한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제27권2호
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- Pages.264-265
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- 1995
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- 0367-6293(pISSN)
찹쌀의 침지시간을 달리하여 제조한 찹쌀떡의 노화속도
Effect of Steeping Time of Waxy Rice on the Firming Rate of Waxy Rice Cake
- Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
- Lee, Yong-Hyun (Department of Food Science and Technology, Chonnam National University) ;
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Park, Yang-Kyun
(Department of Food Engineering, Mokpo National University)
- 발행 : 1995.04.29
초록
찹쌀을
The effect of steeping (0, 6, 12, 18, 24, 30 hours) waxy rice on initial firmness and the firming rate of waxy rice cake were studied. The firming rate was decreased by 11%, 15% and about 35% by steeping the waxy for 6hrs, 12hrs and 18hrs or longer, respectively.