한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제18권5호
  • /
  • Pages.437-442
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  • 2003
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지

호화쌀의 건조방법이 쌀엿강정용 팽화쌀의 품질에 미치는 영향

Effect of Drying Method of Gelatinized Rice on Quality of Popped Rice for Preparing Salyeotgangjung

  • 김명애 (동덕여자대학교 자연과학대학 식품영양학)
  • 발행 : 2003.10.30
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초록

This study was conducted to confirm the effect of drying method on quality of popped rice for making salyeotgangjung(popped rice lump with malt syrup) in process of drying gelatinized rice. The drying were performed at dry oven or convection oven, at $30^{\circ}C,\;50^{\circ}C\;and\;105^{\circ}C$, respectively. There were not significant differences in the hardness of popped rice among the drying methods. The dry at $30^{\circ}C$ constant in dry oven showed higher popping rate, good external surface, uniformed and well developed internal cell size. The dry at $30^{\circ}C$ in convection oven and $50^{\circ}C$ constant temperature in dry oven showed low expansion and poor external surface, respectively. In conclusion, the drying at $30^{\circ}C$ in non-convection oven had the highest quality of popped rice for salyeotgangjung.

키워드

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