Gluten-Free 쌀빵의 제빵 특성에 대한 첨가 수분 온도 영향
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김상숙 | - |
dc.contributor.author | 정혜영 | - |
dc.date.available | 2020-02-27T22:43:03Z | - |
dc.date.created | 2020-02-12 | - |
dc.date.issued | 2017 | - |
dc.identifier.issn | 1225-4339 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/7339 | - |
dc.description.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. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품영양학회 | - |
dc.relation.isPartOf | 한국식품영양학회지 | - |
dc.title | Gluten-Free 쌀빵의 제빵 특성에 대한 첨가 수분 온도 영향 | - |
dc.title.alternative | Effect of Added Water Temperature on Baking Characteristics of Gluten-Free Rice Bread | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 2 | - |
dc.identifier.bibliographicCitation | 한국식품영양학회지, v.30, no.6, pp.1184 - 1190 | - |
dc.identifier.kciid | ART002300122 | - |
dc.citation.endPage | 1190 | - |
dc.citation.startPage | 1184 | - |
dc.citation.title | 한국식품영양학회지 | - |
dc.citation.volume | 30 | - |
dc.citation.number | 6 | - |
dc.contributor.affiliatedAuthor | 정혜영 | - |
dc.subject.keywordAuthor | gluten-free rice bread | - |
dc.subject.keywordAuthor | water temperature | - |
dc.subject.keywordAuthor | characteristics | - |
dc.subject.keywordAuthor | sensory descriptive analysis | - |
dc.description.journalRegisteredClass | kci | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, Republic of Korea(13120)031-750-5114
COPYRIGHT 2020 Gachon University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.