大豆粉이 강정 Texture에 미치는 影響

Effect of soybean on the Texture of Gang Jung

Gang Jung is kind of Korean traditional fried cooky made of glutenous rice flour. It has been recognized that if Gang Jung has enough expansion and tender texture, it proves to be excellent. Also, a lot of research papers indicate that excellent Gang Jung is made of the fine and uniform particles of glutenous rice flour produced by sufficient beating of the gelatinization of starch. Based on the above-mentioned condition, this experiment was carried out to investigate the effects of various additions - raw-soybean flour, stream-soybean flour and malt solution on the texture of Gang Jung by using the following methods; (1)measuring the viscosity of the gelatinzation of starch by using a Brabender amylograph, (2) measuring the extent of saccharification by making the above additions, (3) comparison of the rate of expansion of Gang Jung, (4) comparison of the texture of Gang Jung by using Rheometer, (5) operation of a sensory test. As a result, the best Hang Jung was made when one percent raw-soybean flour of the weight of glutenous rice flour was added to Gang Jung. This fact means that owing to the saccharification of β-amylase in raw-soybean, the visco-elasticity of the gelatinization of starch weakens moderately, while the air content and swelling increase sufficiently with about 300 times of beating.