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Research Study of Yukwa Baking Process, a Traditional Desert Originated from Jeonbuk, Korea  

Kim, Joong-Man (Division of Bio-Environment, Wonkwang University)
Han, Eun-Ju (Dept. of Culinary & Foodservice Management, Sejong University)
Cha, Kyung-Ok (Division of Bio-Environment, Wonkwang University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.20, no.3, 2010 , pp. 402-414 More about this Journal
Abstract
A survey was conducted to study the ingredient and the nutrition of Yukwa consumed in Jeonbuk region. Additional survey was performed to the adult population in Jeobook region to identify the recognition and improvement of Yukwa. The ingredient and baking process varies from each region. The modernization of Yukwa baking process requires introduction of new flavour using new ingredient and simplification of the baking process as these two factors are holding back the modernization of the Yukwa. Top quality Yukwa can be produced by standardized baking process, using top quality agricultural goods, cultivated in Korea. The key to making Yukwa more accessible to the public is by simplifying the current baking process, including the drying process Bandegi, which is the most complicated process of all.
Keywords
Glutinous rice; Yukwa; manufacture method; simplification; an inquiry;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
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