Gluten-Free 쌀빵의 제빵 특성에 대한 첨가 수분 온도 영향

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.