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

Abstract

The baking properties of rice bread substituted 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 showed an increasing trend as the amount of polydextrose added. Replacement of rice flour with hemicellulase, glucose oxidase and fungal amylase are effective for the production of rice bread. Replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase have a significant effect on an increasing trend of volume and a decreasing trend of hardness of the rice bread (p<0.001). Replacement of rice flour with 1.32% white of an egg have a significant effect on an increasing trend of volume and a decreasing trend of 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% white of an egg are effective for the production of rice bread.