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KMID : 0380619910230050619
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 5 p.619 ~ p.621
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Yukwa Quality on Mixing of Non - waxy Rice to Waxy Rice
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Abstract
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A partial replacement(0-30%) of non-waxy rice(Samgangbyeo, Tongil type) was attempted in Yukwa(Korean traditional puffed rice cake) preparation. The yukwa prepared with the replacement of nonwaxy rice up to 20% level was comparable in quality to the traditional yukwa in view of expansion rate, crispness and hardness followed by sonsory evaluation. Continuous whipping machine for making yukwa bandaekee(rice cake) could be successfully introduced for mass production.
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