쌀빵의 제빵 적성에 대한 HPMC와 복합 효소 첨가 수준 영향The Effects of the Different Percentages of HPMC and Enzymes on Making Rice Bread
- Other Titles
- The Effects of the Different Percentages of HPMC and Enzymes on Making Rice Bread
- Authors
- 김상숙; 정혜영
- Issue Date
- 2019
- Publisher
- 한국식생활문화학회
- Keywords
- Rice bread; HPMC; gluzyme; fungamyl; pentopan
- Citation
- 한국식생활문화학회지, v.34, no.4, pp.456 - 462
- Journal Title
- 한국식생활문화학회지
- Volume
- 34
- Number
- 4
- Start Page
- 456
- End Page
- 462
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/2298
- ISSN
- 1225-7060
- Abstract
- This study investigated the bread-making properties of rice bread supplemented with HPMC (hydroxypropylmethylcellulose) 1~3% and gluzyme (glucose oxidase), fungamyl (fungal α-amylase) and pentopan (xylanase+hemicellulases) (0.0015~0.0090%). The viscoelastic properties of the dough with HPMC 1~3% were analyzed. When therice flour was supplemented with HPMC 1~3%, the viscoelastic properties of the dough tended to increase as the amountof added HPMC was increased. The physicochemical characteristics of the rice bread with HPMC, gluzyme, fungamyl, andpentopan were analyzed. Supplementing the rice flour with HPMC, gluzyme, fungamyl, and pentopan had a significanteffect on the volume (p<0.01) and specific volume (p<0.001) of the rice bread. Supplementing the rice flour with 3%HPMC and 0.0045% or 0.0090% pentopan had a significant effect on increasing the volume (p<0.01) and specific volume(p<0.001) of the rice bread. Supplementing the rice flour with 3% HPMC, 0.0023% gluzyme and 0.0015% fungamyl hada significant effect on increasing the volume (p<0.01) and specific volume (p<0.001) of the rice bread. These results suggestthat supplementing the rice flour with HPMC, gluzyme, fungamyl and pentopan is effective for the production of rice bread.
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Collections - 바이오나노대학 > 식품영양학과 > 1. Journal Articles
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