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 ;
  • Chung, Hae Young
  • 김상숙 ;
  • 정혜영
  • Received : 2018.11.09
  • Accepted : 2018.12.21
  • Published : 2018.12.31


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.


Rice bread;polydextrose;enzymes;egg;texture properties


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