찹쌀가루의 수침 기간을 달리하여 제조한 구운 유과의 품질 특성

초록

Purpose: The physicochemical and pasting properties of waxy rice flour were examined based on different soaking periods. Oven-baked Yukwa was produced using soaked waxy rice flour to evaluate its texture characteristics and volume. Methods: The waxy rice flour was soaked at room temperature for 6, 9, 12, and 14 days, then dried to achieve a moisture content of 7.71~8.81% before being milled for use. Results: When viewed under the scanning electron microscope(SEM), it was observed that with longer soaking periods, the particle surface disintegrated, forming pores and separated starch particles. As the soaking periods increased, the water binding capacity of the waxy rice flour decreased, while solubility and breakdown viscosity increased. Yukwa made using waxy rice flour soaked for 9 days exhibited fine porosity and significant volume expansion, and maintained its water-holding capacity. Conclusion: These results suggests the possibility of producing high-quality Yukwa with excellent puffing characteristics using oven-baking.

키워드