Gluten-Free 쌀빵의 제빵 특성에 대한 첨가 수분 온도 영향Effect of Added Water Temperature on Baking Characteristics of Gluten-Free Rice Bread
- Other Titles
- Effect of Added Water Temperature on Baking Characteristics of Gluten-Free Rice Bread
- Authors
- 김상숙; 정혜영
- Issue Date
- 2017
- Publisher
- 한국식품영양학회
- Keywords
- gluten-free rice bread; water temperature; characteristics; sensory descriptive analysis
- Citation
- 한국식품영양학회지, v.30, no.6, pp.1184 - 1190
- Journal Title
- 한국식품영양학회지
- Volume
- 30
- Number
- 6
- Start Page
- 1184
- End Page
- 1190
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/7339
- ISSN
- 1225-4339
- Abstract
- Baking characteristics of gluten-free rice bread were investigated, when 20, 30, 40, 50 and 60℃ water was added during mixing. The temperature of the dough before fermentation was affected by the temperature of the water and the mixing time. When 60℃ water was added, the specific gravity of the dough was the highest before fermentation (p<0.01). The specific gravity of the dough after fermentation was 32~39% of the specific gravity of the dough before fermentation. When 50℃ water was added, the volume and the specific volume of rice bread were higher than those in addition of water at other temperatures (p<0.001). In case of adding water of 50℃, the shape of the rice bread showed the largest volume, high appearance and a round shape. After storage for 2 and 24 hours, the addition of water of 50℃ resulted in the lowest hardness and chewiness values of rice bread. The sensory descriptive analysis revealed that when 50℃ water was added, the air cell size, springiness and hardness values of gluten-free rice bread were lower than those in addition of water at other temperatures. There was a difference in the appearance and texture of gluten-free rice bread, when 20, 30, 40, 50 and 60℃ water was added during mixing.
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Collections - 바이오나노대학 > 식품영양학과 > 1. Journal Articles
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