호화시 찌는 방법에 따른 쌀엿강정용 팽화쌀의 품질 = Quality of Expanded Rice for Salyeotgangjung According to Steam Methods at Gelatinization

다국어 초록 (Multilingual Abstract)

This study was conducted to improve technique for making Salyeotgangjung. The various steam methods for rice expansion were applied in order to compare with boil method at gelatinization. The steam treatment for 35 minutes after soaking for 12 hours had the highest expansion of rice and gained the highest score at sensory evaluation among the other steam treatments. The steam treatment will be considered as useful method for mass production of rice expansion of salyeotgangjung because the damage of rice grain was greatly decreased in the steam treatment compared to the boil treatment. But the steam method did generally show low expansion and high hardness of rice grain.

목차 (Table of Contents)

• Abstract
• Ⅰ. 서론
• Ⅱ. 재료 및 방법
• 1. 재료
• 2. 쌀엿강정용 팽화쌀의 제조
• 3. 관능평가 및 평화쌀의 상태관찰
• 4. 기계적 물성측정
• 5. 팽화쌀의 팽화도 측정
• 6. 팽화쌀의 미세구조 관찰
• Ⅲ. 결과 및 고찰
• 1. 찌는 방법에 따른 팽화쌀의 관능평가
• 2. 기계적 물성측정에 따른 팽화쌀의 경도비교
• 3. 팽화쌀의 팽화정도와 조직
• Ⅳ. 결론
• 참고문헌