• 한국식품조리과학회지
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• 제14권3호
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• pp.241-249
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• 1998

The purpose of this study was to develop a recipe for high quality Yackwa (fried cake made of wheat flour) by adjusting the mixing ratio of flours, frying temperature and time. Yackwas were prepared by using 3 kinds of flour mix (3：7, 4：6, and 2：8 of weak to medium ratio), fried at various temperatures and times, and evaluated by mechanical characteristics and sensory evaluation. It was found that Yackwa prepared with 3：7 mixing ratio of flour and fried at 160$^{\circ}C$ for 9 min was most preferred. Yackwas with the same flour mixing ratio and fried at 150-155$^{\circ}C$ for 12∼16 min were also within the range of acceptance. The characteristics of desirable Yackwa were suggested to be soft, crispy, and to have little taste of oil.