쌀빵의 제빵 적성에 대한 HPMC와 복합 효소 첨가 수준 영향
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김상숙 | - |
dc.contributor.author | 정혜영 | - |
dc.date.available | 2020-02-27T05:42:25Z | - |
dc.date.created | 2020-02-12 | - |
dc.date.issued | 2019 | - |
dc.identifier.issn | 1225-7060 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/2298 | - |
dc.description.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. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식생활문화학회 | - |
dc.relation.isPartOf | 한국식생활문화학회지 | - |
dc.title | 쌀빵의 제빵 적성에 대한 HPMC와 복합 효소 첨가 수준 영향 | - |
dc.title.alternative | The Effects of the Different Percentages of HPMC and Enzymes on Making Rice Bread | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 2 | - |
dc.identifier.bibliographicCitation | 한국식생활문화학회지, v.34, no.4, pp.456 - 462 | - |
dc.identifier.kciid | ART002498570 | - |
dc.citation.endPage | 462 | - |
dc.citation.startPage | 456 | - |
dc.citation.title | 한국식생활문화학회지 | - |
dc.citation.volume | 34 | - |
dc.citation.number | 4 | - |
dc.contributor.affiliatedAuthor | 정혜영 | - |
dc.subject.keywordAuthor | Rice bread | - |
dc.subject.keywordAuthor | HPMC | - |
dc.subject.keywordAuthor | gluzyme | - |
dc.subject.keywordAuthor | fungamyl | - |
dc.subject.keywordAuthor | pentopan | - |
dc.description.journalRegisteredClass | kci | - |
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