한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제21권6호
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- Pages.820-825
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- 1989
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- 0367-6293(pISSN)
쌀 품종별 유과제조 특성
Quality Characteristics of Yukwa (Popped Rice Snack) made by Different Varieties of Rice
- Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University) ;
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Kim, Myung-Kon
(Department of Food Science and Technology, Chonbuk National University) ;
- Chung, Tae-Kyu (Department of Food Science and Technology, Chonbuk National University) ;
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Lee, Hyun-Yu
(Korea Food Research Institute)
- 발행 : 1989.12.01
초록
멥쌀로 동진, 삼강을, 찹쌀로 신선, 한강품종을 선택하여 유과제조실험을 하였다. 사용한 멥쌀의 amylose 함량은 가각 18.5%, 찹쌀은 2-3% 수준이었으며 수침시
Yukwa (one of most popular Korean traditional popped rice snacks) was made by four different varieties of rice, Shinsun (Japonica) and Hangang