동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제18권3호
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- Pages.397-404
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
쌀가루의 입도에 따른 쌀 식빵의 품질 특성
Effects of Rice Powder Particle Size in Baked Rice Breads
- Park, Mi-Kyung (Dept. of Food Service Management, Kyung Hee University) ;
- Lee, Kwang-Suck (Dept. of Culinary Science, Kyung Hee University) ;
- Lee, Kyung-Hee (Dept. of Food Service Management, Kyung Hee University)
- 발행 : 2008.06.30
초록
The purpose of this study was to help promote the consumption of rice by substituting rice powder for wheat flour in bread preparation and examining the effect of rice powder particle size in baked rice bread samples. Several experiments were carried to analyze and compare the quality characteristics of prepared samples of wheat flour and rice powder breads. The loaf volume index of the wheat flour bread was 6.34, and the indices of the rice powder bread samples, which were made from powder milled through 20, 35, and 45 mesh (S1, S2 and S3), were 5.37, 5.56, and 5.85, respectively. These data indicated that the loaf volume index of the rice powder bread was lower than that of the wheat flour bread, but the volume of the rice powder bread increased as the particle size of the rice powder became finer. According to texture analysis results using a rheometer, the hardness value of the wheat flour bread was
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