Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of English Muffin with Powdered, Soft and Hard Type Rice Flour by Different Grinding Methods

제분방법을 달리한 분질미, 연질미 및 경질미를 이용한 잉글리쉬 머핀의 품질특성

  • Choi, Ok-Ja (Department of Food & Cooking Science, Sunchon National University) ;
  • Shim, Ki-Hoon (Department of Food & Cooking Science, Sunchon National University) ;
  • Ma, Eun-Bich (Department of Food & Cooking Science, Sunchon National University) ;
  • Lee, Seul (Department of Food & Cooking Science, Sunchon National University) ;
  • Son, Kyeong-Suk (Department of Food & Cooking Science, Sunchon National University) ;
  • Jung, Hee-Nam (Department of Food & Cooking Science, Sunchon National University)
  • 최옥자 (순천대학교 조리과학과) ;
  • 심기훈 (순천대학교 조리과학과) ;
  • 마은빛 (순천대학교 조리과학과) ;
  • 이슬 (순천대학교 조리과학과) ;
  • 손경숙 (순천대학교 조리과학과) ;
  • 정희남 (순천대학교 조리과학과)
  • Received : 2015.09.04
  • Accepted : 2015.09.21
  • Published : 2015.10.31
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Abstract

This study investigated the quality characteristics of English muffins made rice flour created using different grinding methods (DPR: powdered type rice flour by dry milling. DSR: soft type rice flour by dry milling. DHR: hard type rice flour by dry milling. WPR: powdered type rice flour by wet milling. WSR: soft type rice flour by wet milling. WHR: hard type rice flour by wet milling). The volume, volume expansion, and specific volume were the highest in WPR. The shape and cross section indicated that WPR, WSR and DPR were the best quality. The L value was the highest in DHR, the b value was the highest in DPR. Hardness, gumminess and chewiness were the lowest in WPR, and the highest in DHR. According to result of the sensory evaluation, the color, flavor, appearance, texture and overall acceptability were the highest in WPR, while the taste preference was the highest in WSR.

분질미, 연질미 및 경질미 쌀 품종을 건식제분과 습식제분 방법으로 제조한 쌀가루의 bakery 제품 활용도를 알아보기 위해서 제조한 잉글리쉬 머핀의 품질특성을 비교한 결과는 다음과 같다. 각각의 쌀가루로 제조한 잉글리쉬 머핀의 무게는 시료간에 유의한 차이가 없었고, 부피, 부피팽창율 및 비용적은 습식제분 분질미 쌀가루를 이용한 잉글리쉬 머핀에서 가장 높았으며, 건식제분 경질미 쌀가루로 제조한 잉글리쉬 머핀에서 가장 낮았다. 외관과 단면 형태를 살펴본 결과, 습식제분 분질미와 연질미 그리고 건식제분 분질미를 이용한 잉글리쉬 머핀이 가장 좋게 나타났다. 색도 측정 결과, L값은 건식제분 경질미를 이용한 잉글리쉬 머핀이 가장 높았고, b값은 건식제분 분질미를 이용한 잉글리쉬 머핀이 가장 높았다. 경도, 점착성 및 씹힘성은 습식제분 분질미를 이용한 잉글리쉬 머핀에서 가장 낮아 부드러웠고, 건식제분 경질미 쌀가루를 이용한 잉글리쉬 머핀에서 가장 높아 단단하게 나타났다. 관능검사 측정 결과, 색, 향미, 외형, 질감 및 전체적인 기호도는 습식제분 분질미 쌀가루를 이용한 잉글리쉬 머핀이 가장 높게 나타났고, 맛에 대한 기호도는 습식제분 연질미 쌀가루를 이용한 잉글리쉬 머핀이 가장 높게 나타났다.

Keywords

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