Gluten-Free 쌀빵의 제빵 특성에 대한 첨가 수분 온도 영향
(주)코리아스칼라
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- 2023.04.05
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- 2017.12
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서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 30권 / 6호
ㆍ저자명 : 김상숙, 정혜영
목차
서 론
재료 및 방법
1. 실험재료
2. 반죽의 비중 및 쌀빵의 제조
3. 쌀빵의 물리적 특성
4. 쌀빵의 텍스처 특성
5. 관능적 묘사 특성 분석
6. 통계분석
결과 및 고찰
1. 수분 온도와 반죽 시간에 따른 GF 쌀빵 반죽의 온도변화
2. 수분온도에따른반죽및GF 쌀빵의물리적특성분석
요약 및 결론
감사의 글
References
영어 초록
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.
참고 자료
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