백설기 제조시 쌀가루 제분방법 및 입자크기가 백설기 관능특성과 품질특성에 미치는 영향을 조사하였다. 품질특성 측정결과 수분함량은 제분방법에 따라 로 나타났다. L value는 W80(more than rice flour using wet milling)이 가장 높은 값인 92.5를 나타냈고, D80(more than rice flour using dry milling)이 가장 낮은 값인 79.0을 나타냈다. 호화도 측정결과 제분방법에 따른 유

This study was carried out to investigate the sensory and physicochemical properties of rice cake(Backsulki) according to milling type and particle size. Moisture contents of rice cake(Backsulki) were W80(more than rice flour using wet milling) had the highest L value 92.5 and D80(more than rice flour using dry milling) had the lowest L value 79. Degree of gelatinization of rice cake(Backsulki) were and hardness were decreased as particle size of rice flour decreased Sensory properties of rice cake(Backsulki) with W80 showed the highest score.

• 최봉규
• 금준석
• 이현유
• 박종대