활성 글루텐 및 쌀 입국 첨가에 의한 쌀 찐빵의 품질 변화
분야
자연과학 > 가정
저자
박신영 ( Shin Young Park ) , 김은미 ( Eun Mi Kim ) , 최윤희 ( Yoon Hee Choi ) , 이정은 ( Jung Eun Lee )
발행기관
한국식품영양학회
간행물정보
한국식품영양학회지 2012년, 제25권 제2호, 253~258쪽(총6쪽)
파일형식
0o201742.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    This study was conducted to investigate the effects of different active gluten and rice Nuruk(Asp. oryzae, Asp. Kawachii rice Nuruk) levels on the quality properties of steamed rice breads. Enzyme (amylase and acidic protease) activity of Asp, oryzae rice Nuruk is higher than Asp. kawachii rice Nuruk. Among the loaf volume of active gluten that were tested (10, 13, 15 and 17%) an active gluten loaf volume of 15% produced the best steamed rice bread. As a result of the loaf volume test steamed rice bread with rice Nuruk was decreased than steamed wheat bread. Regarding color, all treatments produced significant differences. The L value was decreased in steamed rice bread more than in steamed wheat bread, and a and b values were increased, respectively, Hardness, gumminess and chewiness of SRB-2, 3, 4 were lower than SWB-1 but springiness were higher. According to the sensory evaluation of steamed rice bread, color, flavor, and uniformity of pores were the highest in the steamed wheat bread, and the chewiness and texture were good in the steamed rice bread containing added active gluten and rice Nuruk. In this study, addition of rice Nuruk in steamed rice bread did not increase loaf volume, but had an advantage for overall desirability.
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