초록 열기/닫기 버튼
Korean steamed rice bread called Jeungpyun is a traditional fermented rice product. The increased consumer interest in healthier foods has increased the consumption of whole grains for numerous nutritional benefits. However, the increasing amount of whole grains in products is challenging due to processing difficulties. In the present study, the effect of adding three whole grains (sorghum, proso millet, and glutinous foxtail millet) on Korean steamed rice bread quality were investigated using a full factorial design including a center point. Based on preliminary testing, the percentage of whole grains (used as grain flour), amount of Korean rice-based liquor (makkulli), and fermentation time were selected as factors, and two levels were selected for each factor. For quality evaluation, pH and the height of Jeungpyun batter during fermentation, height (Ed- why twice?), cross sectional area, moisture content, color and texture of Jeungpyun were measured. As the fermentation time was increased from 3 to 5 hours, the pH of the batters decreased. As the percentage of blended whole grain flours was increased from 25 to 50%, the Jeungpyun color darkened and its cross sectional area decreased. Like sorghum, as the amount of glutinous foxtail millet added in place of rice was increased from 25 to 50%, the Jeungpyun height was decreased. Regardless of grain type, the moisture content of Jeungpyuns made from rice and whole grain flour blends was similar. Among the factors, the blending percentage of whole grain flours was the most critical factor for influencing the quality of Jeungpyun. The overall results demonstrated that sorghum, proso millet, and glutinous foxtail millet could be successfully used for producing healthy Jeungpyuns and thus advocate for expanding the whole grain usage in Korea.
