반죽의 가수량을 쌀가루에 대하여 30∼60%로 달리한 경우, 증편의 비체적과 기호도는 가수량 45%의 시료에서 모두 최고값을 기록하였다. 반죽의 점도는 가수량이 증가함에 따라 두 단계의 지수함수관계로 감소하였으며 변환점의 가수량은 45% 이었다.

When total amount of water, including Takju(15%, w/w), was added differently in the ranges of 30 to 60% of the weight of rice flour, the specific volume of Jeungpyun had the highest value in the sample with 45% of water added. The Jeungpyun with 45% of water added also showed the best acceptability by means of taste evaluation. Dough viscosity was decreased by two stages of rapid and slow phase in logarithmic mode as total amount of water was increased and the turning point was observed at 45% of water.