Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Baked Yackwa Made with Goami Powder Added Oil

고아미 가루로 만든 구운 약과의 기름 첨가량에 따른 품질 특성

  • Kim, Hyun-Ah (Dept. of Food Service Management, Kyung Hee University) ;
  • Lee, Kyung-Hee (Dept. of Food Service Management, Kyung Hee University)
  • 김현아 (경희대학교 외식경영학과) ;
  • 이경희 (경희대학교 외식경영학과)
  • Received : 2012.05.29
  • Accepted : 2012.07.25
  • Published : 2012.08.31
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Abstract

This study examined the effects of various oils used in the preparation of goami baked Yackwa dough on the quality characteristics of goami baked Yackwa. To determine the optimal amount of oil for goami powder Yackwa dough, the hardness and moisture contents of both the flour and goami powder dough were measured. Dough hardness was the highest in flour Yackwa while moisture contents was the highest in goami Yackwa. Baked weight and dip syrup weight were heavier in flour. Hardness, a-values, and b-values were the highest in flour Yackwa, whereas moisture contents and L-values was the highest in goami Yackwa. In a sensory evaluation, overall preference was the highest for goami Yackwa and flour Yackwa made with 10% oil.

Keywords

References

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