46E-25 |
Effects of freezing and yeast on the fermentability of rice dough and Jeung-pyun |
W. Choi and K. J. WOO. Food and nutrition, Inha University, 253 Yonghyundong, Namku, Incheon, 402-751, Korea, Incheon, 402-751, South Korea Jeung-pyun is a fermented rice cake by yeast from Tak-ju (Korean traditional unrefined liquor). It has a sponge-like texture and sour taste imparted by lactic acid and alcohol produced during fermentation. Despite its unique taste and texture, the consumption is low because it takes long time to make. An easy and convenient method to make Jeung-pyun has been thus highly needed and this study was performed to investigate the plausibility of frozen rice dough to make Jeung-pyun. Rice flour, water, sugar, salt and yeast (100:56: 15: 0.8 : 4, w/w/w/w/w) were mixed for 2 min to make rice dough. The yeast was either regular yeast or low-temperature tolerant yeast. The dough was stored at -20oC for 7 weeks. Fermentation was done after thawing the frozen dough at 25oC for 30 min; primary fermentation at 30oC for 3 h and secondary one at 60oC for 30 min. Fermented dough was steamed at 100oC for 30 min for the final product, Jeung-pyun. Fermentability was measured by the amount of carbon dioxide evolution after the primary fermentation and by specific volume of the Jeung-pyun. Carbon dioxide evolution during the primary fermentation was not significantly different in rice dough with different freezing time. Also different yeasts did not affect CO2 evolution in the frozen rice dough and the specific volume of Jeung-pyun. The result clearly suggests that freezing did not affect fermentability of the dough and frozen rice dough is a possible way to make Jeung-pyun easily.
Session 46E, International
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