한국조리학회지 (Culinary science and hospitality research)
- 제19권1호
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- Pages.179-188
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- 2013
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
고아미와 밀가루 배합 비율에 따른 구운 약과의 품질 특성
Quality Characteristics of Baked Yackwa Made with Various Amounts of Goami Powder and Wheat Flour
- Kim, Hyun-Ah (Dept. of Food Service Management, Kyung Hee University) ;
- Yang, Jung-Su (Dept. of Hotel Culinary Arts, Seoul Occupational Traing College) ;
- Kim, Yong-Sik (Dept. of Hotel Culinary Arts, Yeon Sung University)
- 투고 : 2012.09.25
- 심사 : 2012.12.11
- 발행 : 2013.01.31
초록
본 연구는 고아미로 만든 약과의 품질특성을 알아보고자 하였다. 밀가루에 고아미를 비율별로 첨가하여(100, 80:20, 60:40, 40:60, 20:80, 100) 약과를 만들고 집청전 후 무게, 경도, 수분 함량, 색도, 관능검사를 실시하였다(약과 반죽 14g: 12mm 몰드에 성형, 구운 온도:
This study was performed to examine the quality characteristics of goami baked yackwa. To determine the optimal amount of wheat flour for goami powder yackwa((100, 80:20, 60:40, 40:60, 20:80, 100), the measurement of weight, hardness, moisture contents, color value and sensory evaluation were carried out(yackwa dough 14g: 12mm to the height of the mold was formed, Baked conditions: