표제지
목차
I. 서론 7
II. 재료 및 방법 10
1. 실험 재료 10
2. 쌀가루의 제조 10
3. 백설기의 제조 10
4. 실험방법 13
1) 수분 측정 13
2) 색도 측정 13
3) 물성측정 13
4) 백설기의 굳기 속도상수 16
5) 관능검사 16
III. 결과 및 고찰 18
1. 백설기의 색도 18
2. 백설기의 조직감 20
1) 수분함량 및 저장시간에 따른 조직감 측정 20
2) 수분함량에 따른 굳기속도 상수 25
3. 관능검사 30
IV. 요약 32
V. 참고문헌 33
ABSTRACT 35
Table 1. Questionnaire scale 17
Table 2. Color value of Baeksulgi with different moisture content and steaming time 19
Table 3. Texture characteristics of Baeksulgi by steaming and storage time at 35% moisture content 22
Table 4. Texture characteristics of Baeksulgi by steaming and storage time at 40% moisture content 23
Table 5. Texture characteristics of Baeksulgi by steaming and storage time at 45% moisture content 24
Table 6. Effects of different moisture content and steaming time on hardness rate constant of Baeksulgi 29
Table 7. Sensory evaluation according to water content of Baeksulgi 31
Fig. 1. Preparation procedure of rice flour for Baeksulgi. 11
Fig. 2. Baeksulgi manufacturing method. 12
Fig. 3. Force-time curves for a texture profile analysis test. 15
Fig. 4. Change in hardness of Baeksulgi by steaming and storage time at 35% moisture content. 26
Fig. 5. Change in hardness of Baeksulgi by steaming and storage time at 40% moisture content. 27
Fig. 6. Change in hardness of Baeksulgi by steaming and storage time at 45% moisture content. 28