Abstract
The crust of manjyu (a bun filled with sweetend bean past) was prepared from wheat flour, which provides most popular and simple composition, baking powder and various proportion of water and sugar, and the effect of the composition was studied on its properties.
Obserbation of the appearance and cross-section of manjyu showd that too little water and sugar produced small and hard buns, while too much water and sugar produced buns that were too soft and did not hold their shape, neither being fit for the manjyu crust.
The puffing ratio increased with increasing proportins of water and sugar. While the hardness of textural measurments decreased with increasing proportions of water and sugar.
Organoleptic tests on the crusts of wheat flour manjyu containing bean paste showed the preferance for water addition of 30∼35% and sugar addition of 50∼60% in respect of the softness, taste and total evaluation.
