Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Characteristics of Bread-making and Quality of Rice Bread with Different Percentages of Dietary Fiber, Enzymes and Egg

식이섬유, 효소 및 달걀 첨가 수준에 따른 쌀빵의 제빵 적성 및 품질 특성

  • Kim, Sang Sook (Research Group of Food Processing, Korea Food Research Institute) ;
  • Chung, Hae Young (Department of Food and Nutrition, Gachon University)
  • 김상숙 (한국식품연구원가공공정연구단) ;
  • 정혜영 (가천대학교식품영양학과)
  • Received : 2018.11.09
  • Accepted : 2018.12.21
  • Published : 2018.12.31
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Abstract

The baking properties of rice bread with polydextrose (3, 6, and 9%), enzymes (0.006, 0.009, and 0.018%) and egg (1.32 and 2.64%) were investigated. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. The springiness, chewiness, gumminess (p<0.01) and hardness (p<0.001) of the rice bread tended to increase as the amount of added polydextrose increased. Replacement of rice flour with hemicellulase, glucose oxidase and fungal amylase are effective for producing rice bread. Replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). Replacement of rice flour with 1.32% egg white also had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). These results suggest that replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase, and 1.32% egg white are effective for producing rice bread with good volume and hardness.

Keywords

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Upper shape of rice bread substituted with 1.32% and 2.64% of the white, yolk of an egg and an egg

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Side shape and cross section of rice bread substituted with 1.32% and 2.64% of the white, yolk of an egg and an egg

Formula for rice bread

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Characteristics of rice bread substituted with polydextrose

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Texture characteristics of rice bread substituted with polydextrose after 24 and 48 hours

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Characteristics of rice bread substituted with enzymes

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Texture characteristics of rice bread substituted with enzymes after 24 and 48 hours

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Characteristics of rice bread substituted with 1.32% and 2.64% of the white, yolk of an egg and an egg

SSMHB4_2018_v33n6_580_t0006.png 이미지

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