|
KMID : 0380620190510020127
|
|
Korean Journal of Food Science and Technology
2019 Volume.51 No. 2 p.127 ~ p.132
|
|
|
Quality characteristics of Jeungpyun based on variety, milling method and fermentation time
|
|
Park Ji-Won
Park Gi-Hoon
Choi Sun-Young
Kim Min-Young
Lee Yoon-Jeong
Lee Choon-Ki
Lee Youn-Ri
Lee Jun-Soo
Jeong Heon-Sang
|
|
|
Abstract
|
|
|
|
This study investigated the quality of Jeungpyun based on variety, milling method and fermentation time. Rice flour (wet-milled Samkwang and dry-milled Seolgaeng) was used for these experiments. The expansion ratios of wet-milled Samkwang and dry-milled Seolgaeng after 6 h of fermentation showed similar values of 160.66 and 159.52%, respectively, while the specific volume was found to be 1.12 mL/g for both. Hardness values of 475.57 g in dry-milled Seolgaeng and 550.40 g in wet-milled Samkwang were determined to be the lowest values after 6 h of fermentation. Numerous pores were found in wet-milled Samkwang, whereas large-sized pores were found in dry-milled Seolgaeng. Thus, these results show no significant difference between the quality of Jeungpyun produced using dry-milled Seolgaeng or wet-milled Samkwang rice flours. However, dry- milled Seolgaeng without the wet-milled process is considered more suitable for Jeungpyun production.
|
|
|
KEYWORD
|
|
|
rice variety, milling method, fermentation, Jeungpyun, quality characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|