• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.655-665
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• 1993

The added levels of dongdong-ju, soy bean and fermentation time were selected as factors affecting the quality of Jeung-pyun (Korean fermented steamed rice cake) through pretest. The standing height ratio was significantly raised after the 1st and 2nd fermentation by the soy bean treatment. As the amount of dongdong-ju and soy bean were increased, the values of specific volume and expansion ratio for Jeung-pyun were increased. The effects of fermentation time did not show any significant differences. The pH of Jeung-pyun dough was significantly higher when the amount of dongdong-ju decreased and the amount of soy bean increased. Reducing sugar content of Jeung-pyun significantly augmented with raised amount of soy bean. As the amount of soy bean was increased, the hardness, springiness and cohesiveness of Jeung-pyun measured by rheometer significantly decreased. The optimum conditions for Jeung-pyun preparation were found to be 30g dongdong-ju, 2g soy bean solid and 180 minutes of fermentation time per 100g rice flour basis. Soy bean treatment had primary influence on Jeung-pyun preparation.