Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 33 Issue 6
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- Pages.580-587
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- 2018
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
DOI QR Code
Characteristics of Bread-making and Quality of Rice Bread with Different Percentages of Dietary Fiber, Enzymes and Egg
식이섬유, 효소 및 달걀 첨가 수준에 따른 쌀빵의 제빵 적성 및 품질 특성
- Kim, Sang Sook (Research Group of Food Processing, Korea Food Research Institute) ;
- Chung, Hae Young (Department of Food and Nutrition, Gachon University)
- Received : 2018.11.09
- Accepted : 2018.12.21
- Published : 2018.12.31
Abstract
The baking properties of rice bread with polydextrose (3, 6, and 9%), enzymes (0.006, 0.009, and 0.018%) and egg (1.32 and 2.64%) were investigated. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. The springiness, chewiness, gumminess (p<0.01) and hardness (p<0.001) of the rice bread tended to increase as the amount of added polydextrose increased. Replacement of rice flour with hemicellulase, glucose oxidase and fungal amylase are effective for producing rice bread. Replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). Replacement of rice flour with 1.32% egg white also had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). These results suggest that replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase, and 1.32% egg white are effective for producing rice bread with good volume and hardness.