Effects of Egg Foam on Texture of Rice Yackwa

계란기포가 쌀약과의 Texture에 미치는 영향

This dissertation was aimed to study the stability of egg foams and the quality of rice yackwa added with egg foams. Because of the difference of protein composion between rice flour and wheat flour, yackwa made from rice powder turned out to be harder and less raised. Egg foams were added to the rice flour to help raise the dough to a great extent and make it softer when frying. The smaples were prepared differently: in the finess of rice flour (100, 140 mesh), the kinds of egg foams (whole egg, egg white), and the content of egg foams (40 g, 60 g), respectively. The stability of egg foams was determined by an Optical microscope, the hardness of rice yackwa was examined by Instron, the structure by Scanning Electron Microscope, the color by Hunter's Colorimeter, and the sensory evaluation was also made. The resluts are as knows: The most stable egg white foam and whole egg foam were the 2 and 3 min. whipped ones, respectively. In the case of rice yackwa, which was made from 140 mesh rice flour and 60 g of whole egg, the hardness and the structure were similar to those of wheat yackm. It was very tasty and most preferred. As a whole, the color of rice yackwa was lighter man mat of wheat yackwa.