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KMID : 0665420120270060751
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Korean Journal of Food Culture
2012 Volume.27 No. 6 p.751 ~ p.758
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Study of Characteristics of Jeung-pyun with Leavening agent
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Lee Hee-Jeong
Lee Kyung-Hee
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Abstract
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This study examined the optimum conditions for producing Jeung-pyun in a faster and efficient way by replacing Takju
(traditional way) with a chemical leavening agent for fermentation using dry rice powder instead of wet rice powder. The
optimum amount of leavening agent for Jeung-pyun was examined by comparing the moisture content, spring ratio, pore
ratio, texture, color value, scanning electron microscopy images and appearance characteristics of Jeung-pyung (con)
prepared using traditional fermentation method with those prepared with 4, 5, 6, 7, 8% of the chemical leavening agent.
As a result, the 6% leavening agent-added Jeung-pyun showed closest quality results with the traditional Jeung-pyun, and
was most preferred. Therefore, 6% leavening agent is the optimum amount for making Jeung-pyun.
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KEYWORD
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takju, traditional Jeung-pyun, chemical leavening agent, dry rice powder
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