동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제16권4호
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- Pages.429-437
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- 2006
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
냉동 증편 반죽의 저장 온도 차이에 따른 증편의 품질 특성
Quality Characteristics of Jeung-pyun Made Rice Batter Stored at Different Freezing Temperatures
- Choi Won-Seok (Dept. of Food and Nutrition, Inha University) ;
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Woo Kyung-Ja
(Dept. of Food and Nutrition, Inha University)
- 발행 : 2006.08.01
초록
The quality of Jeung-pyun made with frozen rice batter was evaluated according to variations in the freezing temperature of the batter. The physicochemical sensory and rheological characteristics of Jeung-pyun were analyzed. The rice batter was stored at -20