Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 14 Issue 3
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- Pages.241-249
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- 1998
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
A Study on the Recipe for Yackwa by the mixing ratio of flour
밀가루의 배합비율에 따른 약과 조리에 관한 연구
Abstract
The purpose of this study was to develop a recipe for high quality Yackwa (fried cake made of wheat flour) by adjusting the mixing ratio of flours, frying temperature and time. Yackwas were prepared by using 3 kinds of flour mix (3:7, 4:6, and 2:8 of weak to medium ratio), fried at various temperatures and times, and evaluated by mechanical characteristics and sensory evaluation. It was found that Yackwa prepared with 3:7 mixing ratio of flour and fried at 160