Abstract
“Jung-Pyun” is a traditional steamed rice cake made of rice powder, sugar and yeast in Korea.
A series of the “Jung-Pyun” samples were prepared according to the experimental design of L16 orthogonal table in which five factors of two levels selected from the preliminary experiments were used. Factors and levels were particle size of rice powder (120 and 350 μm), weight of added water (80 and 100% of rice powder), weight of added sugar (12.5 and 25.0% of rice powder), fermentation time (3 and 6 hr) and weight of a sample for steaming (40 and 80 g).
The quality of the steamed samples were estimated by the expansion ratio, the number of air cells (diameter of 1-2 mm and over 2 mm), the firmness, the modulus of elasticity and the coefficient of viscosity.
The five factors used were significantly effective to some of the measured items. Particle size affected the size and the number of air cells, the firmness, the modulus of elasticity and the coefficient of viscosity. Sugar and water content affected the expansion ratio, the number of air cells, the firmness, the modulus of elasticity and the coefficient of viscosity, while fermentation time affected the expansion ratio, the firmness and the modulus of elasticity. The weight of a sample also affected the firmness.
From these results, we conclude that “Jung-Pyun” in good quality, which is soft, expanded, and having desirable air cells is obtained when we use the rice powder of smaller particle size and take short fermentation time and use the larger amounts of sugar and water, and the larger weight of a sample for steaming.
