한국식품조리과학회지 (Korean journal of food and cookery science)
- 제11권3호
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- Pages.237-243
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- 1995
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
우메기떡의 재료 배합비에 따른 Texture특성
Sensory and mechanical characteristics of woomegi Dduck
초록
"Woomegi Dduck" is one of Korean traditional pan fried rice cake made from glutinous rice by Tack-joo(rice wine) or boiling water. The optimum conditions for the preparation of "Woomegi Dduck" were investigated. The Hardnes, Cohesiveness, Gumminess, Chewiness, Adhesiveness of "Woomegi Dduck" added Tack-joo or boiling water measured by Rheometer, didn′t have significant difference between samples. The result of color test was L-Value, a-Value, b-Value and E Value of Woomegi Dduck added boiling water and 20% rice flour were high. The best recipe of Woomegi Dduck was glutinous rice flour 50g, rice flour 20g, Tack-joo 30
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