Gluten-Free 쌀빵의 제빵 특성에 대한 첨가 수분 온도 영향 = Effect of Added Water Temperature on Baking Characteristics of Gluten-Free Rice Bread

다국어 초록 (Multilingual Abstract)

Baking characteristics of gluten-free rice bread were investigated, when 20, 30, 40, 50 and 60℃ water was added during mixing. The temperature of the dough before fermentation was affected by the temperature of the water and the mixing time. When 60℃ water was added, the specific gravity of the dough was the highest before fermentation (p<0.01). The specific gravity of the dough after fermentation was 32~39% of the specific gravity of the dough before fermentation. When 50℃ water was added, the volume and the specific volume of rice bread were higher than those in addition of water at other temperatures (p<0.001). In case of adding water of 50℃, the shape of the rice bread showed the largest volume, high appearance and a round shape. After storage for 2 and 24 hours, the addition of water of 50℃ resulted in the lowest hardness and chewiness values of rice bread. The sensory descriptive analysis revealed that when 50℃ water was added, the air cell size, springiness and hardness values of gluten-free rice bread were lower than those in addition of water at other temperatures. There was a difference in the appearance and texture of gluten-free rice bread, when 20, 30, 40, 50 and 60℃ water was added during mixing.

참고문헌 (Reference)

1 이명희, "효소제 및 유화제의 첨가가 쌀빵의 부피와 경도에 미치는 영향" 한국식품영양과학회 37 (37): 761-766, 2008

2 김경은, "활성글루텐, 검, 유화제 및 효소제의 복합첨가에 따른 쌀빵의 품질특성" 한국산업식품공학회 13 (13): 320-325, 2009

3 김상숙, "옥수수 전분과 찰옥수수 전분 첨가 비율에 따른 Gluten-free 제빵 특성" 한국식품영양학회 28 (28): 586-593, 2015

4 이명희, "식품검, 유화제 및 효소제의 첨가가 쌀빵의 품질특성에 미치는 영향" 경원대학교 대학원 2008

5 김상숙, "교반 조건에 따른 Gluten-free 쌀빵 반죽의 동적점탄성과 제빵 특성" 한국식품영양학회 28 (28): 1011-1018, 2015

6 Cross HR, "Training and testing judges for sensory analysis of meat quality" 32 : 48-54, 1978

7 Bourne MC, "Texture profile analysis" 32 : 62-72, 1978

8 Stone H, "Sensory Evaluation Practices" Academic press 194-, 1985

9 Kim KO, "Sensory Evaluation Method and Application" Sinkwang 161-169, 1993

10 Kulp K, "Preparation of bread without gluten" 42 : 24-27, 1974

11 Gujral HS, "Improvement of the breadmaking quality of rice flour by glucose oxidase" 37 : 75-81, 2004

12 Caballero PA, "Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination" 81 : 42-53, 2007

13 Shin SK, "Food Processing & Preservation" Powerbook 219-, 2008

14 Lazaridou A, "Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations" 79 : 1033-1047, 2007

15 Lee MJ, "Effect of sucrose-fatty acid ester on baking properties of white bread" 31 : 994-998, 1999

16 Lee JM, "Effect of gums added in making frozen dough on the characteristics of bread-making" 33 : 190-194, 2001

17 Kim SS, "Development of novel rice bakery products with high quality" Agricultural Research Promotion Center 2009

18 AACC., "Approved Methods of the AACC. 10th ed. Methods 10-05 and 10-91"