Effect of the Additives on Choux Quality of Rice Flour

쌀가루 슈의 품질향상을 위한 첨가물의 효과

This experiment was carried out to investigate the effective additives and amount of addition in order to improve the quality of chou made with rice flour. The four emulsifiers and four thickeners were used as the additives in this test. The chou was formed with rice flour without the additives. There were not significantly differences in the sensory evaluation between choux of rice flour of non-additives and the additives, but the emulsifiers treatment increased the expansion capacity of paste. Thickeners did not improve the quality of choux. The hardness of pastes were increased and the cavities in choux were not formed in addition of high amount of thickeners. The mixture of two kinds of emulsifiers, the mixture of emulsifiers and a thickener did not improve of choux quality compared to the addition of emulsifier. The best quality of chou was obtained from 0.6% of lecithin.

쌀가루(200 mesh)로 만든 슈의 품질을 향상시키기 위하여 가장 효과적인 첨가물의 종류와 첨가비율을 구명하고져 본 실험을 수행하였다. 첨가물로는 lecithin, span 20, span 40, span 80 등의 유화제와, gelatin, arabic pm, methylcellulose, CMC 등의 점증제를 사용하였다. 1. 쌀가루만으로도 슈형성은 가능하였다. 2. 그러나, 유화제를 첨가하면 쌀가루만의 무첨가구 보다 관능평가에서는 유의차가 없었지만 팽화력이 우수하였다. 3. 점증제로는 큰 효과가 없었으며, 오히려 다량첨가시에는 반죽의 경도가 커져서 슈내부에 공동이 형성되지 않았다. 4. 두가지의 유화제나 점증제와의 복합사용은 유화제 단독 사용시보다 효과가 없었다. 5. Lecithin을 0.6%로 첨가할 경우, 슈의 품질이 가장 우수하였다.