식이섬유, 효소 및 달걀 첨가 수준에 따른 쌀빵의 제빵 적성 및 품질 특성Characteristics of Bread-making and Quality of Rice Bread with Different Percentages of Dietary Fiber, Enzymes and Egg
- Other Titles
- Characteristics of Bread-making and Quality of Rice Bread with Different Percentages of Dietary Fiber, Enzymes and Egg
- Authors
- 정혜영; 김상숙
- Issue Date
- 2018
- Publisher
- 한국식생활문화학회
- Keywords
- Rice bread; polydextrose; enzymes; egg; texture properties
- Citation
- 한국식생활문화학회지, v.33, no.6, pp.580 - 587
- Journal Title
- 한국식생활문화학회지
- Volume
- 33
- Number
- 6
- Start Page
- 580
- End Page
- 587
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/4495
- ISSN
- 1225-7060
- 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.
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Collections - 바이오나노대학 > 식품영양학과 > 1. Journal Articles
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