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Analysis of Traditional Process for Yukwa Making, a Korean Puffed Rice Snack (I): Steeping and Punching Processes  

Kang, Sun-Hee (Department of Food Science and Technology, Kongju National University)
Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.4, 2002 , pp. 597-603 More about this Journal
Abstract
The analysis of traditional process for a Korean puffed rice snack (Yukwa) is needed to develop an advanced process for Yukwa-making. Steeping and punching (Koarichigi) processes, consume time and labor in Yukwa-making, were analyzed on this study. Steeping of waxy rice at $15^{\circ}C$ for 3 days was required to equilibrate moisture absorption in waxy rice kernel. However, steeping for more than 6 days was required soft texture and small air cell distribution of Yukwa. Protein content at pericarp on endosperm of waxy rice kernel was decreased and starch granule was damaged during steeping. RVA paste viscosity was the highest at 6 day steeping after than decreased. Expansion ratio of Yukwa was increased with the increase in steeping time. Air bubbles in dough after punching were uniformly distributed and kneading energy input was decreased with the increase in steeping time. Soft texture, unique texture of Yukwa could be controlled by controlling steeping time and kneading energy input during punching process.
Keywords
Korean puffed rice snack (Yukwa); steeping; punching; waxy rice;
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