Abstract
This study was carried out to investigate the effects of steaming temperature and time on the physical properties of Jeongpyon, a traditional fermented Korean rice bread, and to find out an appropriate steaming temperature and time of Jeongpyon. The Jeongpyon steamed at 110? was lowest in the loaf volume values and in the L values of color among 3 samples. But the yellow value of Jeongpyon steamed at 110? was highest among 3 samples in the color values. In textural properties, the hardness of Jeongpyon steamed for 30min, 40min and 50min decreased during storage, and hardness of Jeongpyon steamed for 30 min was highest at the first day. Adhesiveness of Jeongpyon steamed for 50 min showed the lowest value among 3 samples, textural properties of Jeongpyon steamed at 110℃ was highest in Jeongpyons steamed at 100℃, 105℃ and 110℃, respectively.