3%, w/w) to dough showed higher expansion rate and better physical properties with more acceptable quality by sensory evaluation of Yukwa. Baking powder, modified starch and alcoholic liquor, Mackeali(rice wine, turbid). Soiutdistilled liquor) and Yakju(rice wine. dear), were no positive effect on quality of Yukwa but alcoholic liquor gave more fine texture than others. High temprature soaking (60℃) of rice for 3 hours which is near gelatinization temperature of rice starch, gave same quality of Yukwa comparing with long time staking (12 hours) at room temperature. Extention of high temperature soaking (12 hours) did not improve the quality of Yukwa. The 100 mesh of rice flour by dry milling method was better in expansion rate and hardness than 4U and 80 mesh but it was worse than ordinary wet milling. It was notified that milling method and milling mechines for Yukwa preparation should be studied in more detail.
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