Browse > Article

Physicochemical and Bread Making Properties of Rice Bagel Premix during Storage  

Jang, Hyeon-Ho (Dept. of Hotel, Tourism and Restaurant Management, Graduate School, Hansung University)
Lee, Myung-Ho (Dept. of Hotel Culinary Arts, Shinheung College)
Choi, Young-Sim (Dept. of Food & Culinary Art, Suwon Women's College)
Kim, Sun-Kyung (Dept. of Baking Design, Sorabol College)
Publication Information
Journal of the East Asian Society of Dietary Life / v.22, no.1, 2012 , pp. 75-87 More about this Journal
Abstract
We investigated the physicochemical properties, pasting characteristics on the rapid visco analyzer, dough characteristics on a mixograph, product characteristics, and attributes of color and hardness of products made from a wheat bagel premix and rice bagel premix according to storage period and temperature. The pH and moisture content of stored rice bagel premix and wheat bagel premix, significantly decreased, depending on the storage temperature and time. The average of water retention capacity, alkaline water retention capacity, sedimentation value, and pelshenke value all significantly decreased temperature increases and increasing storage time. he initial pasting temperature and breakdown depending on the storage temperature and time showed a significant difference, but peak viscosity and setback with increasing storage time and temperature were not significantly different. The initial pasting temperature did not significantly affect the rice bagel premix. The midline peak time and band at 8 min of mixing time of the wheat bagel premix and rice bagel premix did not differ significantly. In product attributes, the cost of wheat bagel premix rice bagel premix and the L, a, and b value in color of wheat bagel premix showed significant difference. The hardness of wheat bagel premix according to storage time and the hardness of rice bagel premix depending on storage temperature significant difference. Therefore, storage time and temperature of wheat bagel premix and rice bagel premix and does not show significant differences. merchant can get regular and consistent, it is expected to lead to the promotion of rice consumption. Futhermore, research on better method to improve it's characteristics instead of wheat bagel premix is expected to.
Keywords
Rice bagel premix; wheat bagel premix; properties; texture; storage;
Citations & Related Records
연도 인용수 순위
  • Reference
1 이계임, 김민정 (2003) 쌀 소비 행태 분석. 한국농촌경제연구원 연구보고서 6호. pp 1-150.
2 American Association of Cereal Chemists.(2000) Approved method of the American Association of Cereal Chem 10th. ed, Association. St. Paul. MN, USA.
3 Chang HG (2004) Quality characteristics of sponge cakes containing various levels of millet flour. Korean J Food Sci Technol 36: 952-958.
4 Chang JO, Rhy HJ (1998) The physical properties of rice color rice-added cakes. J East Asian Soc Diet Life 8: 51-56.
5 Collins JL, Post AR (1981) Peanut hull flour as a potential source of dietary fiber. J Food Sci 46: 445-448.   DOI
6 Crosbie GB (1991) The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours. J Cereal Sci 13: 145-150.   DOI
7 Cultler GH, Worzella WW (1931) A modification of saunders test for measuring "Quality" of wheats for different purpose. J Am Soc Agron 23: 1000-1003.   DOI
8 Deffenbaugh LB, Walker CE.(1989) Comparison of starch pasting properties in the Brabender visco amylograph and the rapid visco-analyser. Cereal Chem 66: 493-499.
9 Ju JE, Nam YH, Lee KA (2006) Quality characteristics of sponge cakes with wheat-rice composite flour. Korean J Food Cookery Sci 22: 923-929.
10 Kainuma K (2004) Rice, its potential to prevent global hunger. Processing of the third session of the workshop on suitable use of agricultural resources and environment management with focus on the role of rice farming. Japan FAO Association. pp 41-46.
11 Kohn S (2000) An update of the U.S. baking industry. Cereal Foods World 45: 94-97.
12 Kulp K, hepburn FN, Lehmann TA (1974) Preparation of bread without gluten. Baker's Digest 48: 34-37.
13 Lee HY, Suh SC (2002) Physicochemical properties of aloe added bagel. Korean J Food & Nutr 15: 209-214.
14 Lee MH, Chang HG, Yoo YJ (2005) Effect of millet and waxy millet on properties of white layer cake. J Korean Soc Food Sci Nutr 34: 395-402.   DOI
15 김상숙 (2009) 쌀을 이용한 고품질 베이커리 신제품의 개발. 한국식품연구원. p 305.
16 농림수산식품부 (2009) 농림통계연보. pp 96-101.
17 McCarthy DF, Gallagher E, Gormley TR, Schober TJ, Arendt EK (2005) Application of response surface methodology in the development of gluten-free bread. Cereal Chem 82: 609-615.   DOI
18 Lee MH, Chang HG, Lee YT (2008) Effects of enzymes and emulsifiers on the loaf volume and crumb hardness of rice breads. J Korean Soc Food Sci Nutr 37: 761-766.   DOI
19 Lee YT, Park YS (2009) Effect of active gluten supplementation on the processing and quality of rice bagel. Food Engineering Progress 13: 50-55.
20 Lent PJ, Grant LA (2001) Effect of additives and storage temperature on staling properties of bagels. Cereal Chem 75: 61-629.
21 Nishita KD, Roberts RL, Bean MM (1976) Development of yeast leavened rice-bread formula. Cereal Chem 53: 626- 635.
22 Park YS, Chang HG (2007) Quality characteristics of sponge cakes containing various levels of black rice flour. Korean J Food Sci Technol 9: 406-411.
23 Pelshenke P (1930) Beitrage zur Bestimmung der back faigkeit von weizen und weizenmehlen. Arch Pfranzenbau 5: 108-151.
24 Pyler EJ (1979) Physical and chemical test method. Baking Science and Technology. Sosland pub Co. American Kansas 2: 891-898.
25 Ross AS, Walker CE, Booth RI, Orth RA, Wrigley CW (1987) The rapid visco-analyser; a new technique for the estimation of sprout damage. Cereal Food World 32: 827-829.
26 Sivaramakrishnan HP, Senge B, Chattopadhyay PK (2004) Rheological properties of rice dough for making rice bread. J Food Eng 62: 37-45.   DOI
27 Quinn JR, Paton D (1978) A practical measurement of water hydration capacity of protein materials. Cereal Chem 56: 38-40.
28 Weak ED, Hoseney RC, Seib PA, Biag M (1977) Mixograph studies. I. Effects of certain compounds on mixing properties. Cereal Chem 54: 794-802.