In this study, dry-milled rice flour from different varieties (Samgwang, Boranchan, Hanareum, Dasan, Hangaru) and different particle sizes were used to manufacture Jeung-pyun and the quality characteristics were analyzed. The Jeung-pyun produced from Samgwang, Dasan and Hangaru milled rice flour showed highly dense pores. The Jeung-pyun produced from Hanareum only showed a significant difference according to the particle size. Samgwang, Boranchan and Dasan varieties with a particle size of 150 m showed a significant decrease in volume (p<0.05). Samgwang showed the lowest pH at all particle sizes (p<0.05). The sweetness of Samgwang varieties was the highest at 3.27-3.63°Brix (p<0.05). The hardness of Jeung-pyun increased with increasing particle size (p<0.05). The highest acceptance of Jeung-pyun in terms of volume and bitter taste was observed with Hanareum at a particle size of 50 m. When the particle size was 50 m, the overall acceptance was highest for Jeung-pyun made from Samgwang followed by Hanareum. The acceptance of all the sensory characteristics was high when the particle size of rice flour was 50 m. When the appearance of Jeung-pyun was measured, Samgwang showed a dense structure and low hardness. Hanareum showed an increasing volume and springiness. Overall Samgwang and Hanareum were found to be the most suitable varieties for the production of Jeungpyun.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 실험재료
  2. 쌀가루의 제조
  3. 증편 제조방법
  4. 증편의 외관 및 부피, 대칭성, 균일성
  5. 증편의 수분함량 및 pH 및 당도
  6. 주사전자현미경을 이용한 증편의 표면관찰
  7. 증편의 색도
  8. 증편의 조직감
  9. 증편의 관능적 특성
  10. 통계처리
 III. 결과 및 고찰
  1. 증편의 외관 및 부피, 대칭성, 균일성
  2. 증편의 수분함량, pH 및 당도
  3. 주사전자현미경을 이용한 증편의 표면관찰
  4. 증편의 색도
  5. 증편의 조직감
  6. 증편의 기호도 평가
 IV. 결론 및 요약
 References

• 박사라(농촌진흥청 국립농업과학원 농식품자원부) | Sa-Ra Park (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration)
• 김경미(농촌진흥청 국립농업과학원 농식품자원부) | Kyung-Mi Kim (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration)
• 김희선(농촌진흥청 국립농업과학원 농식품자원부) | Hee-Sun Kim (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration)
• 라하나(농촌진흥청 국립농업과학원 농식품자원부) | Ha-Na Ra (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration)
• 한귀정(농촌진흥청 국립농업과학원 농식품자원부) | Gwi-Jung Han (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration) Corresponding author