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Characteristics of Backsulgi According to the Sifting Method by Digital Image Analysis  

Kwon, Soon-Ae (Graduate School of Tourism, Department of Culinary Science and Food Service Management, Kyung Hee University)
Lee, Kwang-Suck (Department of Culinary Science and Arts, Kyung Hee University)
Publication Information
Korean journal of food and cookery science / v.22, no.6, 2006 , pp. 864-868 More about this Journal
Abstract
The characteristics of Backsulgi were studied by digital image analysis using CrumScan software. Among many other processing parameters for Backsulgi production, sifting method and levels are important factors for product quality. Traditional and mechanical sifting methods showed a reduction in volume and weight due to air intake during the mixing process. Traditional hand sifting for one time resulted in flour saving for an equal volume of Backsulgi. While mechanical sifting has the advantage of efficiency, the particle fineness shows greater variation than achieved by hand sifting. When using mechanical sifting, hand sifting should be used at least once to improve the product quality such as crumb fineness and product, weight.
Keywords
Backsulgi; sifting; digital image analysis;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
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