Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Rheological properties of flour dough containing roasted rice bran

볶은 쌀겨를 첨가한 밀가루 반죽의 rheology 특성

  • Shin, Hyun-Kwang (Deprtment of BioFood Science & Technology, Agriculture Livestock Graduate School, Konkuk University) ;
  • Lee, Jeong-Hoon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Chung, Koo-Chun (Department of Chemistry, Konkuk University) ;
  • Lee, Si-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 신현광 (건국대학교 농축대학원 바이오식품공학과) ;
  • 이정훈 (건국대학교 축산식품생명공학과) ;
  • 정구춘 (건국대학교 화학과) ;
  • 이시경 (건국대학교 축산식품생명공학과)
  • Received : 2018.08.09
  • Accepted : 2018.10.14
  • Published : 2018.12.31
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Abstract

This study was carried out to investigate the effect of roasted rice bran (RRB) on the rheological properties of bread dough. According to farinograph analysis, the consistency of the control sample was greatest. There were no significant differences in water absorption (p<0.05). Lower values of development time, stability, and time to breakdown, which were affected, by the addition of RRB, were observed for RRB-containing dough samples, compared to the control dough sample. Addition of RRB significantly increased the mixing tolerance index (MTI). According to rheofermentometer analysis, the values of H'm, $T^{\prime}_1$, and retention volume decreased with increase in the amount of RRB added. According to the rapid visco analyzer (RVA) analysis, peak viscosity, holding strength, and setback values were greater in the control than in the RRB-containing samples. The addition of RRB to the flour influenced rheological properties like fermentation volume and acidity. The total acidity increased with the increase in the amount of RRB added. The present study has indicated that there was no significant difference between the rheological properties of the control and 5% RRB-containing dough samples. Therefore, the addition of 5% RRB could be an effective way to produce functional flour bread without affecting its desirable physical properties.

본 연구는 강력밀가루에 식이섬유가 풍부하게 함유된 볶은 쌀겨를 0, 5, 10, 15% 대체 첨가하여 혼합한 반죽의 rheology 특성을 분석하였다. 파리노그라프 분석에서 굳기는 대조구보다 볶은 쌀겨 5% 첨가구가 10.00 FU차이를 보였고, 수분 흡수율은 0.11%, 안정도는 0.5 분으로 유의적 차이를 보이지 않았다. Rheofermentometer 분석에서 총 부피는 대조구와 볶은 쌀겨 5%첨가구는 다른 첨가구보다 적은 차이를 보였으며 볶은 쌀겨의 영양성분과 소비자들의 빵에 대한 높은 관심으로 볶은 쌀겨 5%첨가구가 적절하며, RVA 측정에서 Setback값은 볶은 쌀겨 첨가량이 증가할수록 낮은 값을 나타냈다. 발효 팽창력 측정에서도 볶은 쌀겨 5% 첨가구가 80 분에는 2.01 cc의 차이를 보였다. 이상의 실험으로 쌀겨를 볶음으로써 강한 산화방지력과 보존기간의 연장으로 볶은 쌀겨 5%까지 첨가는 제빵적성에 좋지 않은 영향이 적어 영양적으로 우수한 기능성을 가진 제품 개발 가능성과 볶은 쌀겨 수요 증대에 기여 할 것으로 기대된다.

Keywords

Table 1. Farinograph parameters of bread flours containing different quantity of roasted rice bran

SPGHB5_2018_v50n6_587_t0001.png 이미지

Table 2. Rheofermentometric analysis of bread flours containing different contents of roasted rice bran

SPGHB5_2018_v50n6_587_t0002.png 이미지

Table 3. RVA data of bread flours containing different contents of roasted rice bran

SPGHB5_2018_v50n6_587_t0003.png 이미지

Table 4. Volume change during fermentation by yeast in flour doughs containing different amounts of roasted rice bran

SPGHB5_2018_v50n6_587_t0004.png 이미지

Table 5. pH and total titratable acidity (TTA) changes of flour doughs containing different amounts of roasted rice bran during fermentation time

SPGHB5_2018_v50n6_587_t0005.png 이미지

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