The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of the Percentages of Yeast, Fermentation Time and Oven Temperature on the Quality Characteristics of Rice Bread

이스트 첨가 수준, 발효 시간 및 오븐 온도에 따른 쌀빵 품질 특성

  • 김상숙 (한국식품연구원 가공공정연구단) ;
  • 정혜영 (가천대학교 식품영양학과)
  • Received : 2019.03.21
  • Accepted : 2019.07.31
  • Published : 2019.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This paper investigated the effects of the percentages of yeast and fermentation time as well as the top and bottom temperature of oven on the baking properties of rice bread. The specific volume of the dough decreased as the amount of added yeast and fermentation time increased. When 1.5% yeast was added at 60 min of fermentation time, the shape of the rice bread showed the largest volume, high appearance and a round shape. The top and bottom temperature of the oven on the baking characteristics of rice bread were affected by the baking time. When the top and bottom temperature of the oven at 200 and $140^{\circ}C$, and 200 and $170^{\circ}C$, the baking time was 20 min. When the top and bottom temperature of oven at 140 and $170^{\circ}C$, the baking time was 40 min. When the top and bottom temperature of the oven were 170 and $170^{\circ}C$, the shape of the rice bread indicated the largest volume, high appearance and a round shape. The results of this study revealed that the replacement of rice flour with 1.5% yeast, 60 min of fermentation time, and the top and bottom temperature of oven at $170-170^{\circ}C$ are effective for rice bread.

Keywords

References

  1. AACC. 2000. Approved Methods of the American Association of Cereal Chemist. 10th ed. Methods 10-5, 10-15, and 10-91. American Association of Cereal Chemists
  2. Bourne MC. 1978. Texture profile analysis. Food Technol 32:62-72
  3. Caballero PA, Gomez M, Rosell CM. 2007. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination. J Food Eng 81:42-53 https://doi.org/10.1016/j.jfoodeng.2006.10.007
  4. Chang KH, Byun GI, Park SH, Kang WW. 2008. Dough properties and bread qualities of wheat flour supplemented with rice bran. Korean J Food Preserv 15:209-213
  5. Choi ID. 2010. Substitution of rice flour on bread-making properties. Korean J Food Preserv 17:667-673
  6. Demirkesen I, Mert B, Summu G, Sahin S. 2010. Rheological properties of gluten-free bread formulations. J Food Eng 96:295-303 https://doi.org/10.1016/j.jfoodeng.2009.08.004
  7. Gujral HS, Rosell CM. 2004. Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Res Int 37:75-81 https://doi.org/10.1016/j.foodres.2003.08.001
  8. Im JS, Lee YT. 2010. Quality characteristics of rice bread substituted with black rice flour. J East Asian Soc Diet Life 20:903-908
  9. Jang HR, Park JS, Shin S, Shin GM. 2008. Properties of white pan breads made with Korean and imported wheat flours. Korean J Food Preserv 15:884-890
  10. Kang MY, Choi YH, Choi HC. 1997a. Effects of gums, fats and glutens adding on processing and quality of milled rice bread. Korean J Food Sci Technol 29:700-704
  11. Kang MY, Choi YH, Choi HC. 1997b. Comparison of some characteristics relevant to rice bread processing between brown and milled rice. Korean J Food Cookery Sci 13: 64-69
  12. Kim KE, Lee YT. 2009a. Effect of additives in making frozen rice dough on the quality of rice bread. J Korean Soc Food Sci Nutr 38:1438-1443 https://doi.org/10.3746/jkfn.2009.38.10.1438
  13. Kim KE, Lee YT. 2009b. Combined effects of vital gluten, gum, emulsifier, and enzyme on the properties of rice bread. Food Eng Prog 13:320-325
  14. Kim SS, Kim DC, Kim WO, Kim H, Park JH. 2009. Development of novel rice bakery products with high quality. pp.114-115. Agricultural Research Promotion Center. Seoul. Korea
  15. Kim SS, Chung HY. 2015. Baking properties of gluten-free rice bread with different percentages of corn starch and waxy corn starch. Korean J Food Nutr 28:586-593 https://doi.org/10.9799/ksfan.2015.28.4.586
  16. Kim SS, Chung HY. 2017. Quality analyses and consumer acceptability of gluten-free rice bread and other commercially marketed bread in Korea. Korean J Food Nutr 30:336-344 https://doi.org/10.9799/ksfan.2017.30.2.336
  17. Kim WJ, Cha BS, Lee SY. 2011. Food Processing & Preservation. pp.191-192. Hyoilbooks. Seoul. Korea
  18. Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J Food Eng 79:1033-1047 https://doi.org/10.1016/j.jfoodeng.2006.03.032
  19. Lee BC, Joung YM, Hwang SY, Lee JH, Oh MJ. 2009. Effects of cattail pollen powders on the rheology of dough and processing adaptability of white pan bread. Korean J Food Preserv 16:525-533
  20. Lee MH. 2008. Effects of food gums, emulsifiers, and enzymes on the quality characteristics of rice breads. Master's Thesis. Kyungwon Univ. Seongnam. Korea
  21. Lee MH, Chang HG, Lee YT. 2008. Effects of enzymes and emulsifiers on the loaf volume and crumb hardness of rice breads. J Korean Soc Food Sci Nutr 37:761-766 https://doi.org/10.3746/jkfn.2008.37.6.761
  22. Lee MH, Lee YT. 2006. Bread-making properties of rice flours produced by dry, wet and semi-wet milling. J Korean Soc Food Sci Nutr 35:886-890 https://doi.org/10.3746/jkfn.2006.35.7.886
  23. Lee YT. 2011. Effect of storage on physicochemical and breadmaking properties of bread premix prepared from rice flour containing vital gluten. Food Eng Prog 15:311-317
  24. McCarthy DF, Gallagher E, Gormley TR, Schober TJ, Arendt EK. 2005. Application of response surface methodology in the development of gluten-free bread. Cereal Chem 82:609-615 https://doi.org/10.1094/CC-82-0609
  25. Nishita KD, Roberts RL, Bean MM. 1976. Development of yeast-leavened rice-bread formula. Cereal Chem 53:626-635
  26. Shin SG, Lee SW, Lee SJ, Joo NY, Choi NS. 2008. Food Processing & Preservation. pp.219-220. Powerbook. Seoul. Korea
  27. Sivaramakrishnan HP, Senge B, Chattopadhyay PK. 2004. Rheological properties of rice dough for making rice bread. J Food Eng 62:37-45 https://doi.org/10.1016/S0260-8774(03)00169-9
  28. Stampfli L, Nersten B. 1995. Emulsifiers in bread making. Food Chem 52:353-360 https://doi.org/10.1016/0308-8146(95)93281-U