미강 단백질 첨가 브라우니의 특성 연구

Abstract

Purpose: Low-gluten brownies were prepared by partially replacing wheat flour with varying amounts of rice bran protein (RBP; 0, 10, 20, 30, and 40% (w/w)), and their characteristics were examined. Methods: The viscosity of the brownie batters was measured using a viscometer, the textural properties were evaluated using a texture analyzer, and Hunter color values were determined using a colorimeter. In addition, brownie appearances were evaluated visually. Results: Results of the viscosity measurement revealed that compared to the control group, the change in the brownie batter viscosity was minimal when RBP was added at 30% or less, but was significantly lower with 40% RBP addition. Increasing amounts of RBP resulted in decreased hardness, cohesiveness, and chewiness, but with no significant difference between samples, indicating that there was almost no change in texture with RBP supplementation. No differences were observed in the appearance of brownies, and no significant differences were obtained between samples in their L, a, and b values. Conclusion: Our results indicate that substituting wheat flour with less than 30% RBP, produces low-gluten and protein-enriched brownies without affecting the overall desired brownie qualities.