The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effects of Mixing Speed and Time on the Dynamic Viscoelasticity of Dough and the Baking Properties of Gluten-Free Rice Bread

교반 조건에 따른 Gluten-Free 쌀빵 반죽의 동적점탄성과 제빵 특성

  • 김상숙 (한국식품연구원 감각인지연구단) ;
  • 정혜영 (가천대학교 식품영양학과)
  • Received : 2015.09.15
  • Accepted : 2015.12.11
  • Published : 2015.12.31
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Abstract

The effects of mixing speed (3, 6 and 10 speed) and time (2, 5 and 10 min) on the dynamic viscoelasticity of dough and the baking properties of gluten-free rice bread were investigated. The specific gravity of the dough was not affected by the mixing speed and time before and after fermentation. The elasticity (G') and viscosity (G") of the dough increased and the tan ${\delta}$ (G"/G') decreased with higher mixing speeds and longer mixing times. The specific volume of the gluten-free rice bread was affected by the mixing time in response surface methodology (RSM). The hardness of the gluten-free rice bread showed a decreasing trend as the specific volume for the gluten-free rice bread increased. The appearance of the gluten-free rice bread was symmetrical at high mixing speeds and long mixing times. Overall results indicated that the quality of gluten-free rice bread could be improved by controlling the mixing speeds and mixing times for the dough.

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References

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